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“Can't wait to try this crunchy chocolate bark that combines rice crispies cereal with nuts and of course, three different chocolates.”
1 1/4 pounds

Ingredients Nutrition

  • 6 ounces semisweet chocolate, finely chopped
  • 6 ounces milk chocolate, finely chopped
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 cup toasted almond, chopped (or macadamia nuts)
  • 1 cup crisp rice cereal
  • 6 ounces white chocolate, coarsely chopped


  1. Line a cookie sheet with aluminum foil. In a double boiler, melt the semisweet and milk chocolates with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
  2. Remove the top part of the double boiler and let the chocolate cool to tepid (the chocolate may thicken slightly as it cools).
  3. Stir the nuts, cereal and white chocolate pieces into the cooled melted chocolate and pour the mixture out onto the prepared cookie sheet. Spread to the desired thickness. Refrigerate 20-30 minutes, or until set. Slide a metal spatula under the chocolate to loosen from the foil. Break into uneven pieces. Prep time includes refrigeration time.

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