Chocolate Clusters Recipes
EASY CHOCOLATE CLUSTERS
You can use this simple recipe to make a big batch of chocolate candy without a lot of fuss. I've sent these clusters to my husband's office a number of times...and passed the recipe along as well. -Doris Reynolds, Munds Park, Arizona
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 3-1/2 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 521 calories, Fat 35g fat (17g saturated fat), Cholesterol 0 cholesterol, Sodium 265mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 4g fiber), Protein 9g protein.
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.
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.
DARK CHOCOLATE NUT CLUSTERS
Combine crunchy almonds and sweet dark chocolate for a delicious dessert that's actually healthy to eat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 32
Number Of Ingredients 2
Steps:
- Line a baking sheet with a nonstick baking mat. Place a teaspoon melted chocolate on baking mat; top with a small handful of almonds. Drizzle almonds with 1 tablespoon melted chocolate. Repeat process with remaining almonds and chocolate. Transfer to refrigerator and chill until firm.
PEANUT CLUSTERS
These chocolate peanut clusters are very easy to make.
Provided by Donna Farrand
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 20m
Yield 36
Number Of Ingredients 3
Steps:
- Combine chocolate chips and peanut butter chips in top of double boiler. Stir frequently over low to medium heat until melted; add peanuts and stir.
- Drop by teaspoon full on wax paper. Allow to cool.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 11.8 g, Fat 9.8 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 4.9 g, Sodium 23.9 mg, Sugar 9 g
CHOCOLATE CANDY CLUSTERS
I give these as gifts and bring them to parties-they're always a hit! Try using peanuts in place of walnuts. You'll love their sweet-salty taste! -Taylor Carroll, Parkesburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 132 calories, Fat 9g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 41mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
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