Butterscotch White Chocolate Coconut Muesli Clusters Recipes

Steps:

• In a large bowl, combine the cereal and peanuts. In a microwave-safe bowl, melt chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Pour over cereal mixture; stir until well coated. Spread onto a waxed paper-lined baking sheet. Let stand until chocolate is set. Break into small pieces.

Steps:

• Line 4 miniature muffin pans with candy cups; set them aside. (Or you can skip the paper candy cups and just drop these by the spoonful onto wax paper lined cookie sheets.).
• Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets.
• Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
• Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips in the microwave according to the package directions.
• Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups (or directly onto lined cookie sheets). Chill until set, about 45 minutes.
• If desired, melt additional chocolate according to the package directions.
• Pour the contents into a zipper bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters.
• Chill until drizzle is set, about 15 minutes.
• Store in an airtight container in the refrigerator.

Steps:

• Place baking chips in freezer to chill. In large bowl, mix cereal, peanuts, pretzels and marshmallows. Set aside.
• In large microwavable bowl, microwave candy coating uncovered in high 1 minute 30 seconds. Stir, breaking up large chunks. Microwave about 30 seconds longer or until coating can be stirred smooth.
• Gently and quickly stir cereal mixture into coating with rubber spatula, stirring gently until evenly coated. Stir in chilled baking chips. Spread on waxed paper until cooled. Break into chunks. Store in airtight container in refrigerator.

Steps:

• Prepare two baking sheets by lining them with wax paper.
• Melt the bags of chips in a saucepan over medium heat, adding the Spanish peanuts once the mixture has melted.
• Stir the peanuts and coat completely.
• Drop by teaspoonfuls onto the wax paper.
• Refrigerate until solid, at least two hours.

Steps:

• COVER baking sheets with waxed paper; set aside. Place chocolate in medium microwaveable bowl. Microwave on MEDIUM (50%) 2 min., stirring after each minute Cool slightly.
• ADD remaining ingredients; toss to coat. Drop tablespoonfuls of the marshmallow mixture into 16 clusters on prepared baking sheets.
• REFRIGERATE 1 hour or until set. Serve in miniature muffin cup liners.

Steps:

• In a saucepan over low heat melt the chips with the milk.
• Remove from heat .
• In large mixing bowl, combine the noodles with the butterscotch mixture, mix until coated.
• Drop by tablespoonfuls onto wax paper lined cookie sheets.
• Chill for at least 2 hours or until firm.

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.