Crackle Bark

1 tablespoon coffee beans, finely crushed or ground

3 tablespoons barley malt syrup

6 tablespoons honey

½ cup smooth peanut butter

2 cups crushed Shredded Wheat breakfast cereal

½ cup Grape-Nuts breakfast cereal

½ cup dark chocolate bits

Coarse sea salt

½ cup chopped lightly salted peanuts

Have 2 sheets of kitchen parchment or waxed paper the size of baking sheets nearby.

In a medium saucepan over medium-high heat, combine the coffee beans, malt syrup, honey and peanut butter. Bring to a simmer and cook for 2 minutes. Remove from the heat and stir in both cereals until everything is evenly coated. Spoon the mixture onto 1 sheet of waxed paper, then top it with the second sheet.

Working quickly, use the back of a large spoon or a rolling pin to flatten and squash the mixture into a thin sheet about ¼ inch thick. Remove the top sheet and top with the chocolate bits. Allow to sit for 2 to 3 minutes so the chocolate can melt. Use a butter knife or offset spatula to spread the chocolate evenly over the top of the bark. Sprinkle with sea salt and the peanuts.

Allow to fully cool, then break into pieces. Store in an airtight container at room temperature for up to a week.

Serves 18.

Nutrition values per serving: 160 calories, 7 g fat (2.5 g saturated, 0 trans), 0 cholesterol, 22 g carbohydrate, 2 g fiber, 13 g sugar, 4 g protein, 70 mg sodium.

Associated Press