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CHOCOLATE CRUNCH CRUST: In heavy saucepan, over low heat, melt 1/3 cup margarine or butter and 1 (6-ounce) package semi-sweet chocolate chips. Remove from heat; gently stir in 2-1/2 cups oven-toasted rice cereal until completely coated. Press on bottom and up side of buttered 9-inch or 10-inch pie plate. Chill 30 minutes.