Crunchy Candy Clusters Recipes

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CRUNCHY CANDY CLUSTERS



Crunchy Candy Clusters image

These cereal and marshmallow clusters are so simple that I make them for the holidays each year, as my family looks forward to them. -Faye O'Bryan, Owensboro, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield about 6-1/2 dozen.

Number Of Ingredients 6

2 pounds white candy coating, coarsely chopped
1-1/2 cups peanut butter
1/2 teaspoon almond extract, optional
4 cups Cap'n Crunch cereal
4 cups crisp rice cereal
4 cups miniature marshmallows

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. Add the peanut butter mixture and stir until the cereal mixture is well coated. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store at room temperature.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

CRUNCHY CHOCOLATE CLUSTERS



Crunchy Chocolate Clusters image

This easy candy has a south-of-the-border flavor with cinnamon, chocolate and coffee. Sweet, salty and crunchy, it's a great no-bake treat. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3/4 pound (12 pieces)

Number Of Ingredients 8

3/4 cup coarsely crushed pretzels
1/4 cup raisins
2 tablespoons pine nuts, toasted
1-1/3 cups semisweet chocolate chips
1/2 teaspoon instant coffee granules
1/4 teaspoon ground cinnamon
1/4 cup sour cream
Coarse sea salt

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.

Nutrition Facts : Calories 139 calories, Fat 8g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 86mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

CRUNCHY CANDY CLUSTERS



Crunchy Candy Clusters image

From TOH Quick Cooking, March/April 2003 issue, credited to Faye O'Brien. These are very yummy for the holidays. I've seen many similar recipes, but this one hits it just right for us. Recipe calls for melting candy coating in the crockpot but I microwave instead.

Provided by LonghornMama

Categories     Candy

Time 1h5m

Yield 78 serving(s)

Number Of Ingredients 6

2 lbs white candy coating, broken into small pieces
1 1/2 cups peanut butter
1/2 teaspoon almond extract, optional
4 cups Cap'n Crunch cereal
4 cups crisp rice cereal
4 cups mini marshmallows

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.

Nutrition Facts : Calories 111.5, Fat 6.3, SaturatedFat 2.8, Cholesterol 1.6, Sodium 59.9, Carbohydrate 12.6, Fiber 0.4, Sugar 9.6, Protein 2.1

NO BAKE CRUNCHY PEANUT BUTTER CLUSTERS



No Bake Crunchy Peanut Butter Clusters image

No baking required for these Crunchy Peanut Butter Clusters! An easy-to-make snack that uses ingredients you have in your pantry: peanut butter, while chocolate, Rice Krispies cereal, peanuts, and marshmallows.

Categories     Dessert

Yield 24

Number Of Ingredients 6

2 cups Rice Krispies cereal (or any puffed rice cereal)
2 cups dry roasted peanuts
2 cups miniature marshmallows
1 cup creamy peanut butter
1 pound almond bark (white chocolate candy coating)
Sprinkles (optional topping)

Steps:

  • Grab a large cookie sheet and cover in wax paper or parchment paper. Set aside.
  • In a large bowl, gently mix together cereal, peanuts, and marshmallows. Set aside.
  • In a separate bowl, add peanut butter and almond bark (make sure that almond bark is broken up into smaller chunks).
  • Place peanut butter and almond bark in microwave for 90 seconds. Stir, then place back in microwave for 30 seconds. Continue to cook and stir peanut butter and almond bark mixture at 15 second intervals until smooth and completely melted.
  • Pour peanut butter mixture over cereal mixture in the large bowl.
  • Using a large wooden spoon, gently mix together until all cereal, peanuts, and marshmallows are completely coated in melted peanut butter mixture.
  • Using a tablespoon or small cookie scoop, scoop large spoonfuls onto the prepared cookie sheet. If desired, top with sprinkles.
  • Let sit at room temperature for 2 hours to set up completely (or place in the fridge for about 30 minutes to set up faster).

