Build a breakfast sandwich that'll sustain you till noon - includes recipes

Sunset, August, 1988

Cut into bars about 1-1/2 by 2-1/2 inches. Combine chocolate chips and paraffin in the top of a double boiler. Place over simmering water until melted; stir often,

Turn heat to low.

Using tongs, dip 1 bar at a time into chocolate, hold over pan until it stops dripping (with paraffin, the coating firms very quickly), then place on wire racks set over waxed paper. When firm and cool (bars with butter in the chocolate coating may need to be chilled), serve bars, or wrap individually in foil. Store in the refrigerator up to 4 weeks; fteeze to store longer. Makes 4 dozen bars, about I ounce each.

Per piece: 188 cal; 4.4g protein; 29g carbo.; 9.8 g fat; 0.6 mg chol.; 40 mg sodium.