Chocolate Clusters Recipes

CHOCOLATE MIXED NUT CLUSTERS

Steps:

• Make a double boiler for melting the chocolate by taking a saucepan and bringing 2 quarts of water to a boil, reduce to a simmer. Place a glass bowl of the same size or slightly smaller inside the simmering water. No water should be in the bowl- it just sits on top of the boiling water.
• Place the milk chocolate chips and the baking chocolate inside the waterless pot and stir until melted.Add in the 2 cups of mixed nuts and stir until completely coated.
• NOTE: If your stove has a "Melt" setting- skip the double broiler and just add chocolate to a medium sized saucepan instead. (NO WATER NEEDED!)
• Scoop the chocolate nut mixture using medium sized spoons onto parchment lined cookie sheets. Place the cookie sheets inside of your fridge until the chocolate has set. Enjoy!
• Place all of the chocolate in a medium sized glass or ceramic bowl. Microwave on high for 1 minute 30 seconds. Let sit 3-4 minutes, in the microwave. Stir gently. Add time in 30 second intervals, letting chocolate sit for 2-3 minutes after each warming segment before stirring. Once chocolate is completely melted, add in the 2 cups of mixed nuts and stir until completely coated.Scoop the chocolate nut mixture using medium sized spoons onto parchment lined cookie sheets.Place the cookie sheets inside of your fridge until the chocolate has set. Enjoy!
• Once chocolate is completely melted, add in the 2 cups of mixed nuts and stir until completely coated.
• Scoop the chocolate nut mixture using medium sized spoons onto parchment lined cookie sheets.Place the cookie sheets inside of your fridge until the chocolate has set. Enjoy!

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.

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.

CHOCOLATE CLUSTERS

Steps:

• In a large bowl combine oats, coconut, chopped nuts, cocoa, and vanilla. In a saucepan combine butter, milk and sugar and bring to a boil for two minutes. Pour this hot liquid over mixture in large bowl and mix thoroughly. Drop by spoonful onto waxed paper. Let cool before wrapping.

CHOCOLATE PEANUT CLUSTERS

Steps:

• In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.

NO-BAKE CHOCOLATE CLUSTERS

Steps:

• Line a baking sheet with parchment paper or a baking mat or with 40 mini-muffin liners.
• If you're using white chocolate, use 6 tablespoons/85 grams butter. For semisweet chocolate, use 8 tablespoons/113 grams butter. Put the butter in a small saucepan, top with the chocolate and cook over very low heat, stirring almost constantly, until smooth. (Alternatively, you can stir in a heatproof bowl set over simmering water or in a microwave-safe bowl in a microwave, stirring in 20-second increments.)
• Meanwhile, toss the cornflakes, cranberries and coconut, if using, in a large bowl. Pour over the melted chocolate and gently stir in with a flexible spatula. Some of the cereal will break - it's inevitable - but keep working until you've coated all of the flakes.
• Use a medium cookie scoop or two spoons to shape sweets either on the lined baking sheet or in the paper liners. Gently press the mixture into the scoop or a spoon, binding the elements, before releasing the scoop or scraping the mixture off the spoon with another spoon onto the sheet or into the liners. Finish with salt and sprinkles, if using.
• Refrigerate or freeze (my preference) for about 30 minutes, or until set, before serving. To keep, cover and refrigerate for up to a week or freeze for up to a month. These are good straight from the fridge or just a few minutes out of the freezer.