Usually, these are on the days where it’s just been a LONG day, so I want something quick. Most of the time, a handful of frozen semi-sweet chocolate chips is enough to tide me over, but sometimes I want a little more.
These are a great solution!
I’ve seen different versions of these floating around. All I really knew was that there was peanut butter, chocolate, and a little cereal for crunch. Most of the recipes I’ve seen have cornflakes. I had some bran cereal on hand that I use for bran muffins, so I went ahead and used that instead.
I sort of winged the amounts based on what I had on hand, and I thought they turned out beautifully. I recommend using a natural peanut butter containing only peanuts and maybe salt. No palm oil, added sugars, etc. My favorite is actually Kroger store brand crunchy natural peanut butter. It’s the best I’ve ever had. I also recommend using high quality chocolate chips so that they melt better. I use Ghiradelli or Guittard brands. They’re made with real vanilla and melt beautifully.
These kept well in the refrigerator for at least five days. I think they could have lasted well another few days, but they didn’t last that long.
So, for the days where you need treats fast, I give you crispy, chocolatey, peanut buttery goodness.
- 3c bran or corn flake cereal
- 1½c semi-sweet chocolate chips (I use Ghiradelli or Guittard)
- ½c peanut butter
- Place cereal in a large bowl. Prepare a baking sheet with parchment paper or a silicone liner. In a medium saucepan, melt chocolate chips and peanut butter over medium-low heat, stirring often. Pour chocolate mixture over cereal and stir to coat. Keep stirring and stirring till cereal is well-coated.
- Drop by spoonfuls onto the baking sheet, making 20-24 clusters. Let sit on counter or put in the refrigerator until set. (I used the refrigerator, and they were set by the time I cleaned up).
- Store leftovers in the refrigerator.
Chocolate Peanut Butter Clusters