Kandy Klusters Recipes

CHOCOLATE CANDY CLUSTERS

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.

PALEO PECAN CANDY CLUSTERS

Steps:

• Add 2 inches of water to a medium saucepan and bring to a gentle simmer. Place the cacao in a medium heatproof bowl and set it over the saucepan (do not let the bowl touch the water). Stir occasionally until the cacao is melted and smooth. Remove the bowl from the saucepan. Stir in the maple syrup and vanilla. Set aside.
• Meanwhile, on a silicone baking mat or parchment, create little mounds of pecans (3 or 4 per candy is perfect). Top each mound with a tablespoon or so of the vegan caramel. Pour the melted cacao over each mound, letting the pecans stick out a bit. Let the candies set at room temperature until the chocolate is fully hardened, at least 30 minutes. Serve or refrigerate for up to 2 weeks.
• Combine all of the ingredients in a blender and blend until smooth.

GRANDMA'S TANDY KAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in milk and vanilla. In another bowl, combine flour, baking powder and salt; gradually add to egg mixture and mix well., Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until lightly browned. Cool 15 minutes on a wire rack. Spread peanut butter over top; cool completely., In a double boiler or metal bowl over simmering water, melt chocolate and butter; stir until smooth. Gently spread over peanut butter. Refrigerate 30 minutes or until firm.

CHOCOLATE CLUSTERS

Steps:

• 1. Melt chocolate chips, butterscotch chips, and peanut butter together in large saucepan over very low heat, stirring constantly until smooth. Remove from heat. Add KELLOGG'S CORN POPS cereal and peanuts. Stir until well coated.2. Drop by rounded measuring-teaspoon onto waxed paper or buttered baking sheets. Let stand at room temperature until firm.

KASEY KLUSTERS

Steps:

• Combine chocolate and condensed milk in a saucepan over low heat until chocolate has melted and the mixture is nice and smooth.
• Combine marshmallows, peanuts and raisins in a large bowl.
• Pour melted chocolate mixture into bowl and mix all together.
• Drop by heaping tablespoons onto wax papered covered cookie sheet and refrigerate until firm (at least a couple of hours).
• Keep refrigerated in covered container--not sure how long these will keep-they disappear too fast at our house!

KANDY KAKES FROM SCRATCH

Steps:

• Preheat oven to 350.
• Mix eggs until nice and yellow then continue mixing in the the remaining cake ingredients. Pour into a 15 x 2 pan and bake for about 15 minutes or until tests done.
• Immediately after removing from oven spread the 1 1/3 cup of peanut butter over hot cake. (I don't actually measure the peanut butter, I just use enough to give the cake a nice even layer.) Put aside and let cool. If I'm in a hurry I put it in the fridge to speed things up.
• When cake is cool but NOT cold melt the tablespoon of peanut butter along with the milk chocolate in the microwave,about 1 - 1.5 minutes. Spread over cake and cool completely before cutting.

KANDY KLUSTERS

Steps:

• 1. In medium-sized saucepan, combine sugar and corn syrup. Bring to boiling point and cook, stirring constantly, until sugar is completely dissolved. Remove from heat. Stir in peanut butter and vanilla.2. Add KELLOGG'S SPECIAL K cereal, stirring until well-coated. Quickly drop by teaspoonfuls onto waxed paper or buttered baking sheets. Let stand in cool place to harden.