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Chocolate Crunch

Rick Michael Mast Mast Brothers Cookbook Chocolate Crunch Dessert

To learn more, read "Full Mast" in our National edition.

Chocolate Crunch

Recipe 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.


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