Wintery White Clusters Recipes

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.

Steps:

• In a large microwave-safe bowl, melt the white chocolate.
• Stir in the chips and pecans.
• Drop by tablespoonfuls onto waxed paper-lined baking sheets.
• Refrigerate until set.
• Store in an air-tight container.

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:

• 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.

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.