• ⅔ cup crisp rice cereal, or corn flakes
• ⅔ cup raisins
• ⅔ cup peanuts, roasted and unsalted
• ⅓ cup coconut, flakes or shredded
• 2 oz dark chocolate, (70%)
• 2 oz Ghiradelli dark chocolate melting wafers
• ¼ cup semi-sweet chocolate chips, (optional)

Melt dark chocolate in medium bowl, being careful to heat only enough to melt. Add melting wafers and mix to melt, heating only if needed. Combine dry ingredients, mix into chocolate until coated. Pour onto parchment lined cookie sheet and spread evenly with spatula. Place into fridge for about an hour until cooled. Break into cookie sized pieces, keep refrigerated until served.

Cashews, pepitas and other nuts may be substituted or mixed with peanuts.