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1. In a small microwave-safe bowl, combine chocolate and shortening. Microwave, uncovered, on 50 percent power (medium) about 1-1/2 minutes or until melted, stirring twice. Spread chocolate over rice cakes.
2. In a small bowl, combine cream cheese and brown sugar. Beat by hand until smooth. Spoon cream cheese mixture over chocolate. Top each rice cake with a raspberry and a blueberry.*
3. If desired, in a small bowl, combine powdered sugar and cocoa powder. Sift cocoa mixture over rice cakes. Makes 6 servings.