Easy Chocolate Peanut Butter Chow Mein Clusters No Bake Recipes

PEANUT BUTTER-CHOCOLATE CLUSTERS

Steps:

• Line a baking sheet with parchment paper. Combine the chocolate chips, peanut butter chips and shortening in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and add the cereal and peanuts. Stir with a rubber spatula until evenly coated.
• Spoon the cereal mixture into clusters (about 2 tablespoons each) onto the prepared baking sheet; sprinkle with nonpareils. Refrigerate until firm, about 30 minutes.

CHOCOLATE CHOW MEIN CLUSTERS

Steps:

• In a microwave, melt chocolate and butterscotch chips, stir until smooth. Stir in chow mein noodles and peanuts until well coated. , Drop by rounded tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 2 hours or until set.

CHOW CLUSTERS

Steps:

• In a heavy saucepan, combine chocolate and butterscotch chips. Melt, stirring constantly over low heat.
• Remove when melted and add chow mein noodles. Add cashews or peanuts. Mix quickly to coat Dip out tablespoons onto wax paper. Cool. (Can also melt chips in the microwave.)

EASY CHOCOLATE PEANUT BUTTER CHOW MEIN CLUSTERS (NO-BAKE)

Steps:

• In the microwave melt the chocolate and peanut butter chips, stir until smooth.
• Add in the chow mein noodles and peanuts; mix until coated.
• Drop by rounded tablespoonfuls onto a baking sheet that has been lined with waxed paper.
• Refrigerate until set (about 2-3 hours).
• **NOTE* these will easily pick up refrigerator odors if stored in the fridge so place in a tightly covered container.

PEANUT BUTTER CHOCOLATE CLUSTERS

Steps:

• Mix chocolate chips, butterscotch chips, butter and peanut butter in a large microwaveable bowl.
• Microwave on MEDIUM for 3 to 4 minutes or until completely melted and mixture is well blended, stirring after one minute.
• Add remaining ingredients, mix well.
• Drop tablespoonfuls of mixture in 1-inch mounds onto wax paper-covered baking sheets.
• Refrigerate 30 minutes or until firm.
• Store in airtight container in refrigerator.

CHOCOLATE PEANUT BUTTER NO-BAKE HAYSTACKS

Steps:

• 1. Measure noodles into large mixing bowl and set aside In 4 qt dish, microwave at 50% power melt chips & peanut butter [3-5] minutes
• 2. Stir and add to chow mein noodles. Drop onto wax paper and put in refrigerator for a fast set or you can leave on the counter until set.
• 3. For a yummy almond joy flavor you can substitute the peanut butter for almond butter and add 1/2 cup of shredded coconut. You can also use any flavor of chips instead of semi-sweet chips...Butterscotch, mint, white chocolate, peanut butter etc

LYNN' EASY CHOCOLATE & PEANUT BUTTER NO BAKE COOKIES

Steps:

• In large sauce pan on low to med melt butter add peanut butter ,sugar ,cocoa & vanilla stir until melted and bubbling some. Remove from heat & stir in oatmeal till you can form into balls ( I do this but running my hands under cold water and forming the balls with my hands but be careful it will be Hot! refergiate till hardened ( a couple of hrs).

NO-BAKE CHOCOLATE CLUSTERS

Steps:

• Line a baking sheet with parchment paper or a baking mat or with 40 mini-muffin liners.
• If you're using white chocolate, use 6 tablespoons/85 grams butter. For semisweet chocolate, use 8 tablespoons/113 grams butter. Put the butter in a small saucepan, top with the chocolate and cook over very low heat, stirring almost constantly, until smooth. (Alternatively, you can stir in a heatproof bowl set over simmering water or in a microwave-safe bowl in a microwave, stirring in 20-second increments.)
• Meanwhile, toss the cornflakes, cranberries and coconut, if using, in a large bowl. Pour over the melted chocolate and gently stir in with a flexible spatula. Some of the cereal will break - it's inevitable - but keep working until you've coated all of the flakes.
• Use a medium cookie scoop or two spoons to shape sweets either on the lined baking sheet or in the paper liners. Gently press the mixture into the scoop or a spoon, binding the elements, before releasing the scoop or scraping the mixture off the spoon with another spoon onto the sheet or into the liners. Finish with salt and sprinkles, if using.
• Refrigerate or freeze (my preference) for about 30 minutes, or until set, before serving. To keep, cover and refrigerate for up to a week or freeze for up to a month. These are good straight from the fridge or just a few minutes out of the freezer.

NO BAKE CRUNCHY PEANUT BUTTER CLUSTERS

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).