Makes 8-12 clusters
½ cup chocolate chips (semi-sweet or dark)
¼ peanut, almond or sunflower seed butter
1 ½ cup Southern Roots Granola of Choice (I like to use the Louisiana Pecan Praline or Alabama Peanut Butter)
1. Place the chocolate chips in a medium microwave-safe bowl. Heat on HIGH for 30 seconds. Whisk. Heat on HIGH for 30 seconds more. Whisk very well. If needed, heat on HIGH another 15 to 30 seconds, until just melted, and whisk. Do not overheat - the chocolate should be nice and smooth.
2. Stir in the peanut, nut or seed butter until well combined. Gently stir in the granola until every piece is well coated.
3. Press the mixture into molds or drop into clumps onto parchment paper. I use silicone muffin cups, so they just pop right out without any prep.
4. Chill the chocolate granola clusters in the refrigerator for 30 minutes or or the freezer for 15 minutes. Remove from the molds and try not to eat them all in one sitting. I prefer to store any leftovers in the freezer for maximum crunch, but they do stay firm at room temperature.