- 1 of 1 Add 2/3 cup chopped hazelnuts to a medium skillet over medium-high. Toast, stirring occasionally, 3 to 4 minutes. Reduce heat to low and add 1 bag (10 oz) bittersweet chocolate chips. Cook, stirring constantly, 1 minute or until melted. Transfer to a large bowl and add 1 cup puffed rice cereal and 3/4 cup each dried tart cherries and roasted salted pumpkin seeds (pepitas), stirring until all ingredients are well combined. Drop mixture by tablespoonfuls into miniature muffin cup liners; you should get about 3 1/2 dozen clusters. Sprinkle each cluster with Maldon sea salt flakes and let set at least 1 hour, until dry to the touch.
Servings Per Recipe:
Per Serving: 1 g pro., 4 g sugar, 0 g fiber, 6 g carb., 2 g sat. fat, 5 g Fat, total, 73 kcal cal., 53 mg sodium