These easy-to-make snack is perfect for the school bake sale.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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) 1 1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds. Add cereal, almonds and cranberries; stir to completely coat with chocolate mixture.

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  • 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.

Tips

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.

Nutrition Facts

87 calories; protein 1g 2% DV; carbohydrates 10g 3% DV; exchange other carbs 0.5; dietary fiber 1g 4% DV; sugars 6g; fat 5g 8% DV; saturated fat 2g 10% DV; cholesterol 1mg; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 23mg 1% DV.