Krackle Crunch Bars - Easy

It's such hard work making candy from scratch.  And by hard work I mean melting chocolate and adding stuff to it.    Such as these mad easy Krackle Crunch Bars. 
Two main ingredients, chocolate chips and Rice Krispies.  Three ingredients if you want them to survive in a solid state without refrigeration.   Which you probably won't need because once you take them out of the fridge they won't last long enough to melt.

These bars are similar to Nestles Crunch Bars and Hershey Krackel, hence the combined slightly misspelled trademarked name (yes, I meant to do that ... no I just can't spell).  Anyway, technically the bars are not even bars.  Just like the Almond-Cherry Chocolate Bark from the other day, you create a slab o'heaven, then break it up into pieces.  But don't worry ... breaking up is easy to do (sorry).

Krackle Crunch Bars - Easy
Adapted from: food52
Yield: about 2 pounds

1 (24 oz.) bag semi-sweet chocolate chips (I used all parve chocolate, but if preferred you can use a a mix of semi-sweet and milk chocolates for a dairy version)
2 tsp. solid vegetable shortening (such as Crisco)
2-3 cups Rice Krispies, depending upon how much crunch you like

Line a medium to large cookie sheet with parchment paper.  Set aside.

Add chocolate chips to a 3-quart heat-safe bowl.  Dot with the vegetable shortening.  Nuke at full power for 1 minute.  Stir, then continue to nuke at full power for 30 second intervals, stirring after each, until chocolate is completely melted and smooth.

Fold in Rice Krispies. Pour and scrape chocolate mixture onto the baking sheet, using a spatula to spread out mixture evenly almost to the edges of the cookie sheet and to desired thickness. 

Place cookie sheet in fridge until chocolate sets up completely, about 1 hour.  Break up crunch bars into desired-sized pieces.

Serve immediately, or store in a tightly covered container at cool room temperature for up to a week.  You can optionally refrigerate or freeze up to a month.