Crunchy Chocolate Clusters Recipe

Crunchy Chocolate Clusters Recipe
Crunchy Chocolate Clusters Recipe photo by Taste of Home
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Crunchy Chocolate Clusters Recipe

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This easy candy has a south-of-the-border flavor with cinnamon, chocolate and coffee. Sweet, salty and crunchy, it's a great no-bake treat. —Roxanne Chan, Albany, California
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3/4 cup coarsely crushed pretzels
  • 1/4 cup raisins
  • 2 tablespoons pine nuts, toasted
  • 1-1/3 cups (8 ounces) semisweet chocolate chips
  • 1/2 teaspoon instant coffee granules
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup sour cream
  • Coarse sea salt

Directions

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. Yield: 3/4 pound (12 pieces)
Originally published as Crunchy Chocolate Clusters in Simple & Delicious April/May 2018

Nutritional Facts

1 piece: 139 calories, 8g fat (4g saturated fat), 1mg cholesterol, 86mg sodium, 19g carbohydrate (12g sugars, 1g fiber), 2g protein.

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  • 3/4 cup coarsely crushed pretzels
  • 1/4 cup raisins
  • 2 tablespoons pine nuts, toasted
  • 1-1/3 cups (8 ounces) semisweet chocolate chips
  • 1/2 teaspoon instant coffee granules
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup sour cream
  • Coarse sea salt
  1. 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.
  2. Drop mixture by heaping tablespoonfuls onto a waxed paper-lined baking sheet. Sprinkle with salt.
  3. Refrigerate until set, about 10 minutes. Store in an airtight container in the refrigerator. Yield: 3/4 pound (12 pieces)
Originally published as Crunchy Chocolate Clusters in Simple & Delicious April/May 2018

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