Creepy Clusters Recipes

CRUNCHY CHOCOLATE CLUSTERS

Steps:

• Place pretzels, raisins and pine nuts in a bowl. In a microwave, melt chocolate chips; stir until smooth. Stir in coffee granules, cinnamon and sour cream. To rewarm, microwave in additional 5- to 10-second intervals. Add to pretzel mixture; toss until combined., Drop mixture by heaping tablespoonfuls onto a waxed paper-lined baking sheet. Sprinkle with salt., Refrigerate until set, about 10 minutes. Store in an airtight container in the refrigerator.

PEANUT CLUSTERS

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.

CRANBERRY CLUSTERS

Steps:

• Combine the sugar and 1/2 cup of water in a saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the syrup is golden amber or until a candy thermometer reads between 250 to 265 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat.
• Working quickly, drop 3 cranberries into the caramel. Use 2 forks to coat the cranberries completely in the syrup and pull together into a cluster. Place the cranberry cluster on a waxed paper lined baking tray. Repeat with the remaining cranberries. Reheat the syrup briefly over low heat if it starts to thicken. Let the clusters cool to harden.
• Melt the white chocolate in a stainless-steel bowl over barely simmering water. Stir constantly with a rubber spatula until the white chocolate is almost completely melted. Be careful that no moisture gets into the chocolate, or it will harden. Remove the bowl from the heat and allow the white chocolate to cool slightly.
• Dip the bottom of the cranberry cluster into the white chocolate and place on a parchment paper lined baking sheet to set for approximately 20 minutes. Place clusters in paper candy cups and store in an airtight container.

CREEPY CRAWLERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Combine sugar and cinnamon together in a bowl. Roll pie dough onto a work surface and cut each circle into 16 wedges. Lightly spread butter onto each piece of dough stopping about 1/2 inch from the edge. Place 1/2 to 3/4 teaspoon miniature chocolate chips on the buttered portion of the dough pieces.
• Lightly moisten the point of each wedge with water and sprinkle with cinnamon-sugar. Roll each wedge from the outside toward the point, creating a croissant-shape; pinch edges closed.
• Beat egg white in a bowl, adding enough food coloring to reach desired color. Dip the top of each croissant-shaped dough in egg white mixture and place onto the prepared baking sheet. Sprinkle each with cinnamon-sugar and top with sprinkles. Place 2 miniature chocolate chips on 1 end of each for the "eyes".
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

CHOCOLATE CRISPY RICE CLUSTERS

Steps:

• Line a mini-muffin pan with mini-muffin paper cups. Fill each cup about halfway with Rice Krispies. No real measurement required here.
• Carefully melt the chocolate chips (can also use bar chocolate for baking, candy melts would also work but already have a lot of added flavor thus taking away from the vanilla-cinnamon combo) either on stovetop or in the microwave. If microwaving, be VERY careful because culinary chocolate can burn if nuked too hard!
• When it's a nice stirring consistency, stir in the vanilla and cinnamon.
• While the chocolate is still hot, spoon over the Rice Krispies, coating them well.
• Gently re-microwave if mixture begins to stiffen.
• Freeze the pan for at least 2 hours prior to eating.

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.

CREEPY CANDIED CORN

Steps:

• Preheat oven to 250°. Pop popcorn according to manufacturer's directions. Transfer to two very large bowls; discard any unpopped kernels., In a large heavy saucepan, combine sugar, corn syrup and butter. Bring to a boil over medium heat; cook and stir 3 minutes., Remove from heat; stir in vanilla and, if desired, food coloring. Pour over popcorn and toss to coat. Spread in a single layer on greased 15x10x1-in. baking pans., Bake 1 hour, stirring every 20 minutes. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.

CRUNCHY CANDY CLUSTERS

Steps:

• Place candy coating in a 5 qt slow cooker.
• Cover and cook on high for 1 hour.
• Add peanut butter.
• Stir in extract if desired.
• In a large bowl, combine the cereals and marshmallows.
• Stir in the peanut butter mixture until well coated.
• Drop by tablespoonfuls onto waxed paper.
• Let stand until set.
• Store at room temperature.

CRISPY CLUSTERS

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.

CREEPY CLUSTERS

Steps:

• 1. Combine sweetened condensed milk and unwrapped Dove Promises in a microwave bowl. Melt together for 1 1/2 minutes. 2. Cool slightly, then add marshmallows, peanuts, 1 cup M & M's, and chopped Snickers. 3. Drop heaping spoonfuls of mixture onto waxed paper; then sprinkle on top M & M's chocolate candies. Set to harden.