Preheat the oven to 340 degrees F (170 degrees C). L:ine a baking sheet wi8th parchment paper or a silicone mat.
In a large bowl, combine the puffed rice cereal, puffed millet together. Stir in the honey and mix well to evenly coat the cereal. Stir in the sugar and cereal and stir again until evenly coated.
Layer the cereal on the baking sheet and bake for 8 minutes, turning halfway. Allow the cereal to cool completely on the baking sheet. Break the cereal into small chunks and place in a large bowl with the dried cranberries if using. Set aside.
Melt one cup of the chocolate in the microwave in 30 second intervals, stirring each time. Add the remaining chocolate to the melted chocolate and stir until melted. Pour the chocolate over the cereal and stir until evenly coated. Refrigerate for at least two hours to set.
Preheat the oven to 350 degrees F (175 degrees C) and line the baking sheet with more parchment paper.
Combine the nuts and chestnuts with the honey and sugar until evenly coated. Place on the baking sheet in a single layer and bake for about 14 - 16 minutes, turning the baking sheet halfway. Allow to cool completely.
Combine the chocolate-coated cereal, nuts, and mini meringue kisses together and store in an airtight container.
Notes
Cereal will remain fresh in an air tight container for about 3 weeks.
Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire