The first annual Christmas Cookie Exchange continues on a pace with a tempting adaptation of Rice Krispie treats.
This recipe is from Sherri Kroesch, the business manager at St. Aloysius Parish, Jackson, where she is also a member.
She treasures the recipe which came to her from her husband’s Aunt Agnes, a “wonderful lady who wore white gloves and used cloth napkins. She always had a little treat ready when you came to visit and this was one of my favorites.”
Aunt Agnes’ Chocolate Rice Krispie Bars
Ingredients: 1/2 cup white Karo syrup; 1 stick butter; 1 twelve ounce package of chocolate chips (2 cups); 1 cup powdered sugar; 2 tsp. vanilla; 4 cups Rice Krispie cereal.
Directions: First, line a 8×8 or 9×9 pan with foil, grease; melt Karo syrup, butter and chocolate chips in a pot over low heat; add vanilla and powdered syrup and stir; small pot over low heat; pour over rice krispies and stir to coat; press into prepared pan; chill and cut into small bars. Keep chilled to keep Rice Krispies crisp.