To learn more, read "Full Mast" in our National edition.
Chocolate CrunchRecipe adapted from Rick and Michael Mast, "Mast Brothers Chocolate: A Family Cookbook" (Little, Brown)
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.
Almond-Yogurt Parfait with Cinnamon-Apple Compote →
Please check your inbox to verify your email address.