CHOCOLATE HAYSTACKS WITH CRUSHED STRAWBERRIES

8 servings (makes 16 pieces)

Make Ahead: The stacks need to be refrigerated for about 20 minutes, to set up. Freeze-dried strawberries are typically located in the dry-goods section of a grocery store produce department. From nutritionist and cookbook author Ellie Krieger.

Ingredients

1/3 cup freeze-dried strawberries (see headnote) 3 large shredded wheat cereal biscuits (about 2-1/2 ounces) 6 ounces dark chocolate (60 to 70 percent cocoa solids), chopped

Steps

Place the freeze-dried strawberries in a resealable plastic bag and use a mallet or rolling pin to crush them until they are mostly pulverized with some small pieces remaining.

Line a baking sheet with wax paper. Use your hands to crush the shredded wheat into threadlike pieces over a medium bowl.

Place the chocolate in a heatproof bowl set over a pan filled with a few inches of barely bubbling water (medium heat). Make sure the bottom of the bowl does not touch the water. Melt the chocolate, stirring frequently, for about 1 minute, then remove the bowl from the pan. Add the crushed shredded wheat to the chocolate and stir until well coated.

Use your fingers and/or a large spoon to transfer 16 tablespoon-size stacks of the cereal-chocolate mixture onto the wax paper. Sprinkle some of the crushed strawberries on top of each stack. Refrigerate for about 20 minutes, or until set.

Store and serve at room temperature.