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- 1½ lbs. dark chocolate (60% cacao), chopped
- ½ cup (1 stick) unsalted butter, cut into 4 pieces
- 2 Tbs. peanut butter (you can use other nut butters, too)
- 1 Tbs. honey
- 4 cups puffed cereal (rice, millet, kamut)
Melt the chocolate and butter in the top of a double boiler. Or use sauce pan and heat proof bowl that fits on top).
Add peanut butter and honey and mix til combined. Remove from heat, mix in puffed rice.
Pour into 9 inch square baking pan, lined with foil. (Foil can be lifted out once the chocolate has cooled to make easy cutting).
Let chocolate set in refrigerator for 2 hours. Bring to room temperature before cutting into desired sized squares.
Yield 24 bars
Adapted from Rick and Michael Mast, “Mast Brothers Chocolate: A Family Cookbook”
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