Crispy Chocolate Clusters Recipes

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.

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.

CHOCOLATE CARAMEL CRISPY CAKES

Steps:

• Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
• Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.

COOKING WITH KIDS: CHOCOLATE CORNFLAKE CAKES

Steps:

• Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.
• Grown ups: Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
• Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don't have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.

CHOW CLUSTERS

Steps:

• In a heavy saucepan, combine chocolate and butterscotch chips. Melt, stirring constantly over low heat.
• Remove when melted and add chow mein noodles. Add cashews or peanuts. Mix quickly to coat Dip out tablespoons onto wax paper. Cool. (Can also melt chips in the microwave.)

RICE KRISPIES CLUSTERS

Steps:

• Melt peanut butter, chocolate, and butterscotch chips in microwave or on medium low heat on the stove.
• Pour over the cereal.
• Mix well and drop by spoonfuls onto a greased cookie sheet, or press evenly into a 9x9" pan.
• Refrigerate until firm.
• If pressed in a pan, cut into bars.

CRISPY CHOCOLATE SQUARES

Steps:

• In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.

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.