• 85calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB1, H, D, E
MineralsMagnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 3/4 cups Post Shreddies Cereal, divided

  2. 1 cup smooth peanut butter

  3. 1/2 cup butter or margarine

  4. 2 cups icing sugar, sifted

  5. 1 (225 g) package semisweet chocolate, coarsely chopped

Instructions Jump to Ingredients ↑

  1. Lightly grease 13x9-inch baking pan; line with parchment paper, 2 ends extending over edge of pan.

  2. Set aside 60 (approx.

  3. cup) whole Shreddies for topping. Place remaining Shreddies in a resealable plastic bag and crush by hand to yield 1-1/2 cups coarse crumbs.

  4. Microwave peanut butter and butter in large microwaveable bowl on HIGH 45 sec., or until butter has melted; stir to combine. Stir in sugar and crumbs.

  5. Spread mixture into prepared pan, patting down to form a firm crust.

  6. Microwave chocolate in medium microwaveable bowl on MEDIUM 2-3 min., stirring once. There should still be some unmelted chunks. Stir until all chocolate is melted and smooth.

  7. Spread evenly over crust. Arrange 60 Shreddies over top, forming rows of 6 x 10.

  8. Cool at room temperature 20 min. Using sharp paring knife, score chocolate along rows, to form 60 squares. Refrigerate 1 hour. Using parchment paper ends, carefully lift mixture from pan and place on cutting board. Cut into 60 squares.


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