Creamy milk chocolate coats bits of crunchy granola, salted nuts, and tangy bits of dried fruit. These perfect holiday chocolates take only 10 minutes to make, and you can customize them however you like!
111.5-ounce bag milk chocolate chips or baking pieces (I prefer Ghirardelli brand)
Line a mini muffin tin with mini (1 1/4-inch) cupcake/candy liners, or set them on a baking sheet or other rigid surface. Set aside.
Fill a medium saucepan with about an inch of water and put over high heat. Bring to a boil. Reduce to a simmer and set a double boiler or metal bowl on top of the pan. Pour the chocolate chips in the bowl and stir constantly just until melted. Remove from heat.
Pour two cups of granola into the chocolate and stir until coated.
Using two spoons or a cookie scoop, scoop melted chocolate and granola mixture by the tablespoonful into liners. Sprinkle with granola (I try to include a nut and a piece of fruit on top of each one to help people know what to expect when they bite into one).
Let sit at room temperature for about 2 hours, or until hard.
Clusters keep at room temperature in an airtight container for up to 5 days.