Crunchy Chocolate and Peanut Clusters

Crunchy Chocolate and Peanut Clusters

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From: Diabetic Living Magazine

Because these sweet, crunchy treats take just 45 minutes to prepare, they can be made on short notice. Consider doubling the recipe—stored in an airtight container in the freezer, an extra batch will last for up to 3 months.

Ingredients 48 servings

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Original recipe yields 48 servings
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Metric
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  • 1 (12 ounce) bag semisweet chocolate pieces (2 cups)
  • 12 ounces vanilla-flavor candy coating (almond bark), chopped
  • ¼ cup creamy peanut butter
  • 3 cups puffed corn cereal
  • 1 cup lightly salted, dry-roasted peanuts

Preparation

  • Prep

  • Ready In

  1. Line two trays or large baking sheets with waxed paper. In a large heavy saucepan, heat and stir the chocolate pieces, chopped almond bark and peanut butter over medium-low heat until melted and smooth. Stir in cereal and peanuts until well coated.
  2. Drop cereal mixture from teaspoons onto the prepared trays. Chill about 15 minutes or until set.
  • Storage: Layer clusters between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 1 week or freeze up to 3 months.

Nutrition information

  • Serving size: 1 cluster
  • Per serving: 105 calories; 7 g fat(4 g sat); 1 g fiber; 11 g carbohydrates; 1 g protein; 21 mcg folate; 0 mg cholesterol; 9 g sugars; 42 IU vitamin A; 0 mg vitamin C; 15 mg calcium; 1 mg iron; 22 mg sodium; 58 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, 1 other carbohydrate

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