Chocolate Crunch 

 

| Recipes | Jill Santopietro
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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

  • INGREDIENTS
  • 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

DIRECTIONS

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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