MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: No-Bake Chocolate Clusters
Categories: Cookies, Chocolate, Snacks, Fruits
Yield: 40 servings

8 tb (113 g) unsalted butter; in
- chunks
12 oz (340 g) white chocolate
- bars; chop'd, or semisweet
Chocolate chips
4 c (113 g) cornflakes
1 c (120 g) moist, plump dried
- cranberries
1/3 c (25 g) unsweetened shredded
- coconut
Fleur de sel or fine sea
- salt; for finishing
Sprinkles; for finishing

Line a baking sheet with parchment paper or a baking mat
or with 40 mini-muffin liners.

If you're using white chocolate, use 6 tb (85 g) butter.
For semisweet chocolate, use 8 tablespoons (113 g)
butter. Put the butter in a small saucepan, top with the
chocolate and cook over very low heat, stirring almost
constantly, until smooth. (Alternatively, you can stir
in a heatproof bowl set over simmering water or in a
microwave-safe bowl in a microwave, stirring in
20-second increments.)

Meanwhile, toss the cornflakes, cranberries and coconut,
if using, in a large bowl. Pour over the melted
chocolate and gently stir in with a flexible spatula.
Some of the cereal will break - it's inevitable - but
keep working until you've coated all of the flakes.

Use a medium cookie scoop or two spoons to shape sweets
either on the lined baking sheet or in the paper liners.
Gently press the mixture into the scoop or a spoon,
binding the elements, before releasing the scoop or
scraping the mixture off the spoon with another spoon
onto the sheet or into the liners. Finish with salt and
sprinkles, if using.

Refrigerate or freeze (my preference) for about 30
minutes, or until set, before serving. To keep, cover
and refrigerate for up to a week or freeze for up to a
month. These are good straight from the fridge or just a
few minutes out of the freezer.

By: Dorie Greenspan

Yield: 40 cookies

RECIPE FROM: https://cooking.nytimes.com

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