Ingredients for Milk Chocolate And Cherry Crunch
- Milk Chocolate Chips
- Unsalted Butter
- Cocoa Krispies Cereal
- Dried Cherries
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How to Make Milk Chocolate And Cherry Crunch
- Line an 8-inch square baking pan with foil, leaving at least a 1-inch overhang on all sides for easy lifting.
- In a medium microwave-safe bowl, melt 12 ounces of milk chocolate chips and 4 tablespoons of unsalted butter in 30-second intervals, stirring until completely smooth and combined. (Alternatively, melt over a double boiler.)
- Remove from heat and gently stir in 3 cups of your favorite crispy cereal (like Rice Krispies or Corn Flakes) and 1 cup of dried cherries (or maraschino cherries, drained).
- Spread the chocolate mixture evenly into the prepared baking pan using a spatula.
- Refrigerate for at least 1 hour, or until completely hardened.
- Once firm, lift the candy from the pan using the foil overhang. Break into bite-sized pieces.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
7g
Fat
3g
Carbs
1g
