ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate Almond Cherry Crisps

Becky Luigart-Stayner; Cindy Barr; Leigh Ann Ross
Yield 36 servings (serving size: 1 crisp)
These no-bake treats taste like bite-sized candy bars and are terrific with a cup of coffee. Prepare them up to two days in advance, and store in the refrigerator in an airtight container.

Ingredients

  • 1 cup semisweet chocolate chips
  • 3/4 cup white chocolate chips
  • 1 1/2 cups oven-toasted rice cereal (such as Rice Krispies)
  • 3/4 cup dried cherries
  • 1/3 cup slivered almonds
  • 1/2 teaspoon vanilla

Nutrition Information

  • calories 68
  • caloriesfromfat 44 %
  • fat 3.3 g
  • satfat 2 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 0.6 g
  • carbohydrate 9.7 g
  • fiber 0.7 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 6 mg
  • calcium 7 mg

How to Make It

  1. Cover a large baking sheet with wax paper.

  2. Place semisweet and white chocolate chips in a medium glass bowl; microwave at HIGH 45 seconds. Stir, and microwave an additional 45 seconds or until almost melted. Stir until smooth. Add cereal and remaining ingredients; stir quickly to combine. Drop mixture by tablespoonfuls onto prepared baking sheet; chill 1 hour or until firm.