40 minutes
Delightful clusters made with semisweet chocolate, butterscotch chips, chow mein noodles, and optional peanuts.
Semisweet Chocolate Chips
cups
Butterscotch Chips
cups
Chow Mein Noodles
cups
Peanuts, optional
cups
1. Prepare Baking Sheet
Prepare a baking sheet by lining it with wax paper or parchment paper. This will make it easy to remove the clusters later without any sticking.
2. Melt Chips
Take a microwave-safe bowl and add 1 cup of semisweet chocolate chips and 1 cup of butterscotch chips. Microwave the chips in 30-second intervals, stirring after each interval until the mixture is completely smooth and all the chips have melted.
3. Mix Noodles and Peanuts
Add 2 cups of chow mein noodles and, if desired, 0.5 cup of peanuts to the melted mixture. Stir everything together until the noodles and peanuts are thoroughly coated.
4. Form Clusters
Using a spoon, drop spoonfuls of the mixture onto the prepared baking sheet, forming neat little haystacks.
5. Chill Clusters
Place the baking sheet in the refrigerator for about 30 minutes to allow the clusters to set properly.
6. Serve Clusters
Once the clusters are firm, remove them from the refrigerator and serve. Store leftovers in an airtight container.
Combine melted dark chocolate with roasted almonds and finish with a sprinkle of sea salt for a sophisticated flavor profile.
Melt white chocolate and mix it with dried cranberries and chopped pistachios for a festive, colorful treat.
Melt milk chocolate and mix in a dollop of creamy peanut butter before adding in roughly crushed pretzels for a sweet and salty snack.
Introduce a pinch of fleur de sel or coarse sea salt to the butterscotch mixture. The salt will cut through the sweetness and add a gourmet salted caramel note to the clusters.
Mix melted white chocolate with a teaspoon of matcha powder for color and flavor, then stir in rice crisps for texture.
Choose high-quality chocolate and butterscotch chips for the best flavor and outcome. High cocoa content chocolate can provide a richer taste.
Gently melt chocolate and butterscotch chips using a double boiler or microwave in short bursts, stirring frequently to prevent scorching or seizing.
Use dark or semisweet chocolate to offset the sweetness of the butterscotch. A pinch of flaky sea salt can enhance flavors and balance the sweetness.
For a glossy finish and a satisfying snap, temper the chocolate. This will help your clusters set well at room temperature without turning dull or gray.
Store clusters in an airtight container at room temperature in a cool, dark place. Refrigerate if necessary to prevent melting.
Comments (0)