Moosewood Chocolate Crunch

This recipe is unsurpassed as a certain kid-pleaser. What better "glue" than chocolate to bind these crisp rice cereal, raisin, and nut candies? Store them tightly covered in a cool, dry place, and serve at room temperature for the best flavor and texture. If your cool spot warms up and the Chocolate Crunch begins to soften, refrigerate it just long enough to harden.

Yields about 40 pieces
Preparation time: 15 to 20 minutes
Chilling time: 1 hour

14 ounces milk chocolate
1 cup crisp rice cereal
1 cup raisins
½ cup toasted chopped peanuts or pistachios or peanut butter chips

Melt the chocolate in a metal bowl over a small pot of simmering water, stirring until smooth. Remove from the heat and stir in the cereal, raisins, and nuts or peanut butter chips.

Spread the mixture evenly into an 8 x 8-inch glass pan or drop it by spoonfuls into neat little heaps onto paper plates or a tray lined with wax paper, foil, or parchment paper.

Chill until firm, about 1 hour. If you poured the chocolate mixture into a pan, cut it into squares. If you made little mounds, they should pop off the paper when firm. Serve at room temperature.

Reprinted from Moosewood Restaurant Celebrates, Copyright © 2003 by Moosewood, Inc., Clarkson N. Potter, publisher.