No Bake Cereal Cookie Clusters Recipes

NO BAKE CEREAL COOKIES

Steps:

• Bring sugar and syrup to a boil. Add peanut butter and stir well. Remove from heat. Stir in cereal (see Cook's Note).
• Pat into a lightly greased 9x13-inch pan, or drop by spoonfuls onto waxed paper.
• Allow to cool before slicing bars.

FROSTED CORN FLAKE CEREAL CLUSTERS

Steps:

• In sauce pan over low heat, melt butterscotch chips and peanut butter. Remove from heat and add frosted corn flake cereal.
• Drop onto wax paper lined cookie sheet and chill. Enjoy!

NO-BAKE CHOCOLATE CEREAL DROPS

Steps:

• In 2-quart saucepan, heat butterscotch chips and chocolate chips over low heat, stirring constantly, until melted and smooth.
• Gently stir in cereal until well coated. Drop mixture by 24 teaspoonfuls onto waxed paper. Press 3 M&M's™ minis chocolate candies onto each. Refrigerate until firm.

NO-BAKE CEREAL BARS

Steps:

• In a large saucepan, cook and stir sugar and corn syrup until the sugar is dissolved. Remove from the heat. Add peanut butter; mix well. Stir in cereals. Spread quickly into two lightly greased 15x10x1-in. pans. Cut into bars while warm.

NO BAKE CRUNCHY PEANUT BUTTER CLUSTERS

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).

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.