Crunchy Chocolate Clusters Recipes

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CRUNCHY CHOCOLATE CLUSTERS

This easy candy has a south-of-the-border flavor with cinnamon, chocolate and coffee. Sweet, salty and crunchy, it's a great no-bake treat. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3/4 pound (12 pieces)

Number Of Ingredients 8



Crunchy Chocolate Clusters image

Steps:

  • Place pretzels, raisins and pine nuts in a bowl. In a microwave, melt chocolate chips; stir until smooth. Stir in coffee granules, cinnamon and sour cream. To rewarm, microwave in additional 5- to 10-second intervals. Add to pretzel mixture; toss until combined., Drop mixture by heaping tablespoonfuls onto a waxed paper-lined baking sheet. Sprinkle with salt., Refrigerate until set, about 10 minutes. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 139 calories, Fat 8g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 86mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

3/4 cup coarsely crushed pretzels
1/4 cup raisins
2 tablespoons pine nuts, toasted
1-1/3 cups semisweet chocolate chips
1/2 teaspoon instant coffee granules
1/4 teaspoon ground cinnamon
1/4 cup sour cream
Coarse sea salt

CRUNCHY CANDY CLUSTERS

These cereal and marshmallow clusters are so simple that I make them for the holidays each year, as my family looks forward to them. -Faye O'Bryan, Owensboro, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield about 6-1/2 dozen.

Number Of Ingredients 6



Crunchy Candy Clusters image

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.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

2 pounds white candy coating, coarsely chopped
1-1/2 cups peanut butter
1/2 teaspoon almond extract, optional
4 cups Cap'n Crunch cereal
4 cups crisp rice cereal
4 cups miniature marshmallows

CRISPY CHOCOLATE CLUSTERS

This is everything you want in a chocolate sweet: a little chewy, a little crunchy and a lot of yum...bite-size for a mini treat that will bring a smile.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 24 servings

Number Of Ingredients 5



Crispy Chocolate Clusters image

Steps:

  • Crush peanuts into small pieces; set aside.
  • Cover baking sheet with waxed paper. Melt chocolate in large microwaveable bowl as directed on package, following microwave directions. Add corn flakes, cranberries and peanuts; stir gently until evenly coated with chocolate.
  • Use large spoon to drop cereal mixture into 24 clusters on prepared baking sheet.
  • Top each with marshmallow. Refrigerate 1 hour or until firm.

Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 12 g, Fiber 1 g, Sugar 7 g, Protein 2 g

1/2 cup PLANTERS Dry Roasted Peanuts
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
2-1/2 cups corn flakes
1/2 cup dried cranberries
24 JET-PUFFED HOLIDAY MALLOWS Marshmallows

NO-BAKE CHOCOLATE CLUSTERS

These little cookies are a bunch of good things all at once: crunchy and chewy, sweet and salty, craggy and never neat, or ever the same, which is just as they should be. The must-have ingredients are melted chocolate, either dark or white (or both), and cornflakes. The coconut is optional, and the cranberries are up for grabs - you can swap them for raisins or small bits of other dried fruit. Since these require nothing but melting and stirring, and because the ingredients are so basic, these can be a spur-of-the-moment cookie, a boon when there's often not enough time.

Provided by Dorie Greenspan

Categories     cookies and bars, dessert

Time 20m

Yield 40 cookies

Number Of Ingredients 7



No-Bake Chocolate Clusters image

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.

6 or 8 tablespoons/85 or 113 grams unsalted butter, cut into chunks
12 ounces/340 grams white chocolate bars, chopped, or semisweet chocolate chips
4 cups/113 grams cornflakes
1 cup/120 grams moist, plump dried cranberries (see Tip)
1/3 cup/25 grams unsweetened shredded coconut (optional)
Fleur de sel or fine sea salt, for finishing
Sprinkles, for finishing (optional)

CRUNCHY CANDY CLUSTERS

From TOH Quick Cooking, March/April 2003 issue, credited to Faye O'Brien. These are very yummy for the holidays. I've seen many similar recipes, but this one hits it just right for us. Recipe calls for melting candy coating in the crockpot but I microwave instead.

