Crispy Chocolate Bars

I am pondering whether to go savory or sweet today.  I want to share a cornbread recipe that is delightfully moist.  And I am not usually a cornbread fan due to that gets-caught-in-my-throat dryness.  Yet I have a crispy-crunchy chocolate bar recipe that requires no baking and bottom line?  Finger-lickin' goodness.  You know where I'm headed, right?  Great!  Let's talk about this sweet treat.

We are all in agreement on the Rice Krispies Treats bars of our pasts.  Conclusion?  Good in a pinch.  Could eat the entire pan.  Pretend that we've grown up and don't 'do' them anymore, but if faced with one? They go down easy, accompanied with memories of our childhood.  Hittin' home?

So how are these any better?  Let me think on that for a seco...okay!  Got those answers!  It's the chocolate (you determine the type).  No marshmallows (bye, bye kid-factor)  You can cut them in a shape that makes you happy (seriously, this makes a difference).  Like the Hershey's Krackel Bar but far more sophisticated-looking and tasting.

You've noticed that summer arrived well before June 21, right?  In the northeast, we have had our share of hot, humid weather lately; but also, we have experienced a bit of rain (hmm... more like a rain forest dose of the moisture).  So, with weather in mind, these bars do best stored in the refrigerator until you are ready to serve. Even so, your thumb and index fingers will need to have a tongue-licking after you've eaten your Crispy Chocolate Bar.  So?

Notes

1.  The recipe calls for dark chocolate.  I made do with what I had on hand...some Callebaut, some Lindt, etc.  I tried to use only dark chocolate, but I would be lying if I said it was all dark.  I think I ended up adding an ounce of two of milk chocolate chips.  Don't hate me...still heavenly.

2.  I did not use a double-boiler to melt the chocolate.  Instead, I microwaved in short intervals.  Start with 30 seconds, remove and stir, place back into the microwave and go for 15 seconds.  Repeat until there are small pieces of chocolate that continue to melt as you stir.  You don't want to scorch the chocolate, so stop when there is still chocolate to melt and with extra stirring everything will incorporate.

3.  Except for measuring cups, this is a bowl and spatula event.  Translation:  Easy cleanup :)

Crispy Chocolate Bars
(from the Mast Brothers Chocolate cookbook)

1 and 1/2 lbs. dark chocolate, chopped into small/medium pieces

1 stick (1/2 cup) butter (I used salted)

2 T. smooth peanut butter

1 T. honey

4 cups krispy rice cereal

Sea salt for sprinkling (optional)

Directions

1.  Prepare a 9" x 9" baking pan with parchment paper cut to fit the bottom with two opposite sides longer to drape over edges.  Or use aluminum foil similarly.  The excess paper/foil will help lift the entire bar from the pan later.

2.  In a large glass bowl, microwave the chopped chocolate and butter in short intervals.  See Notes.

3.  Add peanut butter and honey.  Stir to incorporate.

4.  Mix in krispy rice cereal.

5.  Pour mixture into prepared pan.  Smooth top if necessary.  Sprinkle with sea salt, if using.

6.  Place into the refrigerator for a few hours to firm.

7.  When ready to serve, remove from refrigerator, use the parchment/foil to lift the whole bar out and place on cutting surface.  

8.  Slice into shapes you like for serving.

9.  Store leftovers in refrigerator.