Preparation info
  • Makes

    10 to 12

    disks ( 2½ in in diameter)
    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric


  1. Melt the gianduja to about 110°F/43°C in a bowl over barely simmering water.
  2. Coarsely grind the rice cereal and peanuts in a food processor. Transfer to a bowl.
  3. Pour the melted gianduja over the ground nuts and cereal and stir with a rubber spatula to combine.
  4. Spread the chocolate mixture on a sheet of parchment paper, top with a second shee