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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 68
  • Calories from fat: 44%
  • Fat: 3.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.6g
  • Carbohydrate: 9.7g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 6mg
  • Calcium: 7mg

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

  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.
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