Chocolate Cherry Clusters Recipes

CHOCOLATE-CHERRY CLUSTERS

Steps:

• In a large bowl, break cornflakes into small pieces with your fingers. Add cherries and toss together.
• Place 2/3 cup chocolate in a medium heatproof bowl set over (not in) a pot of simmering water. Stir occasionally until chocolate melts, 3 to 5 minutes. Remove from heat and add remaining chocolate, stirring until melted. (Alternatively, microwave the chocolate in a bowl in 30-second increments, stirring after each, until melted.) Pour over cornflake mixture and, with a rubber spatula, gently fold just until cereal and cherries are completely coated.
• Drop by heaping tablespoonfuls onto 2 parchment-lined baking sheets and let set in a cool, dry place, 1 hour.

CHERRY ALMOND CHOCOLATE CLUSTERS

Steps:

• In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
• Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
• Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.

CHERRY CHOCOLATE CLUSTERS

Steps:

• Line baking sheet or large flat platter with parchment or waxed paper.
• Place chocolate cookies in zip closed plastic bag and use rolling pin to crush them into small crumbs (or chopper). Set aside.
• In large microwave-bowl combine butter, corn syrup and chocolate chips. Microwave for 1 to 1 1/2 minutes, stopping every 20 to 30 seconds to stir, until melted and smooth. Stir in cranberries and dates, then mix in crushed cookies.
• Use a spoon or melon baller to scoop out 1 tablespoon balls of the mixture. Set them directly onto prepared baking sheet or into mini foil baking cups. Top each ball with half of candied cherry.
• Cover and store in refrigerator.

CHERRY ALMOND CHOCOLATE CLUSTER

Steps:

• In a medium bowl, toss together the almonds and cherries.
• Line a baking sheet with waxed paper.
• Melt half the chocolate in the top of a double boiler over about an inch of barely simmering water, over the lowest possible heat, stirring frequently.
• Remove the pan from the heat and stir in the rest of the chocolate.
• Remove the top pan with the chocolate in it, gently drying the bottom, and set it aside.
• Replace the simmering water in the bottom pan with warm water from the sink. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the proper temperature while you make the clusters.
• Stir the fruit and nut mixture into the chocolate.
• Spoon out heaping tablespoon size clusters of the chocolate mixture onto the baking sheet about 1 inch apart.
• Put them in the refrigerator to set for at least 15 minutes.
• Store and serve at room temperature.
• Enjoy!

CHOCOLATE CHERRY CLUSTERS

Steps:

• 1. In a medium bowl, microwave chocolate on high for 1 minute, until nearly melted.
• 2. Stir until smooth.
• 3. Quickly stir in cheerios, cherries and walnuts until well coated.
• 4. Using a tablespoon, drop in clusters on a parchment-lined baking sheet.
• 5. Refrigerate for 2 hours, until no longer sticky.