Dark Chocolate Crunch

(Confession: The actual name of this recipe is Date Crunch, but I think most people have an aversion to dates and wouldn't bother trying the recipe based on that alone. I suggest you try it with the dates first and if you don't like it maybe sub dried cranberries or blueberries. Trust me, it's SO good.)

This dessert is so unbelievably addictive. You will eat the whole pan. I adjusted the original recipe to make it gluten free, but using any of the Annie's Bunny cookies will work (except for maybe the ginger snap kind).  I made this last night when we had friends over to play cards and it's always better to eat it with other people so you can marvel over how good it tastes. Mmmmm.

Dark Chocolate Crunch

8 oz Annie's Bunnies (I used the gluten free Snickerdoodle kind)

1/2 cup chopped dates

1/2 cup raisins

2 TBSP honey

6 TBSP butter (I use a non-dairy kind)

3 oz bittersweet baker's chocolate

3 oz semi-sweet baker's chocolate

Crush the bunnies before opening the bag (or with a rolling pin). Finely chop the dates and mix with the crushed cookies along with the raisins. Melt the butter with the honey. Pour over cookie mixture and stir until well combined.  Press the mixture down into a 8 x 8 inch pan. Chill in fridge for 1-2 hours until firm. This step is key, so that you don't lose the "crunch" of the bunnies and the base won't fall apart.

Melt chocolate. Pour over bunny mixture and spread so that it completely coats the top of the cookie base. Chill in fridge for another hour until chocolate is hard. Cut into squares and enjoy!