BITTERSWEET CHOCOLATE CRUNCH BARS
3/4 pound (12 oz.) Bittersweet Chocolate, chopped
1/4 cup unsalted butter
1 tablespoon peanut butter
2 teaspoons honey
1/8 teaspoon espresso powder (optional)
2 cups puffed rice cereal
DIRECTIONS:
Line a 9x4 inch loaf pan with parchment paper, letting it hang over the edges to create handles. This will allow for easy removal of the chocolate later."I used two skinny strips of parchment cut to overhang in both directions to avoid sticking on the sides."
Melt butter and chocolate in a double boiler or in a heatproof bowl set over a pot of boiling water (make sure the bottom of the bowl does not touch the water).
Mix in peanut butter, honey, and espresso powder. Add puffed rice cereal, and stir until all the puffed rice is thoroughly coated.
Gently press the mixture into the loaf pan, let set in the refrigerator until solid, about 4 hours.
Remove the chocolate from the pan with the "parchment handles" and use a sharp knife to slice into 3/4 inch thick bars. You can cut the longer bars into thirds if you want to make "fun size" bars.
Adapted from Mast Brothers Chocolate - A Family Cookbook
http://www.arcticgardenstudio.blogspot.com/2013/11/bittersweet-chocolate-crunch-bars.html
3/4 pound (12 oz.) Bittersweet Chocolate, chopped
1/4 cup unsalted butter
1 tablespoon peanut butter
2 teaspoons honey
1/8 teaspoon espresso powder (optional)
2 cups puffed rice cereal
DIRECTIONS:
Line a 9x4 inch loaf pan with parchment paper, letting it hang over the edges to create handles. This will allow for easy removal of the chocolate later."I used two skinny strips of parchment cut to overhang in both directions to avoid sticking on the sides."
Melt butter and chocolate in a double boiler or in a heatproof bowl set over a pot of boiling water (make sure the bottom of the bowl does not touch the water).
Mix in peanut butter, honey, and espresso powder. Add puffed rice cereal, and stir until all the puffed rice is thoroughly coated.
Gently press the mixture into the loaf pan, let set in the refrigerator until solid, about 4 hours.
Remove the chocolate from the pan with the "parchment handles" and use a sharp knife to slice into 3/4 inch thick bars. You can cut the longer bars into thirds if you want to make "fun size" bars.
Adapted from Mast Brothers Chocolate - A Family Cookbook
http://www.arcticgardenstudio.blogspot.com/2013/11/bittersweet-chocolate-crunch-bars.html