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.