Unbaked Chocolate Squares
Comments:	These small, easy to prepare squares, will keep refrigerated, are perfect to have on hand whenever unexpected guests arrive. Even chicdren enjoy making these. If desired, instead of Rum, use Brandy, Orange Liqueur, even Cherry Brandy. To get coconut chocolate squares, use shredded coconut instead of rice cereals, and a Coconut-flavored Liqueur instead of Orange Liqueur. Preparation : 2 hours 20 minutes Calories : 273 Proteins : 2 g Carbohydrates : 31 g Sugars : 23 g Fat : 16 g Saturated fat : 10 g
Servings:	16 squares

9 1/2 ounces [270 g] dark chocolate 3/4 cup [175 g] butter 4 tablespoons [60 mL] light corn syrup 2 tablespoons [30 mL] dark rum [optional] 6 ounces [170 g] plain cookies such as tea cookies 1 ounce [28 g] toasted rice cereals 1/2 cup [125 mL] chopped nuts or pecans 1/2 cup [125 mL] grossly chopped candied cherries 1 ounce [28 g] white chocolate, to decorate

Into a large bowl, combine dark chocolate, butter, light corn syrup and, if desired, dark rum. Transfer bowl over slowly simmering yet not boiling water to melt together chocolate and butter, until well combined. Finely break-up cookies before mixing pieces into melted chocolate mixture, along with toasted rice cereals, chopped nuts or pecans, and chopped candied cherries. Line bottom and sides of a square 7-inch [18-cm] cake pan with parchment. Pour dark chocolate mixture into pan; flatten top of mixture pressing well with the back of a spoon. Refrigerate mixture for 2 hours. Then melt white chocolate; slowly drizzle melted with chocolate over mixture. Leave white chocolate to harden. To serve, delicately unmold mixture, decoarated side on top at all times. Delicately remove parchement and cut mixture into squares.