Chocolate Chex Marshmallow Clusters Recipes

CHOCOLATE-MARSHMALLOW CLUSTERS

Steps:

• Melt chocolate as directed on package; pour over marshmallows in large bowl. Toss until evenly coated.
• Drop rounded tablespoonfuls of marshmallow mixture into 24 mounds on baking sheet sprayed with cooking spray.
• Refrigerate 1 hour or until firm.

CRISPY CHOCOLATE-MARSHMALLOW TREATS

Steps:

• Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.
• In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. Let cool to room temperature; cut into 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.)

CHOCOLATE CHEX® MARSHMALLOW CLUSTERS

Steps:

• Heat oven to 350°F. Spray large roasting pan with cooking spray, or lightly grease with butter. In very large bowl, mix cereal and pretzels; set aside.
• In medium microwavable bowl, microwave marshmallow creme uncovered on High about 1 minute, stirring after 30 seconds, until creme is melted and can be stirred smooth. Stir; pour over cereal mixture, stirring until evenly coated. Spread in pan.
• Bake 8 to 10 minutes, stirring after 5 minutes, until coating just begins to turn very light golden brown. Remove from oven; stir in candies. Spread on waxed paper; cool about 15 minutes. Break into clusters. Store loosely covered.

CHOCOLATE CHEX® CARAMEL CRUNCH

Steps:

• Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
• In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
• In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

CHOCOLATE CLUSTERS

Steps:

• In a large bowl combine oats, coconut, chopped nuts, cocoa, and vanilla. In a saucepan combine butter, milk and sugar and bring to a boil for two minutes. Pour this hot liquid over mixture in large bowl and mix thoroughly. Drop by spoonful onto waxed paper. Let cool before wrapping.

WHITE CHOCOLATE CEREAL CLUSTERS

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.

CHOCOLATE CANDY CLUSTERS

Steps:

• In a microwave-safe bowl, melt white chocolate and chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in walnuts and pretzels. , Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container.

CHOCOLATE-DIPPED ALMOND-MARSHMALLOW CHEX™ BARS

Steps:

• Line 13x9-inch (3-quart) baking dish with cooking parchment paper; spray with cooking spray. Set aside.
• In 4-quart saucepan, melt butter over medium heat. Add marshmallows. Stir with wooden spoon or rubber spatula until melted. Add almond extract. Reduce heat to low; stir in cereal and almond paste until evenly coated. Pour into baking dish. Use greased rubber spatula or greased hands to press mixture firmly and evenly in dish. Refrigerate 20 minutes.
• Remove from baking dish. Use heart-shaped cookie cutter to cut into hearts. Scraps can be rerolled with greased rolling pin.
• Microwave chocolate in microwavable bowl uncovered on High in 30-second increments, stirring after each. Dip hearts halfway into chocolate; sprinkle with sprinkles, and place back on parchment paper. Place in freezer a few minutes until chocolate hardens.

CHOCOLATE MINT CHEX PARTY MIX

Steps:

• In large microwavable bowl, measure cereal. Set aside. Line cookie sheet with waxed paper.
• In medium microwavable bowl, microwave mint chips uncovered on Medium (50%) about 1 minute, stir. Microwave an additional 15 seconds at a time, until chocolate is mostly melted and can be stirred smooth. Pour over cereal, evenly coating pieces.
• Microwave uncovered on High 3 minutes, stirring every minute. Spread on waxed paper; cool 5 minutes. Stir in candies. Store tightly covered.

NO-BAKE CHOCOLATE CLUSTERS

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.