Chocolate and Peanut Butter Pretzel Haystacks

Chocolate and Peanut Butter Pretzel Haystacks (adapted from Kashi)

For the dry ingredients

3 1/2 cups unsweetened whole-grain puffed cereal
1 cup shredded coconut
1 cup broken small pretzels
2/3 cup coarsely chopped almonds, toasted

For the chocolate mixture

6 ounces chopped bittersweet chocolate
1/4 cup creamy natural almond butter

For the peanut butter mixture

6 ounces peanut butter chips
1/4 cup creamy natural peanut or almond butter

To prepare the dry ingredients

In a medium bowl, toss together cereal, coconut, pretzels and almonds until well combined. Scoop half of the mixture out into another medium bowl.

To prepare the chocolate mixture

In a microwave-safe bowl, add chopped chocolate and heat at half power, stirring every 20 seconds, until just melted. Stir in almond butter and heat for 20 to 30 seconds - stir until smooth and combined. Pour over one bowl of the cereal mixture and stir until well coated. Drop mixture by heaping tablespoons onto a baking sheet lined with parchment paper. Place into the refrigerator just until set.

To prepare the peanut butter mixture

In a microwave-safe bowl, add peanut butter chips and heat at half power, stirring every 20 seconds, until just melted. Stir in peanut (or almond) butter and heat for 20 to 30 seconds - stir until smooth and combined. Pour into the remaining bowl of cereal mixture and stir until well coated. Drop mixture by heaping tablespoons onto a baking sheet lined with parchment paper. Place into the refrigerator just until set.

Makes about 15 to 16 chocolate and 15 to 16 peanut butter haystacks.

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