Butterscotch White Chocolate Coconut Muesli Clusters Recipes

BUTTERSCOTCH COCONUT SQUARES

Steps:

• Grease a 9-in. square pan with 1-1/2 teaspoons butter; set aside. In a microwave or heavy saucepan, melt the butterscotch chips, peanut butter and remaining butter until smooth. Cool for 20 minutes. Stir in marshmallows just until combined (do not melt marshmallows). Pour into prepared pan; sprinkle with coconut. Refrigerate, uncovered, for 2 hours or until firm. Cut into 1-1/2-in. pieces. Store in an airtight container.

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.

BUTTERSCOTCH PEANUT CLUSTERS

Steps:

• Place the peanuts in an even layer in the slow cooker. Top them with the butterscotch chips and white chocolate chips.
• Cover and cook on low for 30 minutes. Stir the mixture and, if the chips are not completed melted, continue cooking it for up to 30 minutes longer. Check on it every ten minutes, and once the butterscotch and white chocolate are melted and smooth, it's ready.
• Scoop a generous tablespoon of the mixture and drop it on a baking sheet lined with wax paper. Repeat with the rest of the mixture. Or, you can fill mini cupcake liners instead.
• Chill the clusters until they are set, about 30 minutes. Store them in an airtight container at room temperature.

WHITE CHOCOLATE CASHEW CLUSTERS

Steps:

• Place cereal and nuts in a large bowl.
• Melt white chocolate in double boiler or microwave low and slow.
• Pour melted chocolate over dry ingredients and toss to coat. (Optional add-ins 1/2 -1 cup chopped Kraft caramels, Broken pretzel sticks or halved dried cranberries, etc.).
• Line a cookie sheet with parchment.
• Pour mixture onto parchment and spread into a single layer.
• Put in refridgerator to harden then break into bite sized pieces.
• Enjoy!

WHITE CHOCOLATE POTATO CHIP CLUSTERS

Steps:

• In a large microwave-safe bowl, melt the white chocolate.
• Stir in the chips and pecans.
• Drop by tablespoonfuls onto waxed paper-lined baking sheets.
• Refrigerate until set.
• Store in an air-tight container.

WHITE CHOCOLATE, COCONUT AND BANANA MUFFINS

Steps:

• 1. Preheat the oven to 180C.
• 2. Line a muffin tray with 12 paper muffin cases.
• 3. Mash the bananas well.
• 4. Beat together the eggs and oil.
• 5. Put the flour, baking powder and sugar together in a large bowl, and stir through. Mix in the mashed bananas and beaten egg and oil mixture.
• 6. Fold in the white chocolate chunks and coconut. Spoon evenly into baking cases in muffin tin.
• 7. Bake in the oven for 20 minutes or until the muffins come away from the side of the pan when touched.
• 8. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving.

CREAM FILLINGS FOR CAKE ROLL.. CHOCOLATE, COCONUT, BUTTERSCOTCH

Steps:

• Combine granulated sugar, flour and salt in a saucepan.
• Gradually add milk. mix well.
• Cook over medium heat until mixture boils, stirring constantly, boil 1 minute.
• Blend a 1/4 cup of hot mixture into beaten egg.
• Return egg mixture to saucepan, mix well.
• Cook until mixture starts to bubble, stirring constantly.
• Stir in margarine and vanilla.
• Cool, then spread over jelly cake roll.
• FOR CHOCOLATE CREAM FILLING:.
• 3/4 cup granulated sugar.
• 3 tbls unbleached flour.
• 1/4 tsp salt.
• 1 1/4 cup skim milk, room temperature.
• 1 oz unsweetened baking chocolate square, melted.
• 1 egg, slightly beaten.
• 1 tsp vanilla.
• do same as basic cream filling, except add chocolate square with milk, finish same as basic cream.
• COCONUT CREAM FILLING:.
• same as basic cream filling, except use 1/2 cup granulated sugar, 3 tbls flour,1/4 tsp salt, 1 1/4 cup skim milk, room temperature,do basic procedure.use 1/3 cup flaked sweetened coconut.
• BUTTERSCOTCH CREAM FILLING:.
• 2/3 cup brown sugar, packed.
• 3 tbls flour.
• 1/4 tsp salt.
• 1 1/4 cup skim milk, room temperature.
• 1 egg, slightly beaten.
• 1 tbls margarine, melted.
• 1 tsp vanilla.
• Combine brown sugar, flur, and salt in a saucepan.Gradually add mik, mix well.Cook over medium heat till mixture begins to boil.Boil 1 minutes, stirring constantly.
• Blend a 1/4 cup of hot mixture into beaten egg.
• Return all to sauepan, mix well.
• cook until mixtue starts to bubble., stirring constantly.
• Stir in margarine and vanilla.
• Cool then spread over cooled jelly cake roll.

CHOCOLATE COCONUT NUT CLUSTERS

Steps:

• Line 4 miniature muffin pans with candy cups; set them aside. (Or you can skip the paper candy cups and just drop these by the spoonful onto wax paper lined cookie sheets.).
• 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 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 (or directly onto lined cookie sheets). Chill until set, about 45 minutes.
• If desired, melt additional chocolate according to the package directions.
• Pour the contents into a zipper bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters.
• Chill until drizzle is set, about 15 minutes.
• Store in an airtight container in the refrigerator.

EASY CHOCOLATE CLUSTERS

Steps:

• In a 3-qt. slow cooker, combine the candy coating, chocolate chips and German chocolate. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 1 hour longer or until melted, stirring every 15 minutes. , Stir in peanuts. Drop by teaspoonfuls onto waxed paper. Let stand until set. Store at room temperature.

BUTTERSCOTCH CLUSTERS

Steps:

• In a saucepan over low heat melt the chips with the milk.
• Remove from heat .
• In large mixing bowl, combine the noodles with the butterscotch mixture, mix until coated.
• Drop by tablespoonfuls onto wax paper lined cookie sheets.
• Chill for at least 2 hours or until firm.

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.