FILLING
300 g Semisweet chocolate fries;
-(almost 2 cups)
1/2 c Butter or oleo

Lightly butter a 9x13-edge (3-L) pan or coat with cooking sprayer. In a large
stadium, stir Rice Krispies with cornflakes and coconut. In a large saucepan
over medium oestrus, thaw 1/4 cup butter. Add marshmallows and stir until
liquid, approximately 5 transactions. Or place butter in a large microwave-safe bowl and
microwave for 30 to 60 seconds or until liquid. Stir in marshmallows.
Microwave on high for 1 to 1 1/2 minutes or until smooth when touched. Add
marshmallow mixture to cereal assortment. Stir wellspring.

Then, place chocolate chips and 1/2 cup butter in a saucepan over
medium-low warmth. Stir often until chips are melted and mixture is smoothen,
around 5 transactions. Or place chocolate chips and butter in a microwave-safe
bowl and microwave on spiritualist, uncovered, for 1 1/2 to 2 proceedings, until
almost liquid. Remove and stir until tranquil.

Spread half of cereal mixture in bottom of buttered pan. Wet your hands and
firmly press into an even bed. Evenly spread on all of the woof. Top
with remaining cereal assortment, again pressing into an even level. Place
uncovered pan in the refrigerator until set, astir 45 proceedings. Cut into
squares. Store in a sealed container in layers separated by waxed composition.
Squares can be refrigerated for capable 1 workweek. Makes 24 squares, astir 2
inches square.

Nutrients per square 2.1 g protein, 12.2 g fat, 31.4 g carbohydrates, 2.7
mg fe, 9 mg ca,
232 calories

Notes at head of recipe: And they're crunchy too! This fancy layered
variation of beloved Rice Krispie squares--also from Roca Jack's in Regina,
Saskatchewan --has a soft chocolate essence. Chatelaine staffers scarfed
these down in record time.