Time 1h15m Yield about 6-1/2 dozen. Number Of Ingredients 6 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.
Time 25m Yield 3/4 pound (12 pieces) Number Of Ingredients 8 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.
Time 1h5m Yield 78 serving(s) Number Of Ingredients 6 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.
Yield 24 Number Of Ingredients 6 Steps:
Grab a large cookie sheet and cover in wax paper or parchment paper. Set aside. In a large bowl, gently mix together cereal, peanuts, and marshmallows. Set aside. In a separate bowl, add peanut butter and almond bark (make sure that almond bark is broken up into smaller chunks). Place peanut butter and almond bark in microwave for 90 seconds. Stir, then place back in microwave for 30 seconds. Continue to cook and stir peanut butter and almond bark mixture at 15 second intervals until smooth and completely melted. Pour peanut butter mixture over cereal mixture in the large bowl. Using a large wooden spoon, gently mix together until all cereal, peanuts, and marshmallows are completely coated in melted peanut butter mixture. Using a tablespoon or small cookie scoop, scoop large spoonfuls onto the prepared cookie sheet. If desired, top with sprinkles. Let sit at room temperature for 2 hours to set up completely (or place in the fridge for about 30 minutes to set up faster).
Time 2h30m Yield 4 dozen Number Of Ingredients 6 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.
Time 16m Number Of Ingredients 6 Steps:
In a large bowl, mix together chocolate chips, peanut butter chips, butter, and peanut butter. Microwave on high for 45 seconds, stir, and microwave again for 30 seconds. Stir until smooth (if it isn’t completely melted, return to the microwave for 20 second intervals, stirring after each time). Add pretzels and peanuts to the melted chocolate mixture and stir until they are completely coated in chocolate. Drop by tablespoonfuls onto wax paper and refrigerate for about 30 minutes or until firm. Optional: drizzle with melted peanut butter. If you don’t eat them all in one sitting, store leftovers in an airtight container.
Time 20m Yield 40 cookies Number Of Ingredients 7 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.
Time 1h15m Yield 78 Number Of Ingredients 6 Steps:
In 4-quart saucepan, melt candy coating over medium heat, stirring frequently. Stir in peanut butter until mixture is smooth. Add remaining ingredients, stirring until completely coated. Drop mixture by heaping teaspoonfuls onto waxed paper or cookie sheet; sprinkle with colored sugar. Let stand until firm, about 1 hour. Store in airtight container at room temperature.
