7ouncescookies (broken into small pieces - simple vanilla, shortbread or sugar cookies)
4½ouncesdark chocolate (melted good quality or leftover chocolate)
4½ouncesmilk chocolate (melted good quality or leftover chocolate)
EXTRAS (optional)
½cupmini marshmallows
½cupskinned almonds roasted (or hazelnuts or peanuts)
You could also add pretzels, 2-3 different types of nuts or even dried fruit.
Instructions
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!
Notes
I mixed dark chocolate and almonds with the cookies and milk chocolate and mini marshmallows with the cookies.Store the chocolate clusters in an airtight container, they will keep in a cool dry area for up to 5 days and in the fridge for approximately2 weeks.They can be frozen in a freezer safe container for up to 2 months, separate the layers with parchment paper.