These easy-to-make snack is perfect for the school bake sale. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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; 5 g total fat; 2 g saturated fat; 1 mg cholesterol; 23 mg sodium. 10 g carbohydrates; 1 g fiber; 6 g sugar; 1 g protein;