Title: Chocolate-Nut Fingers
Categories: Chocolate, Squares and
Yield: 36 Servings

2 c Pecans or walnuts --
Coarsely chopped
1 1/2 c Oven-toasted rice cereal
8 oz Semisweet chocolate --
(squares)
1/4 c Milk
1 tb Butter or margarine
1/2 ts Vanilla
Chocolate Glaze
4 oz Semisweet chocolate
4 tb Butter
1 ts Light corn syrup
1/8 ts Salt.

From: Francine Boucher

Date: Sun, 19 May 1996 14:14:14 -0500

About 3 hours before serving or early in day: 1. Line 12" by 8" baking pan
with waxed paper. 2. In large bowl, mix nuts and rice cereal. 3. In heavy
2-quart saucepan over low heat, heat chocolate squares, milk, and butter,
stirring frequently, until melted and smooth. Remove from heat. Stir in
vanilla extract. Pour chocolate mixture over nut mixture; stir to mix well.
Press nut mixture evenly into bottom of pan. Refrigerate to set chocolate,
about 1 hour. 4. Prepare Chocolate Glaze. 5. Remove chocolate-walnut loaf
from pan; remove waxed paper. Pour Chocolate Glaze over loaf. With metal
spatula, quickly and evenly spread glaze over loaf. Refrigerate until glaze
is set, about 1 hour. 6. Cut loaf lengthwise into 2 strips. Cut each strip
crosswise into 18 bars. Makes 36 bars. About 105 calories each. CHOCOLATE
GLAZE: In 1-quart saucepan over low heat, heat chocolate, butter, corn
syrup and salt, stirring constantly, until melted and smooth.

Posted to Master Cook Recipes List, Digest #90