Provided by LonghornMama

Categories     Candy

Time 1h5m

Yield 78 serving(s)

Number Of Ingredients 6



Crunchy Candy Clusters image

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.
  • Stir in the peanut butter mixture until well coated.
  • Drop by tablespoonfuls onto waxed paper.
  • Let stand until set.
  • Store at room temperature.

Nutrition Facts : Calories 111.5, Fat 6.3, SaturatedFat 2.8, Cholesterol 1.6, Sodium 59.9, Carbohydrate 12.6, Fiber 0.4, Sugar 9.6, Protein 2.1

2 lbs white candy coating, broken into small pieces
1 1/2 cups peanut butter
1/2 teaspoon almond extract, optional
4 cups Cap'n Crunch cereal
4 cups crisp rice cereal
4 cups mini marshmallows

CRUNCHY NUT CLUSTERS

Customizing these candies is a snap. Just choose the nuts -- either macadamias or pecans -- then blend them with toasted coconut and the chocolate of your choice.

Provided by LMillerRN

Categories     Candy

Time 2h30m

Yield 4 dozen

Number Of Ingredients 6



Crunchy Nut Clusters image

Steps:

  • Line 4 miniature muffin pans with candy cups; set them aside. 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 -- white or semisweet -- 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. Chill until set, about 45 minutes.
  • Melt the remaining chocolate according to the package directions. Pour the contents into a ziplock bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters. Chill until the glaze is set, about 15 minutes. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 1388.6, Fat 103.7, SaturatedFat 48.1, Cholesterol 17.9, Sodium 277.2, Carbohydrate 112.6, Fiber 8, Sugar 104.3, Protein 14.3

4 dozen paper baking cups (candy cups)
2 2/3 cups sweetened flaked coconut
2 cups pecans or 1 (6 ounce) jar macadamia nuts, chopped
2 2/3 cups white chocolate or 2 2/3 cups semi-sweet chocolate chips
1/3 cup white chocolate or 1/3 cup semisweet chocolate, melted with
1/2 tablespoon vegetable shortening

CRUNCHY CHOCOLATE TREATS

No child (or adult) can resist these goodies made with semisweet chocolate and peanut-butter chips.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Yield Makes 2 dozen

Number Of Ingredients 5



Crunchy Chocolate Treats image

Steps:

  • In a large, deep saucepan, melt butter over low heat, about 4 minutes. Add mini marshmallows and cook, stirring, until melted, 6 to 8 minutes.
  • Add chocolate and cook, stirring, until melted, 2 to 4 minutes. Remove from heat. Quickly fold in rice cereal and peanut-butter chips until evenly distributed.
  • Coat a 1/4-cup dry measuring cup with nonstick cooking spray; scoop mixture onto waxed paper, forming clusters. Let set, about 10 minutes.

Nutrition Facts : Calories 165 g, Fat 7 g, Fiber 2 g, Protein 3 g

4 tablespoons butter, cut into pieces
1 bag (10 ounces) mini marshmallows
8 ounces semisweet chocolate, finely chopped
6 cups rice cereal
3/4 cup peanut-butter chips

CRUNCHY CHOCOLATE CHIPPERS

Crispy chocolate chip cookie. This recipe may be cut in half for smaller families.

Provided by PIETILPA

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 45m

Yield 60

Number Of Ingredients 13



Crunchy Chocolate Chippers image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
  • In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 148.1 calories, Carbohydrate 17.1 g, Cholesterol 6.2 mg, Fat 8.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 129.2 mg, Sugar 9.4 g

3 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup vegetable oil
1 tablespoon milk
1 cup rolled oats
1 cup crushed sugar-frosted corn flake cereal
2 cups semisweet chocolate chips

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