CHOCOLATE COCONUT CRISPY CANDY
A chocolate and coconut lover's delight! An easy and quick candy to prepare for a holiday event or if you're just craving something good! Makes a good presentation on a Christmas treat tray.
Provided by Seasoned Cook
Categories Candy
Time 25m
Yield 36 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate morsels in microwave or in a large bowl over boiling water on stovetop.
- Stir in coconut and Rice Krispies. Drop by teaspoonfuls onto wax paper and allow to set up and harden. Yield depends on how large each candy piece is made.
- Enjoy!
Nutrition Facts : Calories 69.5, Fat 3.7, SaturatedFat 2.6, Cholesterol 2.2, Sodium 23, Carbohydrate 8.2, Fiber 0.5, Sugar 6.1, Protein 0.9
CRISPY CLUSTERS
Corn flakes and walnuts add crunch to these coconut clusters coated with melted marshmallows. They're an easy, no-bake treat kids can help make.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes about 3-1/2 dozen clusters or 21 servings, 2 clusters each.
Number Of Ingredients 5
Steps:
- Mix corn flakes, coconut and walnuts in large bowl.
- Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended. Pour over corn flake mixture; toss to coat.
- Drop rounded tablespoonfuls of the corn flake mixture onto wax paper-covered baking sheet or tray. Cool completely.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
COCONUT-CARAMEL-CHOCOLATE CRISPY TREATS
These are gluten-free and nut-free treats. They are super sweet! Flavors include coconut, caramel, and chocolate.
Provided by JennyJen2009
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 1h50m
Yield 70
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Line 2 jelly roll pans with parchment paper; butter the parchment paper. Spread coconut on a baking sheet.
- Bake coconut in the preheated oven until toasted and lightly browned, 10 to 15 minutes. Remove and let cool. Leave the oven on.
- Combine caramels, 10 ounces of condensed milk, and 1/4 cup butter in a microwave-safe bowl. Microwave, stopping and stirring occasionally, until caramels are melted, 1 to 2 minutes.
- Combine marshmallows and remaining 1/2 cup butter in a microwave-safe bowl. Cover and heat on high power for 30 seconds; stir. Repeat until completely blended. Add remaining sweetened condensed milk. Stir in cereal and toasted coconut. Press evenly into the prepared pans. Pour caramel mixture over cereal and smooth out. Sprinkle salt on top; add chocolate chips.
- Bake in the preheated oven until chocolate chips are melted, 1 to 2 minutes. Spread chocolate evenly. Allow to cool for 5 minutes, then roll up each, starting on the long side.
- Refrigerate until caramel has set, at least 1 hour. Slice into individual pieces, then cut in half again.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 22.4 g, Cholesterol 7.4 mg, Fat 6.9 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 4.5 g, Sodium 60.8 mg, Sugar 16.6 g
COCONUT CLUSTERS
These small clusters bake up nicely for a sweet treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 15 two-inch patties
Number Of Ingredients 3
Steps:
- Lightly oil an 11-by-17-inch baking sheet, and set aside. Combine sugar and 1/2 cup water in a medium saucepan set over medium-high heat. Cook until golden brown in color, about 11 minutes, swirling the pan occasionally. Remove pan from heat.
- Add the coconut, and gently fold in to caramel, using a wooden spoon.
- Working quickly and carefully, tilt the pan slightly; using a fork, transfer about 2 tablespoons coconut mixture to a baking sheet. Repeat, making about 14 more clusters. Let clusters cool completely, and store in an airtight container up to 2 days.
CHOCOLATE COCONUT CLUSTERS
Number Of Ingredients 4
Steps:
- 1. In 3-quart saucepan, combine milk chocolate morsels and shortening. Stir over very low heat until morsels melt and mixture is smooth. Remove from heat.2. Stir in KELLOGG'S RICE KRISPIES cereal and coconut. Mix until evenly coated. Portion into 24 paper baking cups for cupcakes.3. Chill 30 minutes or until set. Store in airtight container in refrigerator.
Nutrition Facts : Nutritional Facts Serves
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.
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 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.
COCONUT KRISPY CHOCOLATE CLUSTERS
These candies are super easy and delicious--coconut and Rice Krispies coated with milk chocolate and just enough salt to accent the flavors.
Provided by MarthaStewartWanabe
Categories Candy
Time 1h5m
Yield 24 Clusters, 24 serving(s)
Number Of Ingredients 4
Steps:
- In a medium-large sized microwave-safe mixing bowl, microwave chocolate chips for 30 seconds. Stir and repeat microwaving at 30-second intervals until chocolate is melted and smooth (about 2-3 more times).
- Add Rice Krispies, coconut and salt to chocolate and gently stir and fold until thoroughly combined.
- Onto a large cookie sheet lined with waxed paper, spoon mixture by rounded teaspoonfuls.
- Allow to set at room temperature for 1 hour or until solid. I prefer refrigerating for about 30 minutes for faster, easier setting.
Nutrition Facts : Calories 90.9, Fat 5.6, SaturatedFat 3.7, Sodium 69, Carbohydrate 11.8, Fiber 1, Sugar 9.4, Protein 0.8
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