White Chocolate Clusters

It’s almost time for the holidays. Growing up my Mom always made several cookies and candies. Over the years we’ve changed some up and not made other because she always made way to many we had so many leftover. This first recipe I’m going to share is one we’ve been making for the past several years and it’s one of my family’s favorites.

It’s more of a candy vs a cookie. But I always call it a cookie. These are super simple. They aren’t the the prettiest cookies but the fact that they are so good makes up for it. The color doesn’t scream holiday. Over the years to try and make it more holiday I added some food coloring to the almond bark and honestly, it didn’t come out looking good at all. So, I just make it the regular way.

Check out these awesome cookie/candy.

White Chocolate Clusters

1 1/2 lbs almond bark, vanilla flavor (1 whole block)
1 3/4 cup crunchy peanut butter
1 3/4 cup dry roasted peanuts
1 3/4 cup rice crispy cereal
1 3/4 cup mini marshmallow

Parchment paper/wax paper

Directions: Preheat over 275°. In a large baking dish add the almond bark and place in the oven 7-9 minutes to melt. Check after the time is up and mix the almond bark and put back in the oven if still not fully melted. Keep an eye on the almond bark as it can burn quickly. If there is a few chunks left take out and mix until they melt in.

After almond bark is melted, quickly add in the other ingredients in the order above. First, add in chunky peanut butter and mix well. Then add in the peanuts, rice crispy cereal and marshmallows and mix until fully coated.

Lay out wax paper or parchment paper and drop spoonfuls of the mixture. Make them as big or small as you like. I’d prefer them smaller. Let the candy harden up and then store in an airtight container in a cool place. Eat within 4-6 weeks. Enjoy!