1 (12 oz.) pkg. semi-sweet chocolate pieces, 2 c.
1 1/2 tsp. vanilla
2 c. seedless raisins or chopped almonds or finely chopped peanuts

Line 2 large cookie sheets with wax paper; set aside. In double boiler over hot, not boiling, water melt chocolate with vanilla, stirring occasionally, until smooth. Remove from heat. Add raisins or nuts; stir to coat evenly. Drop by teaspoonfuls onto cookie sheets. Let clusters cool completely. Makes 36. About 75 calories each with raisins, 95 with almond, 90 with peanuts.

To store, place clusters in containers with waxed paper between each layer. Can be frozen up to 1 month.