Ingredients:
- 2 (12 oz) bags semi-sweet chocolate chips (about 4 cups)
- 2 (12 oz) bags milk chocolate chips (about 4 cups)
- 2 cups butterscotch chips (optional but adds great flavor)
- 2 (12 oz) bags roasted salted peanuts (about 4 cups)
- 3 cups Rice Krispies cereal (or cornflakes, for crunch)
- 2 cups mini marshmallows (optional, for soft bites)
- 2 tsp vanilla extract
Instructions:
- Melt Chocolate Base
- In a large heatproof bowl, combine semi-sweet, milk chocolate, and butterscotch chips.
- Melt using a double boiler or in the microwave in 30-second bursts, stirring often, until smooth and creamy.
- Mix in Add-Ins
- Stir in peanuts until fully coated.
- Gently fold in Rice Krispies (or cornflakes) for crunch.
- If using marshmallows, fold them in last so they don’t fully melt.
- Add vanilla extract and stir well.
- Form Clusters
- Drop spoonfuls of the mixture onto parchment paper or wax paper.
- Flatten slightly with the back of the spoon if you want them more like cookies.
- Set
- Let clusters harden at room temperature for 2–3 hours, or refrigerate for about 30–45 minutes until firm.
- Serve & Store
- Store in an airtight container at room temp for up to 1 week, or refrigerate for longer freshness.
- Makes about 60–70 clusters depending on size.
These are perfect for holiday trays, parties, or gifting, and they’re super flexible—you can swap peanuts for almonds, pecans, or even pretzel pieces.
