Chocolate Crunch

Today I made Chocolate Crunch from the Company's Coming Cookbook "Sweet Dreams" in the Focus Series, by Jean Paré. This is a quick, easy, and tasty recipe that does not require an oven. I have included the recipe. The only trouble I had was dipping the slices into the melted chocolate. I found the chocolate was too hot, and when dipped, the slices fell apart because of the heat. It would not work if the chocolate was allowed to cool, because then the chocolate would not be of dipping consistency. So instead of entirely coating the slices, I just used a small spoon to spread the melted chocolate over the top of the slices. This seemed to work out well. The slices are not quite as chocolatey as if they had been fully coated, but that just means you can eat more of them :)

Chocolate Crunch

1/2 cup smooth peanut butter

1/4 cup dark corn syrup

1/2 cup crisp rice cereal

4 semi-sweet chocolate baking squares (one ounce or 28 grams each)

Combine peanut butter and corn syrup in small bowl. Add cereal. Mix well. Roll into 8 inch (20 cm) long log. Chill. Cut with sharp knife into 1/4 inch (6 mm) slices.

Heat chocolate in small heavy saucepan on lowest heat, stirring often, until almost melted. Do not overheat. Remove from heat. Stir until smooth. Place 1 slice on fork. Dip into chocolate until coated, allowing excess to drip back into pan. Place on waxed paper. Repeat with remaining slices and chocolate. Let stand until set. Makes about 32 pieces.

Paré, Jean. "Chocolate Crunch." Recipe. Sweet Dreams, Edmonton Alberta: Company's Coming Publishing Limited, 2007. 16.