(Photo Credit: Deb Lindsey for The Washington Post)
1/3 cup freeze-dried strawberries (dry section of supermarket)
3 large shredded wheat cereal biscuits (about 2 1/2 ounces)
6 ounces dark chocolate (60 to 70 percent cocoa solids), chopped
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.
Makes 8 servings (2 haystacks per serving)
Per serving: Calories 80, Fat 4g (Sat Fat 2 g); Cholesterol 0 mg; Sodium 0 mg; Carbohydrates 9g; Fiber 1g; Sugar 4g, Protein 1g