White Chocolate Mallow Clusters Food

WHITE CHOCOLATE CEREAL CLUSTERS

Steps:

• In a large bowl, combine the cereal and peanuts. In a microwave-safe bowl, melt chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Pour over cereal mixture; stir until well coated. Spread onto a waxed paper-lined baking sheet. Let stand until chocolate is set. Break into small pieces.

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.

CHOCOLATE-MARSHMALLOW CLUSTERS

Steps:

• Melt chocolate as directed on package; pour over marshmallows in large bowl. Toss until evenly coated.
• Drop rounded tablespoonfuls of marshmallow mixture into 24 mounds on baking sheet sprayed with cooking spray.
• Refrigerate 1 hour or until firm.

CHOCOLATE-MALLOW CLUSTERS

Steps:

• Microwave chocolate in large microwaveable bowl on HIGH 2 min.; stir. Microwave 1 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Add next 5 ingredients; mix well.
• Spoon into 20 mounds on waxed paper-covered baking sheet, using about 2 Tbsp. cereal mixture for each. Top each with 1 large marshmallow, pressing marshmallow gently into top of mound to secure.
• Refrigerate 30 min. or until firm.

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.

WHITE CHOCOLATE PRETZEL CLUSTERS

Steps:

• COVER baking sheets with waxed paper; set aside. Place chocolate in medium microwaveable bowl. Microwave on MEDIUM (50%) 2 min., stirring after each minute Cool slightly.
• ADD remaining ingredients; toss to coat. Drop tablespoonfuls of the marshmallow mixture into 16 clusters on prepared baking sheets.
• REFRIGERATE 1 hour or until set. Serve in miniature muffin cup liners.

WHITE CHOCOLATE, FRUIT AND NUT CLUSTERS

Steps:

• Microwave chocolate in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until completely melted.
• Stir in remaining ingredients.
• Spoon 1 tsp. chocolate mixture into each of 48 mini paper muffin cup liners. Refrigerate 10 min. or until firm.

CHOCOLATE MALLOW NUT CLUSTERS

Steps:

• Dip marshmallows, one at a time, halfway into chocolate. Place, in clusters of five, on large sheets of wax paper.
• Dip pecans halfway into chocolate; place one pecan half on each marshmallow cluster.
• Let stand at room temperature until firm. Store in airtight container in cool dry place.