1 cup dark chocolate chips (50% cacao Dark Chocolate Hershey's Chipits)
1/2 cup milk chocolate chips
5 oz or 2 1/2 cups chow main noodles (the dried, crunchy kind found in the Asian food section)
3/4 cup coarsely chopped roasted, salted almonds
1/2 cup dried cranberries
heaping 1/8 tsp cayenne pepper
sea salt
Instructions
Line two baking sheets with silpat liner or parchment paper. Measure out all ingredients in advance. Pour chocolate chips into a large saucepan and heat gently over low heat, being careful not to simmer or boil or allow moisture to get into your chocolate. Stir continuously while melting the chocolate. Then fold in all remaining ingredients. Using two tablespoons, scoop and mound on the prepared baking sheet. Pinch a little sea salt and sprinkle over the top of each cookie. Refrigerate or leave at room temperature until chocolate has set. Store in an airtight container or keep refrigerated.
Notes
You can use any type of chocolate for these. Other substitutions for dried fruit might be any combination of craisins, apricots, raisins, mango, etc.
Adapted from Giada De Laurentiis
Recipe by Just a Smidgen at https://justasmidgen.com/2013/09/02/salted-chocolate-haystack-cookies/