Sunday, May 31, 2009

Peanut Butter Crunch

NOTE: When making chocolate candies, the quality of the chocolate is very important. I would suggest going to a specialty culinary store and paying a few dollars extra to get the professional grade stuff - Hershey's and Ghiridelli just aren't going to melt and reset evenly. For the peanut butter, I would recommend using the real stuff (where the only ingredient is peanuts).


  • Bittersweet chocolate chips or chunks, 60 - 66% dark
  • Peanut butter
  • Rice Krispies
  • Almonds, crushed
  • Raisins


  1. In a double boiler, gently melt 3/4 of the chocolate and some peanut butter until smooth and creamy
  2. Remove from heat and add the reserved 1/4 of the chocolate, mixing until melted
  3. Add the Rice Krispies, almonds and raisins, mixing well
  4. Before the chocolate sets up, lay out a sheet of wax paper over a cookie sheet
  5. Using a spoon or your hands, dollop out small balls of the mix onto the wax paper. They will collapse into a half sphere but should not completely flatten out. If they do collapse, add more Rice Krispies, almonds and/or raisins
  6. Wrap each piece in candy paper or aluminum foil when they have cooled and set completely

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