Squamish Bars
Yield
3 dozen squaresPrep
60 minCook
0 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
peanut butter
|
|
| ½ | cup |
brown sugar
packed |
*
|
| ½ | cup |
light corn syrup
|
|
| 1 | cup |
crisp rice cereal
|
|
| 1 | cup |
corn flakes
|
|
| Filling | |||
| 2 | cups |
powdered sugar
|
|
| ¼ | cup |
butter
softened |
|
| 2 | tablespoons |
light cream (half&half)
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| Topping | |||
| 3 | ounces |
semi-sweet chocolate
bittersweet or semisweet, null, null |
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
peanut butter
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 118 | ml |
light corn syrup
|
|
| 237 | ml |
crisp rice cereal
|
|
| 237 | ml |
corn flakes
|
|
| Filling | |||
| 473 | ml |
powdered sugar
|
|
| 59 | ml |
butter
softened |
|
| 3E+1 | ml |
light cream (half&half)
|
|
| 7.5 | ml |
vanilla extract
|
|
| Topping | |||
| 86.7 | ml/g |
semi-sweet chocolate
bittersweet or semisweet, null, null |
|
| 15 | ml |
butter
|
|
Directions
In large saucepan over low heat, beat peanut butter, sugar and corn syrup until blended and sugar has dissolved.
Remove from heat, stir in rice cereal and cornflakes.
Press into lightly greased 9 inch square cake pan; let cool.
Filling: In bowl, beat icing sugar and butter; beat in cream and vanilla.
Spread over cereal base, chill for 30 minutes.
Topping: In double boiler, over hot water, melt choclate and butter, let cool.
Spread evenly over filling, chill for 20 minutes.
Cut into squares.
