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Ingredients
| semisweet baking chocolate squares: 4 oz (chopped) |
| dates - deglet noor (pitted): 3/4 cup (finely chopped) |
| pecans: 1/2 cup (finely chopped) |
| caster sugar (superfine): 1/3 cup |
| salted butter: 1/3 cup |
| Rice Krispies: 1 cup |
| coconuts (shredded): 1/2 cup |
Chocolate Fruit Crisps
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
40 serving(s)
Tags
- Line a 11" x 7" baking pan with foil; grease foil. Melt chocolate in a bowl or top of a double boiler set over a pan of simmering water. Stir until smooth. Spread over foil. Let chocolate partially set.
- Heat dates, nuts, sugar and butter in a small saucepan until the butter is hot. Stir occasionally. Combine rice cereal and coconut in a large bowl. Stir in date mixture. Mix well. Spread on top of chocolate base. Spread and flatten mixture firmly so it holds together.
- Chill until set. Invert and remove foil. Invert again so rice topping is uppermost. Cut what is needed into strips. Cover and store remainder in refrigerator up to 1 week.