Chocolate Cherry Clusters Food

CHOCOLATE-CHERRY CLUSTERS

Steps:

• In a large bowl, break cornflakes into small pieces with your fingers. Add cherries and toss together.
• Place 2/3 cup chocolate in a medium heatproof bowl set over (not in) a pot of simmering water. Stir occasionally until chocolate melts, 3 to 5 minutes. Remove from heat and add remaining chocolate, stirring until melted. (Alternatively, microwave the chocolate in a bowl in 30-second increments, stirring after each, until melted.) Pour over cornflake mixture and, with a rubber spatula, gently fold just until cereal and cherries are completely coated.
• Drop by heaping tablespoonfuls onto 2 parchment-lined baking sheets and let set in a cool, dry place, 1 hour.

CHERRY ALMOND CHOCOLATE CLUSTERS

Steps:

• In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
• Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
• Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.

CHERRY-ALMOND-CHOCOLATE CLUSTERS

Steps:

• In a medium bowl, toss together the almonds and cherries. Line a baking sheet with wax paper.
• Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently; make sure the water is not touching the top pan. Remove the double boiler from the heat, and stir in the rest of the chocolate until melted. Remove the top pan with the chocolate in it, gently wipe the bottom of it, and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on to of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
• Stir the fruit/nut mixture into the chocolate. Spoon out heaping tablespoon-size clusters of the chocolate mixture onto the baking sheet about 1 inch apart. Put them in the refrigerator to cook and set for about 20 minutes. Store and serve 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 CASHEW CLUSTERS

Steps:

• Prepare a large sheet pan by lining it with parchment paper and setting it in the refrigerator to chill.
• Use a double boiler or microwave to melt the semi-sweet chocolate chips and dark chocolate chips together.
• Once the chocolate has completely melted, add in the cashews and toffee bits. Mix until the cashews and toffee bits are completely covered in chocolate.
• Use a 2-inch cookie scoop to scoop out mounds of the mixture onto the chilled sheet pan.
• Sprinkle it with sea salt and optional sprinkles.
• Let the clusters set by chilling them in the refrigerator for 20 minutes or by leaving it at room temperature for 45 minutes. They should be hardened so that they stick together and the chocolate is solid.
• Plate and serve.

CHOCOLATE PRETZEL CLUSTERS

Steps:

• Melt 12 ounces finely chopped semisweet chocolate in a heatproof bowl set over a saucepan of simmering water, stirring (do not let the bowl touch the water). Remove the bowl from the pan and let the chocolate cool slightly, then toss with 3 cups lightly crushed mini pretzel twists and 1 cup rice cereal squares (such as Chex). With an oiled spoon, scoop heaping tablespoonfuls onto a parchment-lined baking sheet. Refrigerate until set, at least 30 minutes.

ELLIE KRIEGER'S CHERRY-ALMOND-CHOCOLATE CLUSTERS

Steps:

• In medium bowl toss together almonds and cherries. Line baking sheet with waxed paper.
• Melt half of the chocolate in top of double boiler over slightly simmering water, on lowest possible heat setting. Stir chocolate frequently, making sure water in bottom pan does not touch top pan. Remove double boiler from heat. Stir in remaining chocolate until melted. Remove top pan and wipe water from bottom of pan; set aside To keep chocolate at the right temperature while making clusters, replace the simmering water in the bottom pan with warm tap water and place the pan of melted chocolate on top of the warm water.
• Stir fruit-nut mixture into chocolate. Spoon heaping tablespoon-size clusters of the chocolate mixture onto waxed paper-lined baking sheet about 1 inch apart. Refrigerate to cool and set, about 20 minutes. Store and serve at room temperature.

CHERRY ALMOND CHOCOLATE CLUSTER

Steps:

• In a medium bowl, toss together the almonds and cherries.
• Line a baking sheet with waxed paper.
• Melt half the chocolate in the top of a double boiler over about an inch of barely simmering water, over the lowest possible heat, stirring frequently.
• Remove the pan from the heat and stir in the rest of the chocolate.
• Remove the top pan with the chocolate in it, gently drying the bottom, and set it aside.
• Replace the simmering water in the bottom pan with warm water from the sink. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the proper temperature while you make the clusters.
• Stir the fruit and nut mixture into the chocolate.
• Spoon out heaping tablespoon size clusters of the chocolate mixture onto the baking sheet about 1 inch apart.
• Put them in the refrigerator to set for at least 15 minutes.
• Store and serve at room temperature.
• Enjoy!