Snack Dinner Crunch, Munch & Bunch Trio

• While kale bakes, in a medium bowl, combine almonds, cashews, pepitas, hot honey, half the plain honey, and a pinch of salt; stir to evenly coat. • Line a second baking sheet with parchment paper. Spread nut mixture out in a single layer across prepared sheet. • Roast on middle rack until nuts are toasted and browned, 15-20 minutes. (For 4 servings, wait until kale chips are finished baking before roasting nut mixture.) • Let cool at least 10 minutes, then break into smaller, bite-size pieces. TIP: Letting the mixture cool will give it time to harden and make it easier to break up!

• In a large microwave-safe bowl, combine peanut butter, chocolate chips, and remaining plain honey. Cover with plastic wrap and microwave until chocolate has melted, 30-45 seconds. Carefully remove plastic wrap and whisk until smooth. • Stir in oats and a pinch of salt. Transfer to refrigerator and let chill for 5-10 minutes. TIP: Don’t chill oat mixture for more than 10 minutes or it will become too hard to roll! • Place sesame seeds in a small bowl and reserve for next step.

• Once oat mixture is cool enough to handle, roll into 10-12 1-inch balls (20-24 balls for 4 servings). (TIP: Coat your hands with nonstick cooking spray to prevent sticking!) Working one at a time, press tops of oat balls into sesame seeds.

• Once kale has baked 15-20 minutes, remove from oven. Carefully grate Parmesan cheese over kale. Return to oven and bake until cheese melts, 3-5 minutes more.