Chocolate Crunch Squares

Put down that Hershey’s Krackel bar, and step away from the Nestle Crunch bar.  Here’s a recipe for Chocolate Crunch Squares that will make you forget that those candy bars ever existed.  The combination of dark chocolate and puffed rice cereal with a touch of almond butter and honey makes this one of my favorite candy bar knockoffs (although they look more like rice krispie squares than thin candy bars).  I like to eat mine slightly chilled for that extra crunch.

Chocolate Crunch - Tasting Table4

Chocolate Crunch Squares

(Adapted from Tasting Table)
Makes one 9×9 inch pan’s worth of bars


1 1/2 lbs dark chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
2 tablespoons almond butter
1 tablespoon honey
4 cups puffed rice cereal


  1. On top of a double boiler, melt the chocolate and butter.
  2. Add the almond butter and honey, and mix until combined.
  3. Remove from heat, mix in the puffed rice cereal, and pour into a 9-inch square baking pan.
  4. Let set in the refrigerator, at least 2 hours.  Bring to room temperature before cutting.

I prefer these bars slightly cold, and I stored them in the refrigerator to keep the chocolate from melting in the warm weather.

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