12 chocolate butter cluster candy Recipes

caramels, water, butter, coarsely chopped pecans, white candy coating, coarsely chopped, dark chocolate candy coating, coarsely chopped

cream-filled chocolate sandwich cookies (such as oreos), butter, light corn syrup, dark chocolate chips, dried cranberries, chopped dried dates, candied cherries, cut in half

honey graham cereal, honey-roasted peanuts, coarsely chopped pecans, butter, light brown sugar, light corn syrup, wax paper, pretzel sticks, candy-coated chocolate pieces

toasted pecans, heavy cream, granulated sugar, light corn syrup, vanilla extract, unsalted butter, in pieces, salt, black licorice strands , cut into 2-inch pieces, semisweet chocolate, chopped, milk chocolate, chopped, chocolate curls or jimmies, optional, line 2 baking sheets with waxed paper and lightly spray with, mound 30 small clusters of pecans , about 3 or 4 pecans each, spaced a, couple inches apart on the pan ., make caramel : warm the cream over low heat and keep warm while you, cook the sugar ., put the sugar and corn syrup and in a deep, heavy-bottomed large, saucepan ., cook over medium heat, stirring occasionally until the sugar, dissolves ., stop stirring , raise heat to medium-high, and simmer until the sugar, reaches the hard crack stage , or 305 degrees f on a candy, thermometer , about 7 minutes., whisk the butter and salt into the sugar mixture., gradually pour in the cream and vanilla taking care since the mixture, will bubble up ., reduce the heat to medium and continue to cook, stirring, occasionally , until the sugar reaches soft ball stage, 240 degrees f, on the thermometer , about 5 minutes more., immediately remove from the heat and cool for a minute., ladle a couple tbsp of warm caramel over some of the nut, clusters , to make the spider bodies., then press 6 pieces of licorice into the warm caramel to make the, legs ., repeat with the remaining caramel and licorice., helpful to have an extra hand here, since the caramel can set, quickly ., if caramel hardens, warm over very low heat . ), let spiders cool 15 minutes ., meanwhile , put the chocolates in a medium heatproof bowl., bring a saucepan filled with 1-inch or so of water to a very slow, simmer; set the bowl over , but not touching, the water., stir the chocolate occasionally until melted and smooth ., alternatively , put the chocolate in a medium microwave-safe bowl., melt at 50 percent power in the microwave until soft , about 1 minute., stir , and continue heat until completely melted, 2 to 3 minutes, spoon about 1 tbsp of melted chocolate on top of each spider ., sprinkle with jimmies or chocolate curls, if desired., let cool until firm .

white candy coating, coarsely chopped, creamy or chunky peanut butter, salted dry roasted peanuts, pastel miniature marshmallows, crisp rice cereal

marshmallow creme, hershey chocolate kisses, sugar, evaporated milk, butter or 1/2 cup margarine, pecans

butter, divided, evaporated milk, sugar, brown sugar, light corn syrup, salt, chopped pecans, vanilla extract, milk chocolate