Chocolate-Covered Cereal

1. 1

   Line 2 rimmed baking sheets with parchment paper.

2. 2

   Place the cereal in a large bowl.

3. 3

   Pour about half of the chocolate over the cereal and, using a rubber spatula, toss the cereal around to coat evenly.

4. 4

   The chocolate will begin to set.

5. 5

   When the first coating has set, pour in the remaining chocolate and again toss to coat evenly.

6. 6

   Working quickly while the chocolate is still pliable, scoop up small mounds of the the cereal and place them on the prepared baking sheets.

7. 7

   Set aside for about 30 minutes, or until hardened completely.

8. 8

   If your kitchen is very hot, you can place the baking sheets in the refrigerator for no more than 10 minutes to speed the setting.

9. 9

   Layer the cereal clusters, separated by sheets of waxed paper, in an airtight container and store at room temperature for up to 2 weeks.

No additional tips available.