Chex Candy Clusters Recipes

CHOCOLATE CHEX® MARSHMALLOW CLUSTERS

Steps:

• Heat oven to 350°F. Spray large roasting pan with cooking spray, or lightly grease with butter. In very large bowl, mix cereal and pretzels; set aside.
• In medium microwavable bowl, microwave marshmallow creme uncovered on High about 1 minute, stirring after 30 seconds, until creme is melted and can be stirred smooth. Stir; pour over cereal mixture, stirring until evenly coated. Spread in pan.
• Bake 8 to 10 minutes, stirring after 5 minutes, until coating just begins to turn very light golden brown. Remove from oven; stir in candies. Spread on waxed paper; cool about 15 minutes. Break into clusters. Store loosely covered.

CHEX MIX® PEANUT CLUSTERS

Steps:

• Line two cookie sheets with wax paper.
• In large microwave safe bowl, heat almond bark for 2 minutes on high heat, stirring every minute until melted. Stir in peanut butter until mixture is smooth. Add snack mix and peanuts, stirring until completely coated.
• Drop mixture by 1/4 cupfuls onto cookie sheet; sprinkle with colored sugar. Let stand until firm, about 1 hour. Store tightly covered at room temperature.

CHEWY BUTTERSCOTCH CHEX CLUSTERS

Steps:

• Line a large baking sheet with parchment paper.
• In a sauce pan over medium heat, melt butter, sugars and milk.
• Once the mixture starts to boil, boil for 2 minutes, stirring constantly.
• Remove from heat and whisk in the pudding mix and vanilla extract.
• Continue whisking for about two minutes until mixture is smooth and glossy.
• Stir in cereal, mixing to coat all cereal pieces as quickly as possible.
• Pour cereal mixture on baking sheet and spread into a thin even layer.
• Chill in refrigerator until ready to serve.
• Break apart the cereal mixture into clusters and enjoy!

PEANUT BUTTER-CHOCOLATE CLUSTERS

Steps:

• Line a baking sheet with parchment paper. Combine the chocolate chips, peanut butter chips and shortening in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and add the cereal and peanuts. Stir with a rubber spatula until evenly coated.
• Spoon the cereal mixture into clusters (about 2 tablespoons each) onto the prepared baking sheet; sprinkle with nonpareils. Refrigerate until firm, about 30 minutes.

CRUNCHY CANDY CLUSTERS

Steps:

• Place candy coating in a 5-qt. slow cooker. Cover and cook on high for 1 hour. Add peanut butter. Stir in extract if desired. , In a large bowl, combine the cereals and marshmallows. Add the peanut butter mixture and stir until the cereal mixture is well coated. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store at room temperature.

WHITE FANTASY CLUSTERS

Steps:

• Spray with cooking spray or grease 13x9-inch pan. In large bowl, mix cereal, pretzels and cashews.
• In 2-quart saucepan, melt candy coating over low heat, stirring constantly. Pour over cereal mixture, stirring until evenly coated. Press in pan; cool slightly.
• In microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chocolate can be stirred smooth (bowl will be hot). Drizzle chocolate over snack. Let stand about 30 minutes or until chocolate is set. Break into clusters. Store in airtight container.

CHEX CANDY CLUSTERS

Steps:

• Spray with cooking spray or grease 13x9-inch pan. In large bowl, mix cereal, pretzels and cashews.
• In 2-quart saucepan, melt candy coating over low heat, stirring constantly. Pour over cereal mixture, stirring until evenly coated. Press in pan; cool slightly.
• In microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chocolate can be stirred smooth (bowl will be hot). Drizzle chocolate over snack. Let stand about 30 minutes or until chocolate is set. Break into clusters. Store in airtight container.

RICE CHEX CANDY

Steps:

• Combine Chex cereal, almonds and coconut in a very large mixing bowl. Set aside.
• Combine butter, corn syrup and sugar in a medium saucepan.
• Cook and stir over medium-high heat until mixture reaches 235°F (soft ball stage).
• Remove from heat and stir in baking soda and vanilla; stir well.
• Pour candy mixture over cereal mixture. Stir until well combined.
• Spread on wax paper to cool.
• Store cooled candy in an airtight container.
• This candy freezes remarkably well!
• It makes a pretty gift given in a jar or cellophane bag tied with a ribbon.
• It's very sweet and highly addictive!
• *Microwave instructions:.
• Combine butter, corn syrup, and sugar in a microwave safe glass bowl. Microwave on high 5 minutes.
• Stir.
• Microwave 5-10 minutes longer until mixture reaches soft ball stage.
• Add vanilla and baking soda; stir.
• Pour over cereal mixture.