Chow Mein Clusters
Crunchy, sweet and a little nutty, these Chow Mein clusters are an easy no bake treat! Try our flavour combinations or be inspired to create your own.
Ingredients
Chocolate Butterscotch Clusters
- 1 cup semisweet or milk chocolate chips
- 1 cup butterscotch chips
- ¾ cup salted peanuts
- 2½ cups Chow Mein noodles
Salted Caramel Pecan Clusters
- 1 pkg (283g) sea salt caramel chips
- ⅓ cup mini semisweet chocolate chips
- 1 cup roasted pecans roughly chopped
- 2½ cups Chow Mein noodles
White Chocolate Almond Clusters
- 1 pkg (225g) white chocolate chips
- ⅓ cup toasted slivered almonds
- ⅓ cup toasted coconut
- 2½ cup Chow Mein noodles
Instructions
- If you are adding nuts or coconut, toast on a frying pan over low heat stirring occasionally. Keep a close eye on the contents of the pan, it does not take long to go from toasted to burnt.
- Break Chow Mein noodles into half an inch pieces. Combine noodles, nuts, and other mixings in a large bowl.
- Melt chocolate in a double boiler over simmering water stirring constantly until melted. Make sure not to expose the chocolate to water or steam to prevent seizing.
- Pour chocolate over mixings, stir until evenly coated.If you are making the salted caramel pecan clusters only melt the sea salt caramel chips. Allow the chocolate to cool adding the mini chips to your other mixings, then pour your chocolate. This will allow the mini chips to remain whole.
- Using two spoons scoop mixture onto parchment paper or a Silpat piling it no higher than half an inch. You can make them as big or small as you like.
- If you are sprinkling kosher salt on the clusters do so before the chocolate sets.
- To speed up the setting process place in the fridge. Once set consider storing them in the fridge to prevent melting.