1 (400 gr) jar lotus spread, divided
6 c rice krispy cereal
1 c light corn syrup
1/2 c lightly packed dark brown sugar
1 c chocolate chips
Reserve 1/4 c lotus cream to use in frosting
Corn syrup and brown sugar over low flame until dissolved and starts to boil
Allow to boil for 1 minute, stirring constantly
Remove from heat and stir in lotuc cream
Pour over rice krispies and stir until well combined
Line a 9*13 pan with parchment paper and press the mixture into the pan, cool
Melt chocolate chips and 1/4 c lotus cream, spread over the top
cut into 2" squares to serve
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