Double Chocolate Almond Cherry Crisps made with cereal, almonds, dried cherries, and two types of chocolate. No-bake and ridiculously good.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You know how some recipes just happen to you? Like, you weren’t looking for anything fancy—you just opened the pantry, saw some ingredients hanging out (chocolate chips, a half-used bag of cereal, that bag of dried cherries you forgot you bought at Trader Joe’s), and thought, well… let’s see what happens. That’s how these Double Chocolate Almond Cherry Crisps were born.
It was one of those days. I was tired. I needed chocolate. But not “turn-on-the-oven” chocolate. More like “melt some stuff and call it dessert” chocolate. And somehow, with about five minutes of effort and absolutely no precision, I ended up with these glorious little clusters that taste like they took way more effort than they did. Isn’t that the best?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Double Chocolate Almond Cherry Crisps Recipe?
They’re not perfect. That’s kind of the point. They’re a little lumpy, the sprinkles might be uneven, and sometimes one’s got a little too much chocolate (wait—is that even a thing?). But they’ve got all the good stuff: semisweet and white chocolate mingling together, tart cherries that cut the sweetness just right, and the crunch of almonds and cereal that makes them feel satisfying without being too rich.
And did I mention no baking? Because that alone deserves a standing ovation.
I’ve brought these to potlucks, holiday trays, you name it. I even once mailed them to my cousin in Denver who now refuses to bake anything herself and just asks me for “those cherry chocolate blobs.” So yeah—they’ve got fans.
Ingredient Notes:
Okay, let’s break it down. Not every kitchen is the same, and that’s totally fine. Here’s what’s in these and how you can mess around with it:
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Semisweet & White Chocolate Chips – I used a cup of semisweet and 3/4 cup white. You can swap in milk chocolate if that’s your thing, or go all-dark if you’re that kind of moody.
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Rice Cereal (I used Kashi puffs) – It’s what I had. If you’ve got Rice Krispies or even puffed quinoa? Go wild. Just make sure it’s got that crisp.
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Dried Cherries – Sweet, tart, chewy… they’re the flavor MVP. But cranberries, chopped dried apricots, or even golden raisins work in a pinch.
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Slivered Almonds – For texture. You could use chopped pecans or skip nuts entirely if they’re not your thing (or someone’s allergic).
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Vanilla & Cherry Extracts – This combo gives them that “wait, why are these so good?” vibe. But if you don’t have cherry extract? No biggie. Add a splash more vanilla or try almond extract for a twist.
How To Make Double Chocolate Almond Cherry Crisps?
You’re about 10 minutes and one bowl away from chocolate-covered joy. Here’s the lowdown:
Step 1: Get your tray ready.
Line a baking sheet with wax paper. I always forget this step until after the chocolate’s melted and I’m scrambling. Learn from my mistakes.
Step 2: Melt the chocolate.
Toss both chocolates into a glass bowl. Microwave it on high for 45 seconds, give it a stir (it’ll still look chunky), then another 45 seconds. Stir again until it’s smooth and glossy and totally irresistible.
Step 3: Stir in the mix-ins.
Pour in your cereal, cherries, almonds, and those little flavor extracts. Stir quickly, confidently, and don’t overthink it. It’ll look messy—that’s a good sign.
Step 4: Scoop and chill.
Drop by tablespoons onto your wax paper like you’re making no-bake cookies. They don’t need to be perfect. Let them set in the fridge for an hour or so until they’re firm enough to not fall apart in your fingers.
And that’s it. You made a treat that looks like it came from a fancy bakery but really came from your “I’m not cooking tonight” mood.
Storage Options:
Pop them in an airtight container once they’re firm. I layer them with wax paper so they don’t smush into each other. They’re fine at room temp for a few days, but I usually keep them in the fridge so the chocolate stays snappy. If you’re some kind of wizard with self-control, you can freeze them for later. (Good luck with that.)
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Variations and Substitutions:
This is a no-rules kind of treat. Here are some ways to play:
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Swap the cherries for dried cranberries or chopped dates if that’s what you’ve got.
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No almonds? Try sunflower seeds, crushed pretzels, or skip them entirely.
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Go extra chocolatey by drizzling melted dark chocolate over the tops.
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Feeling festive? Add crushed peppermint or colored sprinkles.
What to Serve with Double Chocolate Almond Cherry Crisps?
Honestly, I eat them standing over the kitchen sink, but if you wanna get classy about it:
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Espresso or strong coffee – balances out the sweet.
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Red wine – something juicy like a Zinfandel or Merlot.
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Vanilla bean ice cream – for a crunchy topping that’ll make people think you’re a dessert genius.
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Holiday platters – they look great stacked in a tin with ribbon, and people will definitely ask for the recipe.
Frequently Asked Questions:
Can I use just one kind of chocolate?
Yep! Whatever chocolate you like (or have on hand) will work. I like the combo, but you do you.
Can I make these dairy-free?
Totally—use dairy-free chocolate chips and skip the white chocolate or find a vegan version. Easy peasy.
Do I have to use a microwave?
Nope. You can melt your chocolate gently on the stove over a double boiler. Just keep an eye on it—you don’t want scorched chocolate. No one wants that.
So that’s my Double Chocolate Almond Cherry Crisps recipe. I never thought something this thrown-together would become a go-to, but here we are. It’s like that outfit you wear when you don’t want to think but still look good. These are the snack version of that.
If you try them—and I really hope you do—drop me a note, tag me, or just send psychic chocolate vibes my way. I’ll take it.
Oh, and if you end up eating half the batch before they even firm up? Same. No regrets.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Double Chocolate Almond Cherry Crisps
Ingredients
- 1 cup semisweet chocolate chips
- 3/4 cup white chocolate chips
- 1 1/2 cups puffed rice cereal e.g., Kashi 7 Whole Grain Puffs
- 3/4 cup dried cherries
- 1/3 cup slivered almonds
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cherry flavoring optional
Instructions
Prepare the tray:
- Line a large baking sheet with wax paper. Set aside.
Melt the chocolate:
- In a microwave-safe glass bowl, combine the semisweet and white chocolate chips. Microwave on high for 45 seconds. Stir well, then microwave for an additional 45 seconds or until the chocolate is mostly melted. Stir until smooth and fully combined.
Mix ingredients:
- Immediately add the puffed rice cereal, dried cherries, slivered almonds, vanilla extract, and cherry flavoring (if using). Stir the mixture quickly and thoroughly to coat all ingredients evenly in the melted chocolate.
Shape the crisps:
- Using a tablespoon, drop rounded spoonfuls of the mixture onto the prepared baking sheet, spacing them slightly apart.
Chill:
- Transfer the baking sheet to the refrigerator. Chill for at least 1 hour, or until the crisps are firm and set.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
