Chocolate Crunch 


| Recipes | Jill Santopietro

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


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Chocolate Crunch

Yield: 24 bars

Prep Time: 35 minutes, plus chilling time
Cook Time: 10 minutes
Total Time: 45 minutes, plus chilling time

  • 1½ pounds dark chocolate, chopped

    ½ cup (1 stick) unsalted butter, cut into 4 pieces

    2 tablespoons peanut butter

    1 tablespoon honey

    4 cups puffed rice cereal


1. In the top of a double boiler, melt the chocolate and butter. Add the peanut butter and honey and mix until combined. Remove from the heat, mix in the puffed rice and pour into a 9-inch square baking pan.

2. Let set in the refrigerator, at least 2 hours. Bring to room temperature before cutting into squares.

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