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Chocodile Bars
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Chocodile Bars

Adapted from an old Bake-Off recipe. If you don't need quite so many bars, halve the recipe and bake in a 9 inch square pan.
Course Dessert
Cuisine American
Keyword Chocodiles
Prep Time 15 minutes
Cook Time 25 minutes
Cooling and Setting 2 hours
Total Time 2 hours 40 minutes
Servings 36
Author Anna
Cost 5

Equipment

Ingredients

  • 3 cups sifted all-purpose flour (370 grams)
  • 1 ¼ cups firmly packed brown sugar (250 grams)
  • ½ cup butter or margarine (114 grams)
  • ½ cup Crisco (96 grams)
  • 6 tablespoons crunchy peanut butter (100 grams)
  • ¼ teaspoon salt
  • 1 large egg yolk
  • ¼ teaspoon vanilla extract
  • 2 cups semisweet chocolate pieces
  • ½ cup crunchy peanut butter
  • 1 ½ cups Corn Flakes

Instructions

  • Preheat the oven to 350 degrees F.
  • In the bowl of a food processor, pulse together flour and sugar to mix. Cut up butter and add butter and shortening. Pulse until crumbly. Add peanut butter and pulse to mix, then add egg yolk and vanilla and pulse so that you have a crumbly dough.
  • Press mixture firmly into ungreased 15 ½ x 10 ½ x 1 inch jellyroll pan.
  • Bake for 25 to 30 minutes until golden brown.
  • Cool slightly.
  • Make the Chocolate Crunch: Melt chocolate in top of double boiler over boiling water. Stir in crunchy peanut butter and cereal. Spread over bake peanut butter layer and let cool until set.
  • Yield: 3 to 4 dozen cookies