Chocolate Nut Fingers

• 2 cups pecans
• walnuts, coarsely chopped
• 1-1/2 cup oven-toasted rice cereal
• 8 oz. semisweet chocolate
• 1/4 cup milk
• 1 tbsp. butter
• margarine
• 1/2 tsp. vanilla
• 4 oz. semisweet chocolate
• 4 tbsp. butter
• 1 tsp. light corn syrup
• 1/8 tsp. salt

1. About 3 hours before serving or early in day: Line 12x8-inch baking pan with waxed paper.
2. In large bowl, mix nuts and rice cereal.
3. In heavy 2-quart saucepan over low heat, heat chocolate squares, milk, and butter, stirring frequently, until melted and smooth.
4. Remove from heat.
5. Stir in vanilla extract.
6. Pour chocolate mixture over nut mixture; stir to mix well.
7. Press nut mixture evenly into bottom of pan.
8. Refrigerate to set chocolate, about 1 hour.
9. Prepare Chocolate Glaze.
10. Remove chocolate-walnut loaf from pan; remove waxed paper.
11. Pour Chocolate Glaze over loaf.
12. With metal spatula, quickly and evenly spread glaze over loaf.
13. Refrigerate until glaze is set, about 1 hour.
14. Cut loaf lengthwise into 2 strips.
15. Cut each strip crosswise into 18 bars.
16. Chocolate Glaze: In 1-quart saucepan over low heat, heat chocolate, butter, corn syrup and salt, stirring constantly, until melted and smooth.

pecans, walnuts, rice cereal, semisweet chocolate, milk, butter, margarine, vanilla, semisweet chocolate, butter, light corn syrup, salt

Taken from www.foodgeeks.com/recipes/2038 (may not work)