Kandy Klusters Recipes

CRUNCHY CANDY CLUSTERS

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.

CHOCOLATE CANDY CLUSTERS

Steps:

• In a microwave-safe bowl, melt white chocolate and chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in walnuts and pretzels. , Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container.

TONY'S TIGER BITES

Steps:

• 1. In 4-quart microwave-safe bowl, melt marshmallows and margarine at HIGH 3 minutes, stirring after 1 1/2 minutes.2. Stir in peanut butter until mixture is smooth. Add KELLOGG'S FROSTED FLAKES cereal, stirring until well coated.3. Using a buttered spatula or waxed paper, press mixture into a 13 x 9 x 2-inch pan coated with cooking spray. Cut into 1 1/2 x 2-inch bars when cool.RANGE-TOP DIRECTIONS: Melt margarine in large saucepan over low heat. Add marshmallows, stirring until completely melted. Remove from heat. Follow steps 2 and 3 above.NOTE: Use fresh marshmallows for best results. Do not use diet, reduced fat or tub margarine. This recipe was tested in 700-watt microwave oven. Cooking times may vary depending on oven.

BUTTERY HONEY SMACKS CRISPS

Steps:

• 1. Stir together flour and salt. Set aside.2. Measure margarine, sugar and vanilla into mixing bowl, beat until light and fluffy. Add dry ingredients, mix until combined. Stir in 2 cups of the cereal.3. Press dough evenly into 15 1/2 x 10 1/2 x 1-inch baking pan. Sprinkle remaining 1 cup cereal evenly over top, pressing into dough.4. Bake at 350°F for 20 to 25 minutes or until lightly browned. While still warm, cut into squares. Cool completely.

EASY CHOCOLATE CLUSTERS

Steps:

• In a 3-qt. slow cooker, combine the candy coating, chocolate chips and German chocolate. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 1 hour longer or until melted, stirring every 15 minutes. , Stir in peanuts. Drop by teaspoonfuls onto waxed paper. Let stand until set. Store at room temperature.

PEANUT CLUSTERS

Steps:

• Combine chocolate chips and peanut butter chips in top of double boiler. Stir frequently over low to medium heat until melted; add peanuts and stir.
• Drop by teaspoon full on wax paper. Allow to cool.

KANDY KLUSTERS

Steps:

• 1. In medium-sized saucepan, combine sugar and corn syrup. Bring to boiling point and cook, stirring constantly, until sugar is completely dissolved. Remove from heat. Stir in peanut butter and vanilla.2. Add KELLOGG'S SPECIAL K cereal, stirring until well-coated. Quickly drop by teaspoonfuls onto waxed paper or buttered baking sheets. Let stand in cool place to harden.

PEANUT BUTTER CLUSTERS

Steps:

• 1. Melt butterscotch morsels and peanut butter together in medium-size saucepan over very low heat, stirring constantly until smooth. Remove from heat. Add KELLOGG'S PRODUCT 19 cereal. Stir until well coated.2. Drop by level measuring-tablespoon onto buttered baking sheet. Chill until firm.MICROWAVE DIRECTIONS:1. Microwave butterscotch chips and peanut butter together in 4-cup glass measuring cup on HIGH for 2 minutes. Stir until smooth. Add KELLOGG'S PRODUCT 19 cereal. Stir until well coated.2. Drop by level measuring-tablespoon onto buttered baking sheet. Chill until firm.

CRISPIX MIX RANCH WITH CHEEZ-IT ORIGINAL SNACK CRACKERS

Steps:

• In 2-gallon zipper-type storage bag, combine KELLOGG'S CRISPIX cereal, SUNSHINE CHEEZ-IT crackers and pretzels. Pour oil over mixture. Close bag and gently toss until evenly coated. Add ranch dressing mix and close bag. Gently toss until evenly coated. Store in airtight container.