Do you keep a stash of chocolate in your house? I would like to but it just doesn’t seem to want to stay put. I mean, it could be a certain toddler I know or his Daddy constantly going into the chocolate drawer and nibbling away but I am not naming any names.
I have taken to hiding chocolate all over our kitchen so that I can have a bite when I get the craving but even that isn’t working. Most recently, I snuck some organic dark chocolate into the house and decided that our huge salad bowl on top of the refrigerator would be a good stash spot for a couple of days, knowing that I wasn’t planning any huge salads for the next two days.
Well, Mr. Everyday Maven must have smelled it because he was on the hunt and the next thing I know he waltzes into our bedroom carrying a chocolate bar. Not just any chocolate bar and certainly not the one I hid but an expensive Green and Black’s Organic Baking Chocolate bar. Now, if you have bought baking chocolate then you know this stuff isn’t even sweet but I guess desperate times call for desperate measures.
As you can imagine, I wasn’t too happy about this and proceeded to have a mini freak-out, complete with pulling my hidden organic chocolate out of the salad bowl and tossing it at him in addition to a lecture about what I was planning on doing with the baking chocolate and how it was ruined.
Then I came to my senses, realized that I was spazzing out about a bar of chocolate and whipped up a batch of these Haystacks. A perfect way to spend 2 Points Plus and indulge in a chocolate craving with sweet, crunchy goodness all in one nice sized bite.
With one container in the fridge and an emergency stash in the freezer, all ridiculously over-priced baking chocolate and hidden organic mommy-chocolate should be safe. At least for a couple of days.
- I used Nature’s Path Smart Bran Cereal since the original recipe called for a “Twig-like Bran Cereal”. Added bonus of Fiber and Psyllium.
- These are really stable at room temperature (after a freeze to set) but can be stored in either the refrigerator or freezer if that is more convenient or your kitchen is hot.
- 2 cups Twig Style Bran Cereal (see NOTES)
- 1 cup toasted, slivered almonds
- pinch sea salt
- 7 ounces dark chocolate, melted
- Combine bran cereal, almonds and sea salt in a large bowl. Line a baking sheet with parchment paper, begin melting chocolate over a double boiler (see NOTES).
- Add melted chocolate to bowl of bran cereal, almonds and salt using a spatula to combine until the bran-almond mixture is completely covered with the melted chocolate.
- Use a tablespoon to spoon mounds onto baking sheet.
- Pop the baking sheet into the freezer for 15 to 30 minutes to set the candies. Remove and store in an airtight container. Share and Enjoy!
Adapted From: Vegetarian Times Chocolate Thistles, September 2012 Issue