Milk Chocolate and Cherry Crunch

1. 1

   Line an 8-inch square baking pan with foil, making sure the foil is tucked into the corners and that there is at least 1-inch overhanging the top of the pan on all sides.

2. 2

   Melt the chocolate chips and butter, whisking occasionally until smooth.

3. 3

   Remove from heat and stir in the cereal and cherries.

4. 4

   Spread the chocolate mixture across the bottom of the baking pan in an even layer with a spatula (it doesn't have to be perfect).

5. 5

   Refrigerate until hardened, about 1 hour.

6. 6

   Break into pieces.

7. 7

   Will keep in an airtight container in the fridge for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.