Raisin Clusters Recipes

NUTTY RAISIN CLUSTERS

Steps:

• In a microwave-safe bowl, melt the chocolate chips; stir until smooth. Let stand for 5 minutes. Stir in the walnuts, raisins and honey. Drop by tablespoonfuls into 15 mounds onto a waxed paper-lined baking sheet. Refrigerate until firm.

RAISIN PEANUT CLUSTERS

Steps:

• In a heavy 3-qt. saucepan, melt chocolate and shortening. Remove from the heat; add raisins and peanuts. Drop by heaping tablespoonfuls onto a lightly greased baking sheet. , Chill until firm, about 2 hours. Store in airtight containers in refrigerator.

RAISIN CLUSTERS

Steps:

• Line baking sheet with buttered wax paper; set aside.
• Melt chocolate with condensed milk and vanilla in heavy small saucepan over low heat, stirring occasionally.
• Remove from heat.
• Stir in raisins.
• Drop by teaspoonfuls onto prepared baking sheet.
• Refrigerate until firm.

RAISIN-ONI (CHOCOLATE RAISIN CLUSTERS)

Steps:

• For the simple syrup: In a saucepan bring 2 cups sugar and 1 cup water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup.
• For the Raisin-oni: Combine chocolate and simple syrup in a heat-proof bowl. Microwave for 1 minute 15 seconds, remove from microwave and stir to smooth consistency. Add raisins and 1 tablespoon water to the bowl and mix to completely cover all raisins. Using a spoon or small ice-cream scoop, scoop out raisins into clusters onto a waxed paper lined sheet pan. Once all RAISIN-ONI are formed, cover them with a sheet of waxed paper and plastic wrap, place in refrigerator and chill until firm.

PEANUT RAISIN CLUSTERS

Steps:

• Melt the chocolate in the top of a double boiler set over barely simmering water, stirring frequently. When melted, remove from the heat and mix in the peanuts and raisins. Drop the mixture by the spoonful onto a sheet pan lined with parchment paper or a nonstick baking mat, or pour into a buttered loaf pan lined with plastic wrap. Let set at room temperature until firm and completely cooled. If using a loaf pan, cut up into squares. Store in an airtight container.

RUM RAISIN CLUSTERS

Steps:

• Combine chocolate chips and whipping cream in a small saucepan.
• Cook and stir over low heat until chocolate melts and mixture is smooth.
• Stir in rum until smooth.
• Stir in raisins and pecans.
• Spoon into foil cups or drop by a spoon in small mounds onto baking sheet lined with waxed paper.
• In another small saucepan, melt white chocolate over low heat, stirring constantly; drizzle over raisin clusters.
• Chill until firm.
• Store in a tightly covered container in refrigerator.

RUM-RAISIN CLUSTERS

Steps:

• Bring rum almost to a simmer in a small saucepan. Remove from heat; add raisins, cover, and let cool. Drain and blot dry.
• Melt chocolate and butter in microwave, 1 minute, 20 seconds. Stir until smooth, then stir in coarse salt, cornflakes, and raisins. Drop mixture onto parchment-lined baking sheets in 1 1/4-inch mounds. Sprinkle with flaky salt. Chill until set, about 30 minutes or up to 5 days.

NUTTY RAISIN CLUSTERS

Steps:

• In a microwave-safe bowl, melt the chocolate chips; stir until smooth. Let stand for 5 minutes. Stir in the walnuts, raisins and honey. Drop by tablespoonfuls into 15 mounds onto a waxed paper-lined baking sheet. Refrigerate until firm.

COPYCAT CHUNKY BAR CLUSTERS

Steps:

• Coarsely chop peanuts and set aside.
• Add both bags of chocolate chips to a sauce pan and melt chocolate over med/low heat. Stirring occasionally until all chocolate chips are melted and smooth.
• Then add in peanut butter and stir until mixed in and melted.
• Fold in the nuts, and raisins. Mix until combined.
• Drops by Tablespoon sizes onto a cookie sheet that has been lined with parchment paper.
• Let the clusters set up for 3-4 hours, or you can place them in the fridge to set up faster.