Crunchy Honey Nut Clusters with Chocolate Drizzle

Yield: 16–20 Small Squares (8X8 Pan)

• 2 cups gluten-free corn flakes + crushed gluten-free crackers (keep cracker pieces chunky, not powdery)
• 1 ½ cups mixed nuts (crushed peanuts, cashews, and whole pistachios)
• ½ cup honey
• ¼ cup butter (or coconut oil)
• ¼ cup brown coconut sugar
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 2–3 oz chocolate (high cacao, minimal ingredients)
• ½ teaspoon coconut oil

1. Line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
2. In a dry pan over medium heat, toast the nuts and corn flakes for 3–5 minutes until fragrant. Set aside.
3. In a small saucepan, combine honey, butter, and coconut sugar.
   Bring to a gentle boil over medium heat and cook for about 2 minutes, stirring constantly, until slightly thickened and frothy.
4. Remove from heat and stir in vanilla extract and sea salt.
   Immediately pour over the dry ingredients and mix quickly until evenly coated.
5. Transfer mixture to prepared pan.
   Place parchment on top and press down firmly using your hands or the bottom of a glass to compact tightly.
6. Refrigerate for 1–2 hours, until fully set and firm.
7. Melt chocolate with ½ teaspoon coconut oil until smooth.
8. Drizzle over the cold, set base using a spoon in a zig zag motion.
9. Return to refrigerator for 10–15 minutes, until chocolate is firm and matte.
10. Lift from pan using parchment overhang.
    Use a sharp, non-serrated knife and press straight down for clean cuts.