Ingredients Jump to Instructions ↓

  1. 8 ounces milk chocolate, chopped

  2. 4 ounces semisweet chocolate, chopped

  3. 1 cup crisp rice cereal

  4. 1/4 cup unsalted sunflower kernels

  5. 1/4 cup dried cherries, chopped

Instructions Jump to Ingredients ↑

  1. In a microwave, melt milk chocolate and semisweet chocolate; stir until smooth. Stir in the cereal, sunflower kernels and cherries. On a waxed paper-lined baking sheet, spread chocolate mixture into a 12-in. x 9-in. rectangle. Refrigerate until firm. Let stand at room temperature for 10 minutes. Cut with a 3-1/2-in. bat-shaped cookie cutter. Remelt scraps and cut if desired. Yield: 1-1/2 dozen.


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