To change things up from the traditional chocolate-covered rice cereal treats, use leftover puffed rice to replicate the famous Crunch. It's a great way to keep both kids and adults occupied while waiting for Christmas or during the holidays.
Break the chocolate squares into a mixing bowl (large enough to hold everything later) and place it over a double boiler, ensuring that the water does not touch the bottom of the bowl. Do not stir the chocolate, do not touch it.
When the chocolate is melted (about 6 minutes), add the butter and honey and let it rest for 1 minute before gently mixing. The original recipe recommends using golden syrup instead of honey. You can also make your own sugar syrup or use agave or maple syrup.
Then add the Rice Krispies and mix thoroughly until everything is well combined.
Line a square or rectangular dish (28 x 35 cm) or a loaf pan with parchment paper and pour the mixture in an even layer, smoothing the surface. If you have leftover mixture, make small mounds, like rocks, on another sheet of parchment paper.
Place in the refrigerator for 1 to 2 hours to let the mixture set.
To finish, cut the reconstituted chocolate into squares of varying sizes, according to your preference. Store in a tin for a week, but these squares lose their crunch after a day or two. They last better in the refrigerator, but in any case, they are quickly consumed by those with a sweet tooth.
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