Cashew Craisin Crisps

1. 1

   Soak craisins in boiling water to soften, about 5 minutes; drain.

2. 2

   Line a plate with 3 sheets of paper towels and spread craisins in a single layer on the towels; let dry, uncovered, at room temperature for two hours.

3. 3

   Make sure they are completely dry; moisture will cause melted chocolate to stiffen, making it very difficult to spread the chocolate into thin rounds.

4. 4

   Line two baking sheets with aluminum foil.

5. 5

   Place milk and dark chocolate in microwave-safe bowl and cook, in microwave oven, on Medium (50% power) for 1 minute; stir.

6. 6

   Microwave 30 seconds more or until chocolate is softened; stir until smooth and let cool.

7. 7

   Stir in nuts, cereal, and craisins.

8. 8

   Drop by heaping tablespoonfuls onto foil-lined baking sheets, spreading into two-inch rounds.

9. 9

   If chocolate mixture becomes too thick, return to microwave to soften.

10. 10

    Refrigerate crisps about 5 minutes or until chocolate sets, then remove from baking sheets.

11. 11

    Store crisps between layers of waxed paper in an airtight container in a cool, dark place for up to 3 weeks (as if they're going to last that long).

* Per serving · 4 servings · Values may vary.