Not sure if this is correct, only Wayne could clarify, but I'm guessing you add 
the chips in with the ingrediants and then use the milk chocolate to pour on 
bars.. if any left over I guess you can save it for other uses, if there is 
some left over?
Just a guess.
Smile
sugar

 ‘I have loved the stars too fondly to be fearful of the
night.

Sugar


-----Original Message-----
From: Debbra Piening via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, September 02, 2016 4:37 PM
To: cookinginthedark@acbradio.org; 'Cooking-friends'; 'Little bakery'; 
'Recipesbbshare'; 'Santas-workshop'; 'Sweet temptation'
Cc: Debbra Piening
Subject: Re: [CnD] Carnation breakfast bars

Am I missing something? What do you do with the rest of the chocolate?

-----Original Message-----
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, September 02, 2016 4:10 PM
To: cookinginthedark@acbradio.org; Cooking-friends; Little bakery; 
Recipesbbshare; Santas-workshop; Sweet temptation
Cc: Wayne Scott
Subject: [CnD] Carnation breakfast bars

CARNATION BREAKFAST BARS

1 Cup Spanish Peanuts (Peeled and Crushed to a near powder)
1 Cup Rolled Toasted Oats (I had to use Granola for lack of toasted oats)
1 Cup Rice crispies
1/2 Cup Miniature chocolate chips
1/3 Cup Light Karo Syrup.
24 - 36 Oz.  Milk Chocolate

Combine all dry ingredients and mix thoroughly.  Add Karo Syrup (though it is 
possible to pack the ingredients without this) Line a small pan with wax paper 
and PACK the mixture FIRMLY into pan.  Melt 12 oz of the chocolate and spread 
over top of mixture and refrigerate till firm (at least one hour) 
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