• Easy Desserts - 15

    From Dave Drum@1:3634/12 to All on Sun Jan 15 04:59:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: No-Bake Chocolate Clusters
    Categories: Cookies, Chocolate, Snacks, Fruits
    Yield: 40 servings

    8 tb (113 g) unsalted butter; in
    - chunks
    12 oz (340 g) white chocolate
    - bars; chop'd, or semisweet
    Chocolate chips
    4 c (113 g) cornflakes
    1 c (120 g) moist, plump dried
    - cranberries
    1/3 c (25 g) unsweetened shredded
    - coconut
    Fleur de sel or fine sea
    - salt; for finishing
    Sprinkles; for finishing

    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 tb (85 g) butter.
    For semisweet chocolate, use 8 tablespoons (113 g)
    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.

    By: Dorie Greenspan

    Yield: 40 cookies

    RECIPE FROM: https://cooking.nytimes.com

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