White Chocolate Peanut Butter Cookie Clusters
User Reviews
4.5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
24
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Calories
83 kcal
White Chocolate Peanut Butter Cookie Clusters
Description
This recipe starts by melting vanilla-flavored white chocolate CandyQuik together with creamy peanut butter in the microwave, carefully stirred until smooth. To this warm mixture, crispy rice cereal, whole peanuts, and miniature marshmallows are folded in, creating a sticky, textured batter that balances crunchy cereal and nuts with soft marshmallows.
The clusters are formed by dropping spoonfuls onto prepared baking sheets and allowed to set at room temperature or chilled to harden. This preparation method results in bite-sized treats that are chewy and varied in texture, offering sweet white chocolate and peanut butter richness along with the crunch of cereal and nuts.
These clusters require no baking and are ready after firming, making them convenient to prepare ahead of time. The recipe can yield about 24 clusters, ideal for sharing or storing as a quick snack.
Ingredients
- one 1-pound package 16 ounces vanilla Caniquik, coarsely chopped (white almond bark or white chocolate chips may be substituted)
- peanut butter do not use natural or homemade; use conventional Jif, Skippy, or similar, heaping 1/2 cup, creamy
- 1 cup Rice Krispies cereal plus 1/4 cup cereal, only if necessary; see directions below, or similar gluten-free crispy rice cereal
- 1 cup peanuts
- 1 cup miniature marshmallows
Instructions
- Prepare two baking sheets by lining them with parchment or wax paper; set aside.
- In a large microwave-safe bowl, combine Candiquik, peanut butter, and heat on high power for 1 minute to melt. Stop and stir. As necessary, heat in 15-second bursts until mixture can be stirred smooth. Be very careful not to overheat the mixture because white chocolate is notorious for scorching and seizing up.
- To the melted white chocolate-peanut butter mixture, add 1 cup cereal, peanuts, marshmallows, and stir to coat. Mixture will be runny and you want to keep it loose and not too cluttered with add-ins. But if your mixture is extremely runny and would benefit from extra bulk, add 1/4 cup cereal.* Adding a pinch of extra peanuts or marshmallows also works.
- Using a 2-tablespoon cookie scoop or with a spoon, drop mounds onto prepared baking sheets (I made 24). Allow cookies to firm up for about 2 hours at room temperature, or expedite by placing trays in the refrigerator or freezer is you have the space.
- Cookies will keep airtight at room temperature for at least 2 weeks, in the refrigerator for at least 1 month, or in the freezer for at least 6 months. Take care any ingredients used are appropriate for your dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 83kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Sodium | 65mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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