Milk Chocolate Crunch

Line a 9x13 inch baking pan or a large baking sheet with parchment paper or lightly grease it with butter or cooking spray. Set aside.

Melt the milk chocolate in a heatproof bowl set over a pot of gently simmering water, stirring frequently until completely smooth. Remove from heat and allow to cool slightly.

Measure out the crisp rice cereal and raisins, ensuring both are at room temperature before combining with the chocolate.

Pour the crisp rice cereal and raisins into the melted milk chocolate, folding gently with a rubber spatula until all ingredients are evenly coated.

Transfer the chocolate mixture onto the prepared pan, spreading it out evenly into a single layer of desired thickness using the back of a spatula.

Place the pan in the refrigerator and allow the chocolate crunch to set completely until firm and hardened.

Once fully set, remove from the refrigerator and break or cut into bite-sized pieces or bars. Serve immediately or store in an airtight container in a cool place.