Batty Bark

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  • 8 ounces milk chocolate, chopped
  • 4 ounces semisweet chocolate, chopped
  • 1 cup crisp rice cereal
  • 1/4 cup unsalted sunflower kernels
  • 1/4 cup dried cherries, chopped
  1. In a microwave, melt milk chocolate and semisweet chocolate; stir until smooth. Stir in the cereal, sunflower kernels and cherries. 
  2. On a waxed-paper lined baking sheet, spread chocolate mixture into a 12 x 9 inch rectangle.
  3. Refrigerate until firm.
  4. Let stand at room temperature for 10 minutes. Cut with 3 ½ inch bat-shaped cookie cutter.  Re-melt the scraps and cut if desired.

Cooking With Crevolyn
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