A dark chocolate, two-ingredient homemade "bark" version of the Nestlé chocolate crunch bars! Chocolate and Rice Krispies make for an easy puffed rice chocolate bar recipe - no wrappers, no extra ingredients, no kidding.
Line an 8x8" pan with foil with the edges hanging over the side a bit and set aside.
Place chocolate into a medium to large microwave safe bowl and heat in 30 second increments, stirring in between, until chocolate is melted and smooth.You can also use a double broiler to simmer water in the saucepan, and slowly melt the chocolate in the upper pan, stirring frequently until melted.
12 ounces dark chocolate
Add cereal to bowl and stir to thoroughly combine.
1 cup Rice Krispies
Pour mixture into prepared pan and smooth it out so that the mixture is evenly distributed.
Place in the fridge to set for at least an hour.
Remove from pan and break into chunks (or you can try to cut it so that the pieces are more uniform, if desired). Enjoy!
Notes
Storage: Can be stored at room temperature in an airtight container for up to 1 week, but the fridge is recommended for warmer climates.