Decoration (optional):


  • Line bottom and sides of 9 x 9 x 2-inch-square baking pan with nonstick foil, extending over sides. Line a tray with waxed paper.

  • In large bowl, combine cereal and cherries. In a medium-size dry skillet over medium-high heat, toast chopped hazelnuts, stirring, until golden brown, about 3 minutes. Add to cereal mixture.

  • In small saucepan, combine milk chocolate chips, praline paste and 1 tablespoon shortening. Cook, over medium heat, stirring occasionally, until chocolate is melted and smooth, about 3 minutes. Stir into cereal mixture. Coat a spatula with nonstick spray; use spatula to evenly spread mixture into prepared pan. Refrigerate until firm, about 15 minutes.

  • Using the foil extending over the side of pan, lift chilled firm hazelnut-chocolate to cutting board. With sharp knife, cut into 36 squares.

  • In medium-size microwave-safe bowl, combine semisweet chocolate and remaining 2 tablespoons shortening. Microwave on high 1 minute. Stir until completely melted and smooth.

  • Dip one square at a time into melted chocolate to completely coat. Lift out with a fork, tapping on side of the bowl to remove excess. Place on waxed-paper lined tray. Let stand at room temperature until coating is firm, about 30 minutes.

  • To decorate tops if desired, place melted white chocolate and melted milk chocolate into separate small plastic food-storage bags. Snip off one small corner on each; pipe on top of squares. Let stand until firm. Makes 36 pieces.


  • Praline paste available from American Almond Company, 800-825-6663 or Bakers Catalogue, 800-827-6836 or

Nutrition Facts

148 calories; 9 g total fat; 4 g saturated fat; 3 mg cholesterol; 26 mg sodium. 16 g carbohydrates; 2 g fiber; 2 g protein;