These Cookie Chocolate Clusters are so easy to make and just as easy to eat. Made with your favourite simple cookie and melted chocolate but why not add some nuts, pretzels and or marshmallows into the mix? It’s a great way to use up any of that hanging around Halloween chocolate!
I love clusters, any and all kinds. But my favourite are definitely these clusters made with cookies. I used a store bought cookie that I had in the pantry, a simple vanilla cookie, but you could use different kinds, pick your favourite. Or how about some shortbread or sugar cookies?
Table of Contents
- Cookies – I used a simple butter cookie that I bought, but homemade cookies work really well also, why not try peanut butter, shortbread or even sugar cookies.
- Chocolate – I made 2 batches with a dark chocolate and milk chocolate. These are perfect with the extra Halloween chocolate or even Easter chocolate.
- Mini Marshmallows – I had some extra so I wanted to use them up.
- Roasted Almonds – You could also use hazelnuts or even peanuts.
How to roast nuts
Place nuts in a single layer on an ungreased baking / cookie sheet. Bake for 5 minutes toss the nuts then continue to bake for another 3 minutes. They should have a nice aroma and be a golden colour. Remove them immediately from pan and place in a clean bowl or plate to cool. Do not leave them on the pan to cool, as they will continue to bake.
What are chocolate clusters?
Clusters are a simple and easy no bake chocolate recipe, usually made with nuts that are tossed together with melted chocolate, you can use white, dark or milk chocolate, or even a mix. The mixture is then scooped or spooned onto a parchment paper lined cookie sheet, they are left to harden and then enjoyed as a snack or why not dessert?
How to make them
Roast the nuts for about 8 minutes, then move immediately to a clean bowl to cool.
Melt the chocolate either bain marie or in the microwave. Let cool 5-10 minutes.
In a medium – large bowl break the cookies into small pieces (I made 2 batches so I divided the cookies into 2 bowls).
Add the melted chocolate and additions if using and mix to combine.
Place heaping spoonfuls of mixture on the prepared cookie sheets and chill until firm.
What is bain marie?
For those of us, me included without a microwave, the best way to melt chocolate, (or a chocolate and butter combination) is to place it in a bowl and place the bowl over a small pot with water (make sure the water does not touch the bottom of the bowl).
Then the water is heated and melts the chocolate, all you have to do is stir the ingredients until smooth. I have been melting chocolate this way forever, no need for any fancy equipment.
Just make sure no water touches your melted chocolate or it will seize and unfortunately you will have to start over.
How to melt chocolate with a microwave
Place the chocolate in a microwave safe bowl and microwave for 30 seconds or 20 seconds if using a high temperature, remove the bowl and stir the chocolate. Repeat this process, cooking for 30 seconds, stirring and repeat for as many times as necessary to melt the chocolate.
They should be stored in an airtight container and kept in a cool dry area. If your house is too warm, then store in the fridge or else the chocolate will melt. If kept at room temperature they will keep for about 5 days, in the fridge approximately 2 weeks.
I freeze mine all the time, just place in a freezer safe container, separate the layers with parchment paper and freeze, they will keep for up to 2 months in the freezer.
If you are looking for something to make with all that extra chocolate, go ahead and make some chocolate clusters. They make a delicious gift idea too. Enjoy!
More Chocolate Recipe
Easy Cookie Chocolate Clusters
- 7 ounces cookies (broken into small pieces – simple vanilla, shortbread or sugar cookies)
- 4½ ounces dark chocolate (melted good quality or leftover chocolate)
- 4½ ounces milk chocolate (melted good quality or leftover chocolate)
- ½ cup mini marshmallows
- ½ cup skinned almonds roasted (or hazelnuts or peanuts)
You could also add pretzels, 2-3 different types of nuts or even dried fruit.
- Pre-heat the oven to 350F (180C)
- Place nuts in a single layer on an ungreased baking / cookie sheet. Bake for 5 minutes, toss the nuts then continue to bake for another 3 minutes. Remove them immediately from pan and place in a clean bowl or plate to cool. Do not leave them on the pan to cool, as they will continue to bake.
- Melt the chocolate either bain marie or in the microwave. Let cool 5-10 minutes.
- In a medium – large bowl break the cookies into small pieces (I made 2 batches so I divided the cookies into 2 bowls). Add the melted chocolate and additions if using and mix to combine.
- Place heaping spoonfuls of the mixture on the prepared cookie sheets and chill for about an hour until firm. Enjoy!