Description[]
Source: I'm Dreaming of a chocolate christmas - marcel desaulniers
Here is a toothsome candy that will get your favorite candy jockey on a sweet road of pleasure with every bite of chocolate, marshmallow, and nuts. The road may be rocky, but it sure is sublime. The clusters will keep sweetly divine at room temperature (76°F or less) for several days. It’s best to store them in individual clear treat bags or wax paper sleeves (you can locate the bags and sleeves in the cake decorating department of your local craft store), or you can individually wrap each cluster in wax paper, and place them in a tightly sealed plastic container. If the temperature is rising, refrigerate to avoid a meltdown.
Ingredients[]
- 16 ounces semisweet baking chocolate, coarsely chopped
- 3 tablespoons creamy peanut butter
- 1-1⁄2 cups plain corn flakes (not frosted)
- 1-1⁄2 cups miniature marshmallows
- 1⁄2 cup peanuts, toasted
Directions[]
- Line 2 baking sheets with parchment or wax paper.
- Melt the chocolate and peanut butter in the top of a double boiler or in a medium glass bowl in a microwave oven, and stir until smooth.
- Combine the corn flakes, marshmallows, and peanuts in a large bowl.
- Add the melted chocolate, and stir gently with a rubber spatula until all the ingredients are thoroughly combined.
- Using 2 heaping tablespoons or 1 #20 ice-cream scoop, portion 7 clusters, about 1 inch apart, widthwise and lengthwise, on each baking sheet.
- For a slightly flatter cluster, use the back of the tablespoon to gently press down on each cluster.
- Refrigerate the clusters until firm, about 30 minutes.
YIELD: MAKES 14 CLUSTERS