1 cup butter
1/4 cup white sugar
1/2 cup brown sugar
1 tablespoon apple cider vinegar
1/2 cup butter or margarine, melted
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
18 chocolate bars, chopped
1 1/2 cups semisweet chocolate chips
Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with nonstick spray.
In a large saucepan, combine butter and brown sugar. Bring mixture to a boil, stirring with a whisk or whisk. Place over medium heat, boiling, stirring constantly, until mixture comes to a boil. Boil stirring constantly for 2 minutes. Remove from heat.
Stir in vinegar, one cup at a time, until smooth. Stirring constantly, cook apple cider until mixture is thickened. Pour into prepared pan. Chill overnight, and serve immediately. Refrigerate 4 to 5 hours to allow flavors to blend. 8 chocolate bars, chopped
Beat egg whites until foamy. Fold lemon juice into base of lemon and chocolate bars. Press onto bottom and sides of two 9-inch pans. Keep bars refrigerated until serving time. Cut into squares; cut into 1-inch squares. Cool, and slice. Refrigerate leftover chocolate and breakfast cereal bars on baking sheets. Cover bars.
Remove chocolate bars from freezer canner. Place onto a large baking sheet, and drizzle with melted butter and lemon juice. Place bars on top of bars meant to be covered, and top bars with whipped cream; seal edges of bars with utility knife. Cover tightly with aluminum foil. Cool completely. Refrigerate 8 to 12 hours, or overnight.