Crispy Chocolate Clusters Recipes

WHITE CHOCOLATE CRISPY CHRISTMAS CLUSTERS

Steps:

• 1. Place all dry ingredients into a large bowl.
• 2. Melt white chocolate almond bark in the top of a double boiler. Take off of heat as soon as the last chunk melts to avoid scorching.
• 3. Carefully, pour melted almond bark over cereal/nut mixture. Drop by spoonful onto parchment paper or aluminum foil. Allow to cool completely.

CRISPY CHOCOLATE CLUSTERS

Steps:

• Crush peanuts into small pieces; set aside.
• Cover baking sheet with waxed paper. Melt chocolate in large microwaveable bowl as directed on package, following microwave directions. Add corn flakes, cranberries and peanuts; stir gently until evenly coated with chocolate.
• Use large spoon to drop cereal mixture into 24 clusters on prepared baking sheet.
• Top each with marshmallow. Refrigerate 1 hour or until firm.

CHOCOLATE CRISPY RICE CLUSTERS

Steps:

• Line a mini-muffin pan with mini-muffin paper cups. Fill each cup about halfway with Rice Krispies. No real measurement required here.
• Carefully melt the chocolate chips (can also use bar chocolate for baking, candy melts would also work but already have a lot of added flavor thus taking away from the vanilla-cinnamon combo) either on stovetop or in the microwave. If microwaving, be VERY careful because culinary chocolate can burn if nuked too hard!
• When it's a nice stirring consistency, stir in the vanilla and cinnamon.
• While the chocolate is still hot, spoon over the Rice Krispies, coating them well.
• Gently re-microwave if mixture begins to stiffen.
• Freeze the pan for at least 2 hours prior to eating.

RICE KRISPIES CLUSTERS

Steps:

• Melt peanut butter, chocolate, and butterscotch chips in microwave or on medium low heat on the stove.
• Pour over the cereal.
• Mix well and drop by spoonfuls onto a greased cookie sheet, or press evenly into a 9x9" pan.
• Refrigerate until firm.
• If pressed in a pan, cut into bars.

CHOCOLATE CLUSTERS

Steps:

• In sauce pan, over low heat, melt chocolate chips and butterscotch chips.
• Remove from heat and immediately add peanuts and chow mein noodles. Mix until well coated.
• Drop on to a wax paper lined cookie sheet until set and chilled. Enjoy!!

4 INGREDIENT GLUTEN-FREE WHITE CHOCOLATE RICE PUFFS CLUSTERS

Steps:

• Preheat oven to 350F. On a double boiler, melt 4 cups white chocolate chips. Toast 2 ½ cups silvered almonds for 3-5 minutes in the oven. Add the crispy rice cereal, 2 cups sunflower seeds and 2 ½ cups toasted slivered almonds to a large bowl. Combine. When the white chocolate has melted, pour it into the large bowl with all the ingredients. Mix it fast and well together. Prepare parchment paper on a cutting board or baking sheet. With an ice cream spoon, scoop one spoon-full onto the parchment paper as if scooping cookies. The clusters do not need to be perfect circles. Leave out on the counter or transfer to the fridge for the clusters to cool. Optional step: melt ⅓ cup chocolate chips and drizzle over the clusters for nice presentation. NOTES Tip: if you need to serve these really fast, stick the tray into the fridge for faster cooling!