Chocolate Crunch Bars

 

18 oz. finely chopped milk chocolate

1 1/2 oz. (1 1/2 C.) puffed rice cereal such as Rice Krispies

2 T. malted milk powder

 

Temper the chocolate or melt the chocolate over a double boiler until just melted. Stir in the rice cereal and the malted milk powder. Spread the mixture with an offset spatula on a parchment lined cutting board into a 11 inch by 11 inch square. Refrigerate the chocolate on the cutting board for about 3 to 5 minutes. Remove from the refrigerator and, using a pizza wheel, score the chocolate along the edges to trim and into 10 2-inch by 5-inch rectangles. Refrigerate until the chocolate just hardens. Cut the chocolate all the way through along the previously scored cuts. Wrap the bars in foil and store in an airtight container.