Nutrition Facts : Servingsize 1 serving, Calories 6497 kcal, Fat 407 g, SaturatedFat 166 g, Cholesterol 1 mg, Sodium 1567 mg, Carbohydrate 642 g, Sugar 449 g, Protein 135 mg

CRUNCHY NUT CLUSTERS



Crunchy Nut Clusters image

Customizing these candies is a snap. Just choose the nuts -- either macadamias or pecans -- then blend them with toasted coconut and the chocolate of your choice.

Provided by LMillerRN

Categories     Candy

Time 2h30m

Yield 4 dozen

Number Of Ingredients 6

4 dozen paper baking cups (candy cups)
2 2/3 cups sweetened flaked coconut
2 cups pecans or 1 (6 ounce) jar macadamia nuts, chopped
2 2/3 cups white chocolate or 2 2/3 cups semi-sweet chocolate chips
1/3 cup white chocolate or 1/3 cup semisweet chocolate, melted with
1/2 tablespoon vegetable shortening

Steps:

  • Line 4 miniature muffin pans with candy cups; set them aside. Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets. Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
  • Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips -- white or semisweet -- in the microwave according to the package directions. Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups. Chill until set, about 45 minutes.
  • Melt the remaining chocolate according to the package directions. Pour the contents into a ziplock bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters. Chill until the glaze is set, about 15 minutes. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 1388.6, Fat 103.7, SaturatedFat 48.1, Cholesterol 17.9, Sodium 277.2, Carbohydrate 112.6, Fiber 8, Sugar 104.3, Protein 14.3

CHUBBY HUBBY CLUSTERS RECIPE



Chubby Hubby Clusters Recipe image

These delicious Chubby Hubby Clusters are the perfect combo of peanut butter, chocolate and pretzels. No baking needed for these clusters.

Provided by Camille Beckstrand

Categories     Dessert

Time 16m

Number Of Ingredients 6

1 ½ cups semi sweet chocolate chips
1 cup peanut butter chips
½ cup butter (cut into pieces)
¼ cup peanut butter
2 cups pretzel sticks (roughly chopped)
1 cup salted peanuts

Steps:

  • In a large bowl, mix together chocolate chips, peanut butter chips, butter, and peanut butter. Microwave on high for 45 seconds, stir, and microwave again for 30 seconds. Stir until smooth (if it isn't completely melted, return to the microwave for 20 second intervals, stirring after each time).
  • Add pretzels and peanuts to the melted chocolate mixture and stir until they are completely coated in chocolate.
  • Drop by tablespoonfuls onto wax paper and refrigerate for about 30 minutes or until firm.
  • Optional: drizzle with melted peanut butter.
  • If you don't eat them all in one sitting, store leftovers in an airtight container.

Nutrition Facts : Calories 165 kcal, Carbohydrate 12 g, Protein 4 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 10 mg, Sodium 118 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

NO-BAKE CHOCOLATE CLUSTERS



No-Bake Chocolate Clusters image

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

6 or 8 tablespoons/85 or 113 grams unsalted butter, cut into chunks
12 ounces/340 grams white chocolate bars, chopped, or semisweet chocolate chips
4 cups/113 grams cornflakes
1 cup/120 grams moist, plump dried cranberries (see Tip)
1/3 cup/25 grams unsweetened shredded coconut (optional)
Fleur de sel or fine sea salt, for finishing
Sprinkles, for finishing (optional)

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.

CRUNCHY PEANUT CLUSTERS



Crunchy Peanut Clusters image

Here's an ideal candy recipe for beginner cooks and an easy favorite of well-seasoned cooks. No candy thermometer is needed.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 78

Number Of Ingredients 6

24 oz vanilla-flavored candy coating (almond bark)
2/3 cup creamy peanut butter
4 cups Cheerios™ cereal
2 cups miniature marshmallows
2 cups dry-roasted peanuts
Colored sugar, if desired

Steps:

  • In 4-quart saucepan, melt candy coating over medium heat, stirring frequently. Stir in peanut butter until mixture is smooth. Add remaining ingredients, stirring until completely coated.
  • Drop mixture by heaping teaspoonfuls onto waxed paper or cookie sheet; sprinkle with colored sugar. Let stand until firm, about 1 hour. Store in airtight container at room temperature.

Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 60 mg, Sugar 7 g, TransFat 0 g

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