Serves: 20
Total Calories: 95
1. In heavy 2-quart saucepan, melt chocolate and shortening over low heat, stirring constantly. Remove from heat. Stir in KELLOGG'S RICE KRISPIES cereal.
2. Immediately spread hot mixture thinly on baking sheet, foil lined and coated with cooking spray. Let cool. Refrigerate until hard. Break into bite-size pieces. Store in airtight container in refrigerator.
VARIATIONS:
DROPS - Drop level tablespoons of warm mixture onto waxed paper. Refrigerate until firm. Yield 22 drops
BARS - Spread warm mixture in 9 x 9 x 2-inch pan coated with cooking spray. Refrigerate until firm. To serve, cut into 2 x 1-inch bars. Yield 32 bars
LOLLIPOPS - Spread 1 tablespoon chocolate in bottom of candy mold, insert stick and chill 5 minutes or freeze 4 minutes until firm. Spoon mixture into chocolate-lined molds, spreading evenly. Chill 30 minutes or until firm. Yield 9 lollipops.
This Chocolate Rice Krispies Cereal Bark recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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