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Recipe
for
 INVERT
SUGAR |
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| Chocolate
Vanilla Bar |
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| Ingredients- |
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1/3 cup (80 ml)
Demerara Sugar, firmly packed
3 tbsp (45 ml) Invert Syrup
2 tbsp (30 ml) peanut butter
2 tbsp (30 ml) butter, melted
1/2 tsp (2 ml) vanilla
2 cups (500 ml) corn/wheat flakes cereal
4 squares (113.5 g) semi-sweet chocolate
1/3 cup (80 ml) peanut butter
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| Preparation-
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Combine Demerara Sugar, Invert Syrup,
peanut butter, melted butter and vanilla. Mix well. Add cereal and
blend. Press into a greased 8" square pan. Bake at 190°C (375°F)
for 5 minutes. Melt chocolate and 1/3 cup (80 ml) peanut butter over
hot water. Spread evenly over baked layer. Cool and store in
refrigerator.
Makes 2"X1" vanilla bars.
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Makes 12 servings |
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