Chocolate Almond Cherry Crisps

Becky Luigart-Stayner; Cindy Barr; Leigh Ann Ross
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.

Yield:

36 servings (serving size: 1 crisp)

Recipe from

Nutritional 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

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

Preparation

Cover a large baking sheet with wax paper.

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.

Note:

Laura Zapalowski,

December 2007