CRUNCHY CHOCOLATE CLUSTERS
This easy candy has a south-of-the-border flavor with cinnamon, chocolate and coffee. Sweet, salty and crunchy, it's a great no-bake treat. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3/4 pound (12 pieces)
Number Of Ingredients 8
Steps:
- Place pretzels, raisins and pine nuts in a bowl. In a microwave, melt chocolate chips; stir until smooth. Stir in coffee granules, cinnamon and sour cream. To rewarm, microwave in additional 5- to 10-second intervals. Add to pretzel mixture; toss until combined., Drop mixture by heaping tablespoonfuls onto a waxed paper-lined baking sheet. Sprinkle with salt., Refrigerate until set, about 10 minutes. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 139 calories, Fat 8g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 86mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
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 CHOCOLATE CLUSTERS
These little cookies are a bunch of good things all at once: crunchy and chewy, sweet and salty, craggy and never neat, or ever the same, which is just as they should be. The must-have ingredients are melted chocolate, either dark or white (or both), and cornflakes. The coconut is optional, and the cranberries are up for grabs - you can swap them for raisins or small bits of other dried fruit. Since these require nothing but melting and stirring, and because the ingredients are so basic, these can be a spur-of-the-moment cookie, a boon when there's often not enough time.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 20m
Yield 40 cookies
Number Of Ingredients 7
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.
CRUNCHY NUT CLUSTERS
Customizing these candies is a snap. Just choose the nuts -- either macadamias or pecans -- then blend them with toasted coconut and the chocolate of your choice.
Provided by LMillerRN
Categories Candy
Time 2h30m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- Line 4 miniature muffin pans with candy cups; set them aside. 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 -- white or semisweet -- 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. Chill until set, about 45 minutes.
- Melt the remaining chocolate according to the package directions. Pour the contents into a ziplock bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters. Chill until the glaze is set, about 15 minutes. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 1388.6, Fat 103.7, SaturatedFat 48.1, Cholesterol 17.9, Sodium 277.2, Carbohydrate 112.6, Fiber 8, Sugar 104.3, Protein 14.3
CRUNCHY CANDY CLUSTERS
From TOH Quick Cooking, March/April 2003 issue, credited to Faye O'Brien. These are very yummy for the holidays. I've seen many similar recipes, but this one hits it just right for us. Recipe calls for melting candy coating in the crockpot but I microwave instead.
Provided by LonghornMama
Categories Candy
Time 1h5m
Yield 78 serving(s)
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.
- Stir in the peanut butter mixture until well coated.
- Drop by tablespoonfuls onto waxed paper.
- Let stand until set.
- Store at room temperature.
Nutrition Facts : Calories 111.5, Fat 6.3, SaturatedFat 2.8, Cholesterol 1.6, Sodium 59.9, Carbohydrate 12.6, Fiber 0.4, Sugar 9.6, Protein 2.1
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
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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