Chocolatecoconutnutclusters Recipes

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.

Steps:

• melt butterscotch chips and semi-sweet chocolate chips with the paraffin wax in a medium saucepan until smooth.
• remove from heat and stir in peanuts and chow mein noodles until covered.
• Drop by the spoonful into 3inch cups or drop onto wax paper. Let the clusters set and cool before eating.
• Enjoy!

Steps:

• Prepare the caramel mou: Place the corn syrup, sugar and just enough water to melt the sugar into a saucepan and place on high heat. Cook until the sugar is very dark brown and begins to burn. You will see white smoke. Remove from the heat and add the 1-ounce of water. Allow this to cool slightly.
• Place the roasted nuts on a silpat baking mat lined baking sheet.
• Place the butter and cocoa butter in a large heat-proof mixing bowl.
• Prepare the caramel: Place the sugar, corn syrup, Caramel Mou, cream, vanilla bean, butter, salt, and lemon juice in a saucepan placed over high heat. Insert a candy thermometer and cook to 250 degrees F (121 degrees C). Remove from the heat and pour over the butter and cocoa butter. Let cool for 5 minutes. Spoon the caramel over the nuts to make the clusters.
• Place the bittersweet chocolate in a paper cornet or small piping bag and drizzle chocolate over the nut cluster. Serve.
• Jacques' tip: To make a more kid friendly recipe, use store bought caramel squares. Unwrap them and place them on top of the nuts. Put in a warm oven until the caramel melts.

Steps:

• Roast the nuts in a 350 degree oven until aromatic and lightly browned.
• Depending on the nut's it could be 5-12 mins Melt the chocolate with the oil and coffee in a double boiler over low heat.
• The water should not touch the pan and shouldn't be over 160 degrees f.
• Remove the chocolate as it starts to melt and stir, the ambient heat should be enough to finsih melting it.
• If not return to heat for a couple minutes.
• This can be done in a microwave if you stop it every 15 seconds to stir.
• Stir chocolate until it's, add nuts, drop onto sheets of wax paper with a heaping measuring teaspoon.
• Let cure, will take 1-4 hours depending on heat and humidity.
• Note, you may have too much chocolate depending on the nuts you use.
• This amount worked well for pecans and walnuts, but was a bit too much for almonds and cashews.
• Store in an airtight container for weeks.

Steps:

• Line a baking sheet with wax paper, parchment paper, or aluminum foil. Set aside.
• Melt the chocolate chips and butter together in a metal bowl set over, but not touching, a pan of simmering water, or in a microwave-safe bowl in a microwave oven. Stir the mixture until it is smooth. In a large mixing bowl, toss the noodles and peanuts together. Pour the melted chocolate mixture over them. Working quickly before the chocolate hardens, use a rubber spatula to mix and coat the noodles and nuts with chocolate.
• Use 2 soup spoons (or teaspoons, depending on how large you want your clusters) to scoop up portions of the mixture. Set the clusters on the prepared sheet. Set the baking sheet in a cool place (not in the refrigerator) until the chocolate hardens.
• The clusters can be stored in an airtight container at room temperature for up to 1 month.

Steps:

• In a medium-large sized microwave-safe mixing bowl, microwave chocolate chips for 30 seconds. Stir and repeat microwaving at 30-second intervals until chocolate is melted and smooth (about 2-3 more times).
• Add Rice Krispies, coconut and salt to chocolate and gently stir and fold until thoroughly combined.
• Onto a large cookie sheet lined with waxed paper, spoon mixture by rounded teaspoonfuls.
• Allow to set at room temperature for 1 hour or until solid. I prefer refrigerating for about 30 minutes for faster, easier setting.

Steps:

• Melt chocolate chips in microwave for about 2 minutes.
• Chips will not appear melted.
• However, stir them to distribute the heat and get them melted.
• Add nuts and craisins, stirring until well coated.
• Drop teaspoonfuls onto a wax-paper lined cookie sheet.
• Place into refrigerator for about 1 hour.
• Note: if doubling the recipe, microwave time does not double.
• Check chips at about 2 1/2 minutes and add small amounts of time until chips are melted.
• It takes a bit under 3 minutes for a double recipe in my microwave.