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Chocolate-Peanut Butter Oat Clusters

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Pixicook editorial team

Delicious and chewy chocolate-peanut butter oat clusters, perfect for a quick snack.

Ingredients for Chocolate-Peanut Butter Oat Clusters

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USchevron
serves
15 peoplechevron

Plain Or Lightly Toasted Sugar

0 oz

Milk

0 oz

Dutched Cocoa Powder

0 oz

Dark Chocolate, melted

0 oz

Creamy peanut butter

0 oz

Vanilla Extract

teaspoons

Instant Oatmeal

0 oz

Old-fashioned Rolled Oats

0 oz

How to Make Chocolate-Peanut Butter Oat Clusters

1. Boil mixture

Start by whisking together the plain or lightly toasted sugar, milk, Dutched cocoa powder, and Diamond Crystal kosher salt in a 3-quart stainless steel saucier. Place the saucier over medium heat and continue to whisk until the mixture begins to boil, which should take about 5 minutes.

2. Cook to temperature

Once boiling, clip a digital thermometer to the side of the pan and let the mixture continue to cook. Stir occasionally and keep an eye on the thermometer; you're aiming for the mixture to reach 230°F (110°C), which should take about 6 minutes. At this temperature, the mixture will be bubbly and thick, ensuring the proper consistency.

3. Add chocolate, peanut butter, and vanilla

Remove the saucier from the heat and whisk in the melted dark chocolate, creamy peanut butter, and vanilla extract until smooth.

4. Fold in oats

Immediately fold in both the instant oatmeal and old-fashioned rolled oats using a flexible, heat-resistant spatula. Stir just until the mixture begins to thicken, which means it's ready to be shaped.

5. Shape and cool

Using metal spoons, drop spoonfuls of the mixture onto a parchment-lined half sheet pan, spacing them evenly. Allow the clusters to cool on the pan for about 25 minutes, or until they are firm and dry to the touch. Once cooled, transfer the clusters to an airtight container.

Variations

Chocolate Twist

Use different types of chocolate, such as white chocolate, dark chocolate (70% or higher cacao), or flavored chocolate like orange or mint.

Chocolate Variations

Use white, dark, or milk chocolate, or even a combination. Introduce cocoa powder for a deeper chocolate taste.

Salted Contrast

Enhance the flavor with a sprinkle of flaky sea salt on top of the clusters before they set.

Seasonal Flavors

Introduce pumpkin puree and spice for autumn, or peppermint extract and crushed candy canes for the holidays.

Nut Butter Swap

Substitute almond butter or cashew butter for peanut butter.

Pitfalls and tips

Quality of Ingredients

Select high-quality chocolate and natural, unsweetened peanut butter. Use old-fashioned rolled oats for texture.

Setting the Clusters

Use parchment paper and refrigerate, then bring to room temperature before serving.

Melting Chocolate

Gently melt chocolate using a double boiler or microwave at 50% power to prevent scorching.

Consistency

Aim for the right oat-to-chocolate ratio to avoid excess chocolate pooling.

Peanut Butter Integration

Warm peanut butter for a smooth blend with melted chocolate.

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