Chocolate Crunch

1. 1

   Line a cookie sheet with aluminum foil.

2. 2

   In a double boiler, melt the semisweet and milk chocolates with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.

3. 3

   Remove the top part of the double boiler and let the chocolate cool to tepid (the chocolate may thicken slightly as it cools).

4. 4

   Stir the nuts, cereal and white chocolate pieces into the cooled melted chocolate and pour the mixture out onto the prepared cookie sheet.

5. 5

   Spread to the desired thickness.

6. 6

   Refrigerate 20-30 minutes, or until set.

7. 7

   Slide a metal spatula under the chocolate to loosen from the foil.

8. 8

   Break into uneven pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.