Ingredients
- 1 Bag Semi-Sweet Chocolate Chips 12 ounces
- 2 ⅓ Cups Salted or Unsalted Almonds
- Coarse Sea Salt
Instructions
- Line a baking sheet or another moveable flat surface with parchment paper. Add the chocolate chips to a medium mixing bowl and microwave for 2 minutes, pausing every 30 seconds to stir. Microwave until the mixture is smooth and creamy when stirred.
- Add the almonds to the mixing bowl and fold them in until they’re fully coated.
- Using a 1-inch cookie scoop, fill the scoop until perfectly full and place on the prepared sheet.
- Repeat until all the mixture has been used.
- Immediately sprinkle each cluster with a bit of sea salt.
- Place in the fridge for 20 minutes or until set. Enjoy!
Notes
Items Needed:
●Parchment Paper
●Large Baking Sheet or Flat Surface
●1-Inch Cookie Scoop
●Medium Mixing Bowl Tips:
●If you leave the clusters out of the fridge, they will definitely need a cooler room to harden. If not, they will remain tacky. I tend to use the freezer if I’m in a hurry.
●These will keep in an airtight container in a cool area for about a week. They will keep in the ridge for a month, in an airtight container. They will keep up to 2-3 months when stored in the same manner in the freezer.
●You can swap out the almonds for another favorite nut.
●Parchment Paper
●Large Baking Sheet or Flat Surface
●1-Inch Cookie Scoop
●Medium Mixing Bowl Tips:
●If you leave the clusters out of the fridge, they will definitely need a cooler room to harden. If not, they will remain tacky. I tend to use the freezer if I’m in a hurry.
●These will keep in an airtight container in a cool area for about a week. They will keep in the ridge for a month, in an airtight container. They will keep up to 2-3 months when stored in the same manner in the freezer.
●You can swap out the almonds for another favorite nut.