Chocolate Crunch Bars

• 8 cup milk chocolate
• 1/3 cup unsalted butter, cubed
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/2 box crisped rice cereal

1. Prepare a half sheet tray lined with parchment paper. Set aside.
2. Melt milk chocolate with the butter in a bowl over a double-boiler until almost fully melted, stirring to heat evenly. Ensure the mixture is smooth and there are no chunks of chocolate left. Let cool slightly, then fold in all of the crisped rice cereal until evenly distributed. Pour the mixture onto the prepared sheet tray and spread into an even layer, about 1/4-inch thick.
3. Let the chocolate set in the refrigerator until firm to the touch, about 30 minutes. Transfer the chocolate to a cutting board. Run a sharp chef’s knife under hot water, dry with a towel, then slowly cut into the chocolate. The heat from the knife should melt the chocolate and allow for clean cutting. Cut into desired shapes/sizes.
4. Note: If you are able to find metal stainless-steel bars for candy making, you can arrange four of them in a rectangle on your parchment-lined sheet tray and pour the chocolate mixture into the rectangle. This will help you create sharper edges and an even thickness.