It's the second Monday of the month and time for Secret Recipe Club. This month, I was assigned Dena the blogger behind Oh! You Cook!, proving Kosher and Delicious are not mutually exclusive.
Dena says "You don't have to be kosher (or even Jewish) to enjoy my recipes or musings." She is also the author of The Everything Kosher Slowcooker Cookbook.
In search of a recipe for Tim's treat day at the office, these Krackle Crunch Bars caught my eye. Knowing I had some rice krispies and a hersheys bar that needed to be used up, this was the perfect recipe. If you're looking for an easy treat or something for the kids or grandkids to help with, give this one a try! It's both easy and delicious. These need to go to the office with Tim before I eat way too many!
Krackle Crunch Bars - Easy
Recipe courtesy of Oh! You Cook!
Yield: about 2 pounds
1 (24 oz.) bag semi-sweet chocolate chips
2 tsp. solid vegetable shortening (such as Crisco)
2-3 cups Rice Krispies, depending upon how much crunch you like
Line a medium to large cookie sheet with parchment paper. Set aside.
Add chocolate chips to a 3-quart heat-safe bowl. Dot with the vegetable shortening. Nuke at full power for 1 minute. Stir, then continue to nuke at full power for 30 second intervals, stirring after each, until chocolate is completely melted and smooth.
Fold in Rice Krispies. Pour and scrape chocolate mixture onto the baking sheet, using a spatula to spread out mixture evenly almost to the edges of the cookie sheet and to desired thickness.
Place cookie sheet in fridge until chocolate sets up completely, about 1 hour. Break up crunch bars into desired-sized pieces.
Serve immediately, or store in a tightly covered container at cool room temperature for up to a week. You can optionally refrigerate or freeze up to a month.