Chocolate Crunch with Sea Salt


  1. 1½ lbs. high quality dark chocolate chips (Callebaut or Valrhona)
  2. ½ cup (1 stick) unsalted butter, cut into four pieces
  3. 3-4 tablespoons peanut butter, to taste
  4. 1 ½ tablespoons honey
  5. 4 cups puffed rice cereal or Rice Krispies
  6. Sea salt

In the top of a double boiler, melt the chocolate and butter together. Or, if you prefer, use the microwave- melting at 20 second intervals, stirring well between each one until fully melted. Stir in the peanut butter and honey and mix until combined. Remove from heat and fold in the cereal. Pour into a lightly buttered 9-inch square baking pan and sprinkle a bit of sea salt on the top.

Let set in the refrigerator, at least 2 hours. Bring to room temperature before cutting into squares.