Dark Chocolate Crunch Bars

chocolate bars with flaky salt on top
Dark Chocolate Crunch Bars

Looking for something that is crunchy and sweet? We’ve got your must have recipe. These Dark Chocolate Crunch Bars have a texture from the crisp rice cereal, a sweetness from the almond butter, and is finished off with a dark chocolate ganache and flaked salt. With no baking time, it’s a great summer recipe that will be enjoyed!

Dark Chocolate Crunch Bars
 
Makes 12
Ingredients
  • 2⅔ cups (453 grams) 63% dark chocolate morsels*
  • 1 (16-ounce) jar (454 grams) almond butter*
  • 4½ cups (122 grams) crisp rice cereal*
  • 3 cups (180 grams) sweetened flaked coconut Dark Chocolate Ganache (recipe follows)
  • Garnish: flaked sea salt
Instructions
  1. Line an 8-inch square baking pan with parchment paper, letting excess extend over sides of pan.
  2. In the top of a double boiler, combine chocolate and almond butter. Cook over simmering water, stiring occasionally, until melted; remove from heat. Stir in cereal and coconut. Pour mixture into prepared pan, pressing into bottom of pan. Freeze until set, about 20 minutes.
  3. Pour Dark Chocolate Ganache over chocolate mixture. Freeze until set, about 5 minutes. Using excess parchment as handles, remove from pan, and cut into bars. Garnish with sea salt, if desired.
Notes
*We used Guittard Extra Dark Chocolate Chips, Barney’s Smooth Almond Butter, and Rice Krispies.

 
Dark Chocolate Ganache
 
About ¾ cup
Ingredients
  • ⅔ cup (113 grams) 63% dark chocolate morsels*
  • 3 tablespoons (45 grams) heavy whipping cream
  • 1 tablespoon (14 grams) unsalted butter, softened
Instructions
  1. Place chocolate in a medium heatproof bowl.
  2. In a medium saucepan, heat cream and butter over medium heat, stirring frequently, just until bubbles form around edges of pan. (Do not boil.) Remove from heat; pour hot cream mixture over chocolate. Let stand for 5 minutes; stir until chocolate is melted and mixture is smooth. Use immediately.
Notes
We used Guittard Extra Dark Chocolate Chips.

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