Nutty Noodle Clusters Recipes

NO-BAKE PEANUTTY CLUSTERS

Steps:

• In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute, stirring after 30 seconds, until softened; stir until smooth. (If not completely softened, continue microwaving 15 seconds at a time, stirring after each microwave time, until smooth.)
• Stir noodles and peanuts into chocolate until well coated. Drop by teaspoonfuls onto waxed paper. Refrigerate about 1 hour or until firm. Store covered in refrigerator.

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.)

CHINESE NOODLE NUT CLUSTERS

Steps:

• Line a baking sheet with wax paper, parchment paper, or aluminum foil. Set aside.
• Melt the chocolate chips and butter together in a metal bowl set over, but not touching, a pan of simmering water, or in a microwave-safe bowl in a microwave oven. Stir the mixture until it is smooth. In a large mixing bowl, toss the noodles and peanuts together. Pour the melted chocolate mixture over them. Working quickly before the chocolate hardens, use a rubber spatula to mix and coat the noodles and nuts with chocolate.
• Use 2 soup spoons (or teaspoons, depending on how large you want your clusters) to scoop up portions of the mixture. Set the clusters on the prepared sheet. Set the baking sheet in a cool place (not in the refrigerator) until the chocolate hardens.
• The clusters can be stored in an airtight container at room temperature for up to 1 month.

NUTTY CLUSTERS

Steps:

• Preheat oven to 400 degrees.
• Melt chocolate in top of double boiler over hot, not boiling water. Remove from heat. Cool.
• Cream butter and sugar in large bowl until smooth.
• Beat in egg, melted chocolate, buttermilk and vanilla.
• Stir in flour, soda and nuts.
• Drop dough onto cookie sheet. Bake at 400 deg. for 8-10 minutes.
• Remove from cookie sheet to a wire rack. Frost while still warm.
• Melt chocolate and butter in small saucepan over low heat, stirring until completely melted.
• Add powdered sugar and water, mixing until smooth.
• 3 1/2 -4 doz. cookies.