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

Source: Diabetic Living Magazine

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Recipe Summary test

active:
35 mins
total:
1 hr 35 mins
Servings:
36
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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

1 cluster
87 calories; protein 1g; carbohydrates 10g; dietary fiber 1g; sugars 6g; fat 5g; saturated fat 2g; cholesterol 1mg; sodium 23mg.

1/2 starch, 1 fat

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