Any recipe that begins with 1 1/2 pounds of chocolate is bound to make this chocolate lover swoon. Add peanut butter and honey and you've hit the trifecta. Throw in some crisped rice and that's a dream come true.
If, like me, you wish they made Nestle Crunch bars in dark chocolate or dreamed of a bittersweet chocolate Hershey's Krackel and that those candies had a whisper of peanut butter, this recipe is your answer.
Chocolate Crunch
Vegetable oil spray or butter, for coating dish
1½ pounds bittersweet or semisweet chocolate, chopped
½ cup butter, cut into 8 pieces
2 heaping tablespoons peanut butter
1 tablespoon honey
4 cups crisped rice cereal
Coat a 9-inch baking dish with vegetable oil spray or butter; set aside.
In the top of a double boiler set over barely simmering water, melt the chocolate and butter, stirring until smooth. Add the peanut butter and honey and stir until smooth.
Place the crisped rice cereal in a large mixing bowl. Pour in chocolate mixture and, using a heat-safe rubber spatula, gently stir to thoroughly coat cereal in chocolate mixture. Pour mixture into the prepared baking dish and smooth top.
Let cool to room temperature, then cover and refrigerate until chocolate is set, about 2 hours.
Cut into 1 1/2- to 2-inch squares.
Makes about 45 pieces.
Recipe adapted from Mast Brothers Chocolate: A Family Cookbook by Rick and Michael Mast via Tasting Table
Food on 06/03/2015