M&M Clusters
By America's Test KitchenPublished on October 15, 2012
Yield
Makes about 30
Ingredients
2 cups small pretzels, broken into 1-inch pieces1 cup salted dry-roasted peanuts 8 ounces (227 grams) white chocolate, melted but warm½ cup mini M&M candies
Before You Begin
This recipe works with milk chocolate, too.
Instructions
- Mix clusters: Line baking sheet with parchment paper. Combine pretzels and peanuts in medium bowl. Stir in white chocolate until combined.
- Shape clusters: Spoon tablespoonfuls onto prepared baking sheet. Sprinkle 4 or 5 M&Ms over each cluster. Refrigerate until chocolate hardens, about 15 minutes, and serve. (Once hardened, clusters can be stored in airtight container at room temperature for up to 2 days.)
Yield
Makes about 30Ingredients
Ingredients
Ingredients
Why This Recipe Works
M&Ms added bright color, crunchy texture, and a chocolate flavor to our M&M Clusters. The salty and sweet ingredients made a unique and irresistible combination. We used melted white chocolate—either chips or chunks—to “glue" the clusters together. Salted dry-roasted peanuts provided the best flavor of all the options we tested.
This is a members' feature.
5 Comments