Add cereal to a large mixing bowl.
Pour honey and nut butter mixture over cereal in a large bowl and toss until all cereal is well-coated.
In a microwave-safe bowl, melt the chocolate chips by heating for 30 seconds at a time, mixing, then heating for 30 seconds again and mixing. Repeat until fully melted and smooth. Usually takes 2 rounds.
Grease a mini muffin tin (or regular size). Add dollops of melted chocolate on the bottom of each (just enough to cover the base of each). Shake the muffin to evenly distribute melted chocolate.
Distribute coated cereal into each vessel in small clusters (about a small spoonful).
Pour melted chocolate evenly over each cereal cluster and sprinkle with flakey sea salt.
Place the muffin tin in the freezer for an hour until the chocolate has hardened.
Remove gently from each vessel using a knife to scoop out from the bottom. Store in the fridge or freezer! Enjoy!
0 servings