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- 3/4 cup (200 g) semi-sweet chocolate cut into pieces
- 1 cup (250 ml) puffed rice cereal
- 1/2 cup (125 ml) dried cranberries
- 1/4 teaspoon cinnamon
- 1 pinch of ground cardamom
- Using a double boiler, melt the chocolate.
- Add remaining ingredients and stir.
- On a baking sheet lined with a sheet of parchment paper, place about 1/4 cup (60 ml) portions of the mixture with a spoon.
- Refrigerate 1 to 2 hours before serving.