Cocoa Frosted Peanut Squares
Ingredients
- 150 mL or 2/3 cuppacked brown sugar
- 150 mL or 2/3 cupcorn syrup
- 125 mL or 1/2 cuppeanut butter
- 25 mL or 2 tbspbutter
- 750 mL or 3 cupsRice Krispies* cereal
- 125 mL or 1/2 cupchopped unsalted peanuts
- 45 mL or 3 tbspcocoa powder
- 45 mL or 3 tbspboiling water (approx)
- 25 mL or 2 tbspbutter, softened
- 375 mL or 1-1/2 tspicing sugar, sifted
- 1 mL or 1/4 tspvanilla extract
Directions
In saucepan over medium heat, combine brown sugar, corn syrup, peanut butter and butter; cook, stirring and without boiling, until melted and smooth. Remove from heat. Stir in Rice Krispies* and peanuts. Evenly spread in parchment paper-lined 9-inch (2.5 L) square metal cake pan. Refrigerate until firm, about 30 minutes. Chocolate Frosting: Meanwhile, in bowl, whisk cocoa powder with water until smooth. Add butter; beat with spoon until smooth. Add icing sugar in 2 batches, beating until smooth and adding up to 1 tbsp (15 mL) more water if necessary. Stir in vanilla. Spread evenly over squares. Refrigerate until icing is firm. Cut into squares. YIELD: 49 squares. In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
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