Dark Chocolate Crunch Bars
Makes 12
  • 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
  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.
*We used Guittard Extra Dark Chocolate Chips, Barney’s Smooth Almond Butter, and Rice Krispies.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/dark-chocolate-crunch-bars/