Crunchy Coffee Clusters Food

COFFEE CRUNCH BARS

Steps:

• Preheat oven to 325°F. Whisk first 3 ingredients in medium bowl to blend.
• Using electric mixer, beat butter and sugar in another medium bowl until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Stir in flour mixture in 3 additions, mixing until just absorbed after each addition. Stir in chocolate chips and almonds (dough will be thick).
• Turn dough out onto ungreased rimmed baking sheet. Using hands, press dough into 12-inch square. Pierce all over with fork at 1-inch intervals.
• Bake until edges are lightly browned and beginning to crisp, 45 to 50 minutes. Cool on sheet 1 minute. Cut into 48 bars. Immediately transfer to rack; cool (bars will crisp as they cool). DO AHEAD: Can be made 5 days ahead. Store in airtight container at room temperature.

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.

CRUNCHY NUT CLUSTERS

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.

CRUNCHY COFFEE CLUSTERS

Steps:

• Butter a 2-quart saucepan.
• Combine sugar, corn syrup, salt and coffee.
• Cook on high heat until sugar dissolves and mixture comes to a boil, stir constantly.
• Then cook to hard ball stage without stirring.
• Remove from heat.
• In a large chilled bowl, beat egg whites to stiff peaks stage.
• Pour the hot syrup into the egg whites (slowly!) while beating at high speed.
• Once the syrup is added, continue beating until you get soft peaks.
• Add nuts and beat for another 5 minutes.
• Let it cool down, then cover and put in the freezer.
• In a double boiler, melt the chocolate.
• Line several cookie sheets with waxed paper. Remove the other bowl from the freezer. Spoon out a teaspoon of the cold mixture and drop in the melted chocolate. Scoop out and place on the waxed paper.
• Repeat.
• When the mixture is used up, you can store any remaining chocolate for another use. Let the candies cool and harden, then store in the refrigerator.

CRUNCHY CHOCOLATE CLUSTERS

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.

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