Toasted Almond Chocolate Cornflake Clusters
Makes 12-16 clusters
2 cups bittersweet or semisweet chocolate chips
3 cups cornflakes
1 cup sliced almonds, toasted
Line a baking sheet with parchment paper. Using a double boiler, melt chocolate chips. If not using a double boiler, microwave chocolate chips, stirring ever 15 seconds or so until melted. Set aside and let chocolate cool slightly, about 5 minutes or so. In a large bowl, combine corn flakes and toasted almond slices. Pour in chocolate in halves, mixing in between. Use two tablespoons to gently spoon clusters of the mixture onto parchment paper. Refrigerate immediately until the clusters have set, about 20-25 minutes. Store in an airtight container. Clusters will last up to 5 days.