Chocolate Mallow Clusters Recipes

CHOCOLATE-MARSHMALLOW CLUSTERS

Steps:

• Melt chocolate as directed on package; pour over marshmallows in large bowl. Toss until evenly coated.
• Drop rounded tablespoonfuls of marshmallow mixture into 24 mounds on baking sheet sprayed with cooking spray.
• Refrigerate 1 hour or until firm.

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.

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.

CHOCOLATE-MALLOW CLUSTERS

Steps:

• Microwave chocolate in large microwaveable bowl on HIGH 2 min.; stir. Microwave 1 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Add next 5 ingredients; mix well.
• Spoon into 20 mounds on waxed paper-covered baking sheet, using about 2 Tbsp. cereal mixture for each. Top each with 1 large marshmallow, pressing marshmallow gently into top of mound to secure.
• Refrigerate 30 min. or until firm.

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.

CHOCOLATE MALLOW NUT CLUSTERS

Steps:

• Dip marshmallows, one at a time, halfway into chocolate. Place, in clusters of five, on large sheets of wax paper.
• Dip pecans halfway into chocolate; place one pecan half on each marshmallow cluster.
• Let stand at room temperature until firm. Store in airtight container in cool dry place.

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.

WHITE CHOCOLATE-MALLOW CLUSTERS

Steps:

• Cover baking sheet with waxed paper. Microwave chocolate in medium microwaveable bowl on MEDIUM (50%) 2 min., stirring after each minute. Cool.
• Add remaining ingredients; toss to coat. Drop tablespoonfuls of marshmallow mixture into 16 clusters on prepared baking sheet.
• Refrigerate 1 hour or until firm.

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.