Ingredients

• One 12-ounce bag semisweet chocolate chips, such as Ghirardelli
• One 5-ounce can crispy chow mein noodles (about 2 1/2 cups)
• 3/4 cup salted and roasted almonds, coarsely chopped
• 1/2 cup finely chopped dried mango
• 1/8 teaspoon cayenne pepper, optional

Instructions

1. Watch how to make this recipe.
2. Line a baking sheet with parchment or wax paper.
3. Place the chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth, about 4 minutes.
4. Combine the noodles, almonds, mango, cayenne pepper if using and melted chocolate in a large bowl. Stir until all the ingredients are coated with chocolate. Scoop the mixture onto the prepared baking sheet using a 1/4-cup ice cream scoop and allow the cookies to harden at room temperature, about 2 hours. Store the cookies in an airtight container at room temperature.
5. Cook's Note: Use scissors to cut the dried mango into pieces.