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).

Ingredients

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

Directions

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