Combine 2 cups Kashi 7-grain puffs, ½ cup each cashews and pecans, and 1 cup chow mein noodles (the crispy, twiggy, bad for you kind, not the Whole Foods flat noodle version). Separately, melt 10 oz chocolate chips in 30 second intervals (Mika, note that I increased from 10-15 seconds), stirring between heatings. When chocolate is nearly melted, fold in ½ cup almond butter and then microwave for another 20 seconds. Mix well, then fold chocolate-almond butter mixture into the dry mixture, coating well. Drop spoonfuls onto parchment, then refrigerate until hardened (about 30 mins). This recipe is loosely based on Chocolate Haystacks from Kashi. (Mar. 2014)
Cooking Adventures 