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No-bake cookie clusters


  • 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


  1. Line a baking sheet with parchment paper or a silicon baking mat.
  2. 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.)
  3. 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. 
  4. 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.
  5. 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!

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