Chocolate Crunch

Directions

1. 1
   Line a cookie sheet with aluminum foil.
2. 2
   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.
3. 3
   Remove the top part of the double boiler and let the chocolate cool to tepid (the chocolate may thicken slightly as it cools).
4. 4
   Stir the nuts, cereal and white chocolate pieces into the cooled melted chocolate and pour the mixture out onto the prepared cookie sheet.
5. 5
   Spread to the desired thickness.
6. 6
   Refrigerate 20-30 minutes, or until set.
7. 7
   Slide a metal spatula under the chocolate to loosen from the foil.
8. 8
   Break into uneven pieces.
9. 9
   Prep time includes refrigeration time.