1
: Combine cereal, flour, brown sugar, soda and salt. Pour melted butter over, stirring until thoroughly moistened. Press onto bottom of a parchment paper-lined 8 x 8” (2 L) baking pan. Bake in centre of preheated 350°F (180°C) oven 10 minutes or until golden brown.
2
: In a heavy saucepan, combine Eagle Brand butter and brown sugar. Bring to boil. Reduce heat and simmer for 8 minutes, stirring constantly, until golden brown. Spread over crust.
: Topping :
3
: Stir melted chocolate with rice cereal until well-coated. Using two forks, spread evenly over filling. Refrigerate until set. Cool to room temperature before serving.