Thank you to Peppercorn in downtown Traverse City for creating and sharing this recipe! Benjamin Twiggs products can be purchased there, as well as in our store and website.
3 cups cornflakes
1 ¾ cups bittersweet chocolate chips (I used Ghirardelli)
In a large bowl, break cornflakes into small pieces with your fingers. Add cherries & toss together.
Place ¾ cup chocolate in a medium heatproof bowl set over a pot of simmering water. Stir until chocolate melts. Remove from heat & add remaining chocolate, stirring until melted. Stir in peanut butter. Pour over cornflake mixture & stir until mixture is completely coated.
Drop by teaspoons onto parchment paper & let set in a cool, dry place, 1 hour. (Store in an airtight container, up to 1 week.)