Nutrition per serving may change if servings are adjusted.
10 ounces dark chocolate pieces (1⅔ cups)
1 tablespoon shortening
3½ cups bite-size rice-and-corn cereal (such as Crispix brand) or bite-size corn square cereal
1 cup unsalted dry-roasted almonds, coarsely chopped
⅔ cup dried cranberries or golden raisins
Line two large baking sheets with waxed paper or parchment paper; set aside. In a large microwave-safe bowl combine dark chocolate pieces and shortening. Microwave on 100 percent power (high) 1½ to 2 minutes or until melted and smooth, stirring every 30 seconds. Add cereal, almonds and cranberries; stir to completely coat with chocolate mixture.
Using a 1- to 2-tablespoon cookie scoop (see Tip), pack mixture into scoop; drop onto the prepared baking sheets. Chill about 1 hour or until set. Store in the refrigerator.
Tip: If you do not have a cookie scoop, use two tablespoons and lightly pack the mixture between the spoons before dropping onto prepared baking sheets.
To make ahead: Layer clusters between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 1 month.