Instructions

1. Spray a 1/4 sheet pan (12 x 9 x 1 “) or 9 inch square pan with cooking spray and line with parchment paper to cover bottom and sides.
2. Melt the chocolate and butter together until smooth over low heat in the top portion of a double boiler.
3. Do not let the water boil.
4. Add peanut butter, honey or agave, vanilla and salt and mix well.
5. Take off the heat and mix in the puffed rice until well combined.
6. Place chocolate mixture into baking pan.
7. Use a rubber spatula to smooth mixture across the top and evenly into corners.
8. Place uncovered directly into fridge for at least two hours or decorate (see below.)
9. Optional: Melt white chocolate in microwave or stovetop according to package directions.
10. Pour melted white chocolate into a zip top bag. Using scissors, make a tiny snip in one bottom corner of the bag to pipe the chocolate onto the chocolate bars in a zigzag or freeform fashion.
11. Set pan, uncovered, in refrigerator for at least 2 hours or overnight. (Cover after white chocolate hardens.)
12. Cut into 24 large squares or 48 small wedges or rectangles.
13. Store in refrigerator, covered, for up to a week.
14. Dip additional fruits such as strawberries or snacks like pretzels into melted chocolate and allow to harden in the refrigerator until the chocolate sets, about 2 hours.
15. Dipped fruits and pretzels are best eaten on the same day that they are made.