CRUNCHY PEANUT CLUSTERS
Here's an ideal candy recipe for beginner cooks and an easy favorite of well-seasoned cooks. No candy thermometer is needed.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 78
Number Of Ingredients 6
Steps:
- In 4-quart saucepan, melt candy coating over medium heat, stirring frequently. Stir in peanut butter until mixture is smooth. Add remaining ingredients, stirring until completely coated.
- Drop mixture by heaping teaspoonfuls onto waxed paper or cookie sheet; sprinkle with colored sugar. Let stand until firm, about 1 hour. Store in airtight container at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 60 mg, Sugar 7 g, TransFat 0 g
CRUNCHY CANDY CLUSTERS
These cereal and marshmallow clusters are so simple that I make them for the holidays each year, as my family looks forward to them. -Faye O'Bryan, Owensboro, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 6-1/2 dozen.
Number Of Ingredients 6
Steps:
- Place candy coating in a 5-qt. slow cooker. Cover and cook on high for 1 hour. Add peanut butter. Stir in extract if desired. , In a large bowl, combine the cereals and marshmallows. Add the peanut butter mixture and stir until the cereal mixture is well coated. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store at room temperature.
Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
NO BAKE CRUNCHY PEANUT BUTTER CLUSTERS
No baking required for these Crunchy Peanut Butter Clusters! An easy-to-make snack that uses ingredients you have in your pantry: peanut butter, while chocolate, Rice Krispies cereal, peanuts, and marshmallows.
Categories Dessert
Yield 24
Number Of Ingredients 6
Steps:
- Grab a large cookie sheet and cover in wax paper or parchment paper. Set aside.
- In a large bowl, gently mix together cereal, peanuts, and marshmallows. Set aside.
- In a separate bowl, add peanut butter and almond bark (make sure that almond bark is broken up into smaller chunks).
- Place peanut butter and almond bark in microwave for 90 seconds. Stir, then place back in microwave for 30 seconds. Continue to cook and stir peanut butter and almond bark mixture at 15 second intervals until smooth and completely melted.
- Pour peanut butter mixture over cereal mixture in the large bowl.
- Using a large wooden spoon, gently mix together until all cereal, peanuts, and marshmallows are completely coated in melted peanut butter mixture.
- Using a tablespoon or small cookie scoop, scoop large spoonfuls onto the prepared cookie sheet. If desired, top with sprinkles.
- Let sit at room temperature for 2 hours to set up completely (or place in the fridge for about 30 minutes to set up faster).
Nutrition Facts : Servingsize 1 serving, Calories 6497 kcal, Fat 407 g, SaturatedFat 166 g, Cholesterol 1 mg, Sodium 1567 mg, Carbohydrate 642 g, Sugar 449 g, Protein 135 mg
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