Featured Pinch Tips Video
- 1 c
- puffed rice cereal
- 1 c
- lightly salted cashews, coarsely chopped
- 1/2 c
- dried cranberries, chopped
- 10 oz
- vanilla-flavor candy coating, chopped
- dash freshly grated nutmeg or ground nutmeg
- dash ground cinnamon
- 1 oz
- semisweet chocolate pieces
- 1 tsp
- finely chopped cashews
1Line a large baking sheet with foil; set aside.
Place puffed rice cereal in a resealable plastic bag; seal bag.
Using a rolling pin, roll over bag to crush cereal lightly. In a large bowl combine crushed cereal, the 1 cup cashews, and the cranberries; set aside.
2In a medium microwave-safe bowl microwave candy coating, nutmeg, and cinnamon, uncovered, on 100 percent power for 1 to 1-1/2 minutes or until candy coating melts, stirring every 30 seconds.
Pour melted candy coating mixture over cereal mixture; stir until thoroughly combined.
3Quickly drop spoonfuls of the mixture onto the prepared baking sheet.
Let clusters stand about 30 minutes or until firm. In a small saucepan heat chocolate pieces and shortening over low heat until melted and smooth.
Drizzle clusters with melted chocolate mixture. Sprinkle with additional finely chopped cashews.
Layer clusters between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week.