File under: You gotta try this! It's the simplest, nicest, chocolate treat ever!

Now, if you ask my kids what my favorite candy is, they'll tell y0u it's Junior Mints or maybe Mounds or Almond Joy. And I do love those, don’ get me wrong. But my favorite candy is Chunky. I’m just generally unwilling to pay $1 for a 1½" square of chocolate with raisins and nuts. Enter: Chocolate, Fruit, and Nut Clusters that arrived in my e-mailbox this week, as if from Santa, but really from Health.com Healthy Holiday Postcard ... Healthy Holiday?! This just got better! The sidebar on the recipe says it’s healthy because dark chocolate offers stress-busting (really?! no wonder I like it so much!) antioxidants, while cranberries may help fend off winter colds and fight stomach bugs.

The other thing I love about it is it’s a half-cup of everything. That, I can remember when I’m walking through the store with no idea where I left my shopping list (usually on the passenger seat of the car).

I tried it as written, but I’d like a little more dark chocolate and a little less sweet, so I might substitute darker bittersweet or more semisweet chocolate for the milk chocolate next time.

Chocolate, Fruit, and Nut Clusters

½ c (3 oz) semisweet chocolate chips or chopped baking bar, such as Ghirardelli
½ c (3 oz) milk chocolate chips or chopped milk chocolate bar
½ c dried cranberries
½ c coarsely chopped pecans, toasted

Place the semisweet chocolate and milk chocolate in a double boiler over simmering water; make sure the water is not actually touching the inner pan. Stir until chocolate is completely melted.

Stir in the cranberries and pecans. Immediately drop by level teaspoonfuls onto a wax paper-lined baking sheet. Refrigerate until chocolate is set, about 30 minutes. Clusters will keep in the refrigerator up to 5 days.