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No-bake cookie clusters
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You can customize this recipe with any mix-in you like!
YIELDS
6
TO
8
Ingredients
- 6 or 8 tablespoons unsalted butter, cut into chunks
- 12 oz. (340 g) white chocolate or semisweet or dark chocolate chips
- 4 cups (113 g) cornflakes or other cereal you need using up
- 1 cup (120 g) dried fruit that needs using up, chopped if needed
- 1/3 cup (25 g) unsweetened shredded or dried toasted coconut
- 1/3 cup chopped nuts, seeds, other cereal, candied ginger, dried chopped apples, crispy chow mien noodles, granola, chopped pretzels, oats, etc
- Sea Salt for finishing
- Optional: sprinkles, or crushed candy canes for garnish
Directions
- Line a baking sheet with parchment paper or a silicon baking mat.
- If you’re using white chocolate, use six tablespoons of butter. For semisweet chocolate, use eight tablespoons of butter. Put the butter in a small saucepan, top with the chocolate and cook over very low heat, stirring frequently, until smooth. (Alternatively, you can melt in a microwave-safe bowl in a microwave, stirring in 20-second increments.)
- In a large bowl, toss the cornflakes, dried fruit, coconut, and other optional ingredients. Pour over the melted chocolate and gently stir in with a spatula.
- Press the mixture into a scoop or spoon, binding the elements, before releasing the scoop or scraping the mixture off the spoon with another spoon onto the baking sheet. Finish with salt and sprinkles.
- Refrigerate until set before serving. You can also freeze for about 30 minutes in a hurry. To keep, cover and refrigerate for up to a week or freeze for up to 3 months. Enjoy!
