Best Clusters Recipes

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 CHOW MEIN CLUSTERS

Steps:

• In a microwave, melt chocolate and butterscotch chips, stir until smooth. Stir in chow mein noodles and peanuts until well coated. , Drop by rounded tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 2 hours or until set.

PEANUT CLUSTERS

Steps:

• Combine chocolate chips and peanut butter chips in top of double boiler. Stir frequently over low to medium heat until melted; add peanuts and stir.
• Drop by teaspoon full on wax paper. Allow to cool.

PECAN CARMEL CLUSTERS

Steps:

• Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
• Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
• Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.

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.

FROSTED CORN FLAKE CEREAL CLUSTERS

Steps:

• In sauce pan over low heat, melt butterscotch chips and peanut butter. Remove from heat and add frosted corn flake cereal.
• Drop onto wax paper lined cookie sheet and chill. Enjoy!

CRUNCHY CANDY CLUSTERS

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.

SLOW-COOKER CHOCO-PEANUT CLUSTERS

Steps:

• In 4-quart or larger slow cooker, place candy coatings. Cover; heat on Low heat setting 2 to 3 hours, stirring occasionally, until completely melted.
• Pour peanuts over melted candy mixture, and stir until coated. Drop by tablespoonsful onto cooking parchment or waxed paper. Allow to set completely, approximately 45 minutes to 1 hour.

SLOW COOKER CHOCOLATE PEANUT CLUSTERS

Steps:

• Combine white chocolate, peanuts, chocolate chips, and German chocolate in a slow cooker.
• Cook on High for 1 hour, without stirring. Reduce heat to Low, stir, and cook for 1 hour, stirring every 15 minutes.
• Drop spoonfuls of chocolate-peanut mixture onto waxed paper and let cool and harden, 30 to 45 minutes.

CHOCOLATE CASHEW CLUSTERS

Steps:

• In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container.

CHOCOLATE NUT CRANBERRY CLUSTERS

Steps:

• 1. Line a small baking sheet with waxed paper.
• 2. Place chocolate chips in a 2 cup Pyrex measuring cup and microwave on 50% power for approx 25 seconds - then stir well. Continue doing this until the chocolate chips are almost completely melted - reducing the time as you go. Be careful to not let the chocolate burn.
• 3. Add the nuts and dried cranberries to the melted chocolate and mix well.
• 4. Drop tablespoon fulls of the chocolate mixture onto the waxed paper-covered cookie sheet.
• 5. Place in the fridge for at least 15 minutes. Enjoy.
• 6. I like to store mine in the freezer.

PEANUT RAISIN CLUSTERS

Steps:

• Melt the chocolate in the top of a double boiler set over barely simmering water, stirring frequently. When melted, remove from the heat and mix in the peanuts and raisins. Drop the mixture by the spoonful onto a sheet pan lined with parchment paper or a nonstick baking mat, or pour into a buttered loaf pan lined with plastic wrap. Let set at room temperature until firm and completely cooled. If using a loaf pan, cut up into squares. Store in an airtight container.

CHOW CLUSTERS

Steps:

• In a heavy saucepan, combine chocolate and butterscotch chips. Melt, stirring constantly over low heat.
• Remove when melted and add chow mein noodles. Add cashews or peanuts. Mix quickly to coat Dip out tablespoons onto wax paper. Cool. (Can also melt chips in the microwave.)

CHOCOLATE PEANUT CLUSTERS

Steps:

• Place both chips and shortening in small microwave-safe bowl. Microwave at High 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred.
• Stir in peanuts.
• Drop by teaspoons into 1-inch diameter candy or petit four papers. Refrigerate until firm, about 30 minutes. Store tightly covered in refrigerator.

PECAN CLUSTERS

Steps:

• In a 15x10x1-in. baking pan, combine pecans and butter. Bake at 250° for 20-30 minutes, stirring every 10 minutes., Remove from the oven; transfer to a bowl. Add candy coating and stir until evenly coated. Drop by rounded teaspoonfuls onto waxed paper. Cool completely. Store in an airtight container.

COPYCAT CHUNKY BAR CLUSTERS

Steps:

• Coarsely chop peanuts and set aside.
• Add both bags of chocolate chips to a sauce pan and melt chocolate over med/low heat. Stirring occasionally until all chocolate chips are melted and smooth.
• Then add in peanut butter and stir until mixed in and melted.
• Fold in the nuts, and raisins. Mix until combined.
• Drops by Tablespoon sizes onto a cookie sheet that has been lined with parchment paper.
• Let the clusters set up for 3-4 hours, or you can place them in the fridge to set up faster.

EASY PEANUT CLUSTERS

Steps:

• Microwave chocolate and butterscotch chips in a 2 quart glass dish for 5-6 minutes on 60% power, or until melted.
• Watch carefully!
• (They don't actually melt, but look very shiny).
• Add peanuts and mix well.
• Drop by tablespoons on waxed paper.
• Cool in refrigerator.
• Store in covered container in refrigerator.
• I have used different chocolate chips other than Toll House, and they do not work well.

NUT CLUSTERS

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.

MIXED NUT CLUSTERS

Steps:

• In a large heavy saucepan, melt chocolate chips, milk and honey over low heat; stir until blended. Remove from heat. Stir in vanilla; add nuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in refrigerator.

CHOCOLATE RAISIN WALNUT CLUSTERS

Steps:

• 1. Pour chocolate chips in to microwavable bowl with wax. Heat on high stopping every 30 seconds to stir. When it is all melted nicely. Add your nuts and raisins,and stir well.
• 2. Take a table spoon and drop spoon fulls of mixture on to wax paper lined,or parchment paper lined baking sheet.
• 3. refrigerate until solid. I keep mine in the fridge in a plastic container. eat and enjoy.