PEANUT BUTTER-CHOCOLATE CLUSTERS
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield About 30 clusters
Number Of Ingredients 6
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.
WHITE CHOCOLATE-RASPBERRY CLUSTERS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Yield Makes 28
Number Of Ingredients 3
Steps:
- Melt white chocolate in microwave, 1 minute, 30 seconds. Stir until smooth. Stir in rice cereal and raspberries. Drop mixture onto parchment-lined baking sheets in 1 1/4-inch mounds. Sprinkle with more raspberries. Chill until set, about 30 minutes or up to 5 days.
WHITE CHOCOLATE CEREAL CLUSTERS
So great it's hard not to eat the whole thing!
Provided by Roz Wenrich
Categories Other Snacks
Number Of Ingredients 5
Steps:
- 1. Line 3 large baking sheets with waxed paper. Pour ingredients minus chocolate into large bowl and mix them up.
- 2. Heat a medium saucepan of water to simmering. Place chocolate in a glass or metal bowl and place over water. Heat, stirring until melted, about 3 minutes. Cool slightly.
- 3. Pour chocolate mixture over cereal, stir until all dry pieces are coated. Working QUICKLY, drop by heaping spoonfuls onto prepared sheets. Let stand at room temp until dry to the touch, about half an hour.
CHOCOLATE PRETZEL CLUSTERS
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 10 to 12 clusters
Number Of Ingredients 0
Steps:
- Melt 12 ounces finely chopped semisweet chocolate in a heatproof bowl set over a saucepan of simmering water, stirring (do not let the bowl touch the water). Remove the bowl from the pan and let the chocolate cool slightly, then toss with 3 cups lightly crushed mini pretzel twists and 1 cup rice cereal squares (such as Chex). With an oiled spoon, scoop heaping tablespoonfuls onto a parchment-lined baking sheet. Refrigerate until set, at least 30 minutes.
WHITE CHOCOLATE CEREAL CLUSTERS
Just three ingredients and 3 minutes in the microwave are all it takes to make the season bright with this sweet treat.
Provided by Taste of Home
Categories Snacks
Time 10m
Yield About 6 cups.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 304 calories, Fat 18g fat (7g saturated fat), Cholesterol 6mg cholesterol, Sodium 205mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
WHITE CHOCOLATE CRISPY CHRISTMAS CLUSTERS
This is one of my personal favorites at Christmas. These are just plain old crazy good. =) A recipe that my mom made every year for the holidays. Enjoy!
Provided by Family Favorites
Categories Chocolate
Time 20m
Number Of Ingredients 5
Steps:
- 1. Place all dry ingredients into a large bowl.
- 2. Melt white chocolate almond bark in the top of a double boiler. Take off of heat as soon as the last chunk melts to avoid scorching.
- 3. Carefully, pour melted almond bark over cereal/nut mixture. Drop by spoonful onto parchment paper or aluminum foil. Allow to cool completely.
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.
CEREAL CLUSTERS
"The recipe for this sweet and salty snack is so simple, children of almost any age can help in some way, it not prepare it themselves," assures Peggy Jo Thompson of Lebanon, Tennessee. "There is not much mess to clean up afterward, so kids can enjoy the munchable treat soon after it's prepared."
Provided by Taste of Home
Categories Snacks
Time 25m
Yield about 1-1/2 pounds.
Number Of Ingredients 5
Steps:
- In a saucepan over medium-low heat, melt candy coating; stir until smooth. In a large bowl, combine the remaining ingredients. Pour coating over cereal mixture; stir to coat. , Spread onto a waxed paper-lined baking sheet. Chill until firm. Break into pieces. Store in the airtight container.
Nutrition Facts :
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