Coconut Krispy Chocolate Clusters Food

COCONUT KRISPY CHOCOLATE CLUSTERS

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.

2 INGREDIENT CHOCOLATE COCONUT CANDY CLUSTERS

Steps:

• Line a medium baking sheet with wax paper or parchment paper. Clear some room in the freezer for this sheet. Set aside.
• To melt the chocolate, use the double boiler method or do the following. Add chocolate to a medium, microwave-safe bowl. Heat in 20-second increments until melted. Stir in between heating increments, until smooth.
• Add in coconut. Stir and fold until well combined and thoroughly mixed.
• Using a small cookie scoop, scoop and drop candy mixture onto the prepared baking sheet, spaced evenly apart. Here is the small cookie scoop that I use and love.
• Chill in the freezer for 10-20 mins, until firm. Enjoy! Storing instructions below.

COCONUT CLUSTERS

Steps:

• Measure the coconut and chocolate chips into a large bowl. Warm the chocolate and coconut in the microwave for 1-3 minutes or until the chocolate begins to melt. Alternatively, you can melt the chocolate over a double boiler on the stove top.
• Stir the coconut mixture with a spoon until all the crunchy coconut is covered with chocolate.
• Scoop 1-2 tablespoons of the mixture onto a sheet pan or baking sheet, or use a cookie spoon to measure out the clusters. Top with optional seeds or sea salt.
• Next, place in the freezer for 10-15 minutes, or until the chocolate sets.
• Store leftover coconut clusters in an airtight container in the refrigerator.

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.

CRISPY CLUSTERS

Steps:

• Mix corn flakes, coconut and walnuts in large bowl.
• Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended. Pour over corn flake mixture; toss to coat.
• Drop rounded tablespoonfuls of the corn flake mixture onto wax paper-covered baking sheet or tray. Cool completely.