Chocolate Crunch- Quick, Easy, Allergy Friendly Dessert

When I was first diagnosed with Celiac Disease, we didn’t know many gluten free desserts.  In fact, we knew none.  The first dessert my mom made for me is what I now call Chocolate Crunch. When she first made it, I thought she was crazy for thinking it would taste good.  But it turned out to be quite the opposite, my (non-Celiac) sister is always grabbing a handful of Chocolate Crunch out of the bowl.

Now a days, I make Chocolate Crunch less often.  However, it remains the simplest gluten free dessert in my repertoire- easy to make, pack, and carry. Plus, it’s got the perfect crunch, and fits almost any allergy need (except rice and chocolate).

Chocolate Crunch

Allergies: Free of gluten, dairy, eggs, safflower, tapioca, rosemary, cinnamon (unless you use Cinnamon Rice Chex), and annatto seed.

Prep Time: 5 minutes

Total Time: 20-40 minutes

Ingredients

Method 1:

  1. Lie Rice Chex out on a sheet of wax paper.
  2. Melt GF/DF chocolate and pour it on top of the Rice Chex. (Use a fork or a spoon, so the chocolate doesn’t clump!)
  3. Leave out to dry (takes under an hour).
  4. Break into chunks and place in individual portions.

Method 2: 

  1. Pour Rice Chex into a bowl.
  2. Melt chocolate, pour on top of chez, and mix.
  3. Leave out to dry (takes under an hour).
  4. Break into chunks and place in individual portions.

Tips & Tricks

  • If you want your chocolate to harden even faster, put your chocolate covered Chex in the refrigerator.
  • Pack in individual containers instead of bags to prevent crushing.
  • If using Method 1, make sure you cover with enough chocolate that the chex will stick together. With Method 2, you’ll have plenty of chocolate, but the chex are more likely to crumble because they stick to the bowl too.

Update: Try this recipe with Chocolate Chex for improved results.

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