Choco-Cereal-Nut Clusters

Choco-Cereal-Nut Clusters

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From: Diabetic Living Magazine

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

Ingredients 36 servings

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Original recipe yields 36 servings
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


  • Prep

  • Ready In

  1. 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.
  2. 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.

Nutrition information

  • Serving size: 1 cluster
  • Per serving: 87 calories; 5 g fat(2 g sat); 1 g fiber; 10 g carbohydrates; 1 g protein; 1 mg cholesterol; 6 g sugars; 23 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, 1 fat

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