# What You Need:
→ Chocolate
01 - 7 oz dark chocolate (60–70% cocoa), chopped
02 - 1.75 oz milk chocolate, chopped
→ Nuts & Seeds
03 - 3.5 oz whole almonds, toasted
04 - 2.6 oz pecan halves, toasted
→ Crunch
05 - 2.1 oz cornflake cereal (gluten-free if needed)
→ Decoration
06 - 1 tbsp powdered sugar (optional, for dusting)
# Steps:
01 - Line a baking sheet with parchment paper.
02 - Combine dark and milk chocolate in a heatproof bowl over simmering water or microwave in 20-second bursts, stirring until smooth.
03 - Fold toasted almonds, pecan halves, and cornflakes into the melted chocolate until fully coated.
04 - Use two spoons to portion 12 oval-shaped clusters onto the baking sheet, molding each to resemble pinecones.
05 - Press extra nut halves onto the clusters to mimic pinecone scales.
06 - Refrigerate for 20 to 30 minutes until firm.
07 - Dust clusters lightly with powdered sugar before serving.
