CHOCOLATE CRISPIE CRUST AND TOPPING

3 cups Rice Krispies (or other crispy rice cereal)
1/2 cup chopped pecans (optional)
6 tablespoons butter, cut into 6 pieces
4 ounces semisweet chocolate, finely chopped
1/4 cup corn syrup (preferable dark)

In a large bowl, combine cereal and pecans; set aside.

In a medium microwave-safe bowl, combine butter, chocolate and corn syrup. Microwave on HIGH for 1 1/2 minutes. Let stand 1 minute; stir until smooth. Or combine butter, chocolate in a small saucepan. Heat over medium heat, stirring often, until chocolate has melted and mixture is smooth.

For either method, drizzle chocolate mixture over cereal-nut mixture; use a rubber spatula to lightly fold ingredients together until crispies are evenly coated with chocolate.

Sprinkle 1 cup of the mixture onto a small baking sheet or pan lined with waxed paper. Use 2 forks to separate crispies into small pieces to form topping; refrigerate.

Turn remaining mixture into a lightly oiled 9-inch pie pan. With the back of a spoon, press mixture over bottom and up sides of pan; refrigerate until set, about 10 minutes.

Makes 1 (9-inch) piecrust
Source: The Food Lover's Guide to Chocolate and Vanilla by Sharon Tyler Herbst