Butterscotch White Chocolate Coconut Muesli Clusters Recipes

BUTTERSCOTCH WHITE CHOCOLATE COCONUT MUESLI CLUSTERS

Steps:

• In a microwave safe bowl combine white chocolate chips and butterscotch chips. Melt them and stir until smooth (in my microwave it took 1 1/2 minutes on high). You can also do this over a warm water bath.
• Stir in muesli and coconut until everything is well coated. If you find that the mixture is too wet, simply add some more muesli by the tbs until it reaches a nice thick consistency.
• Drop by tabelspoonfuls onto a paper-lined baking sheet. Allow to dry for about 1 1/2 hours or until set (this might depend on the weather).
• Enjoy.

CHOCOLATE BUTTERSCOTCH PEANUT CLUSTERS

Steps:

• Prepare two baking sheets by lining them with wax paper.
• Melt the bags of chips in a saucepan over medium heat, adding the Spanish peanuts once the mixture has melted.
• Stir the peanuts and coat completely.
• Drop by teaspoonfuls onto the wax paper.
• Refrigerate until solid, at least two hours.

WHITE CHOCOLATE CEREAL CLUSTERS

Steps:

• In a large bowl, combine the cereal and peanuts. In a microwave-safe bowl, melt chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Pour over cereal mixture; stir until well coated. Spread onto a waxed paper-lined baking sheet. Let stand until chocolate is set. Break into small pieces.