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 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
- On top of a double boiler, melt the chocolate and butter.
- Add the almond butter and honey, and mix until combined.
- Remove from heat, mix in the puffed rice cereal, and pour into a 9-inch square baking pan.
- 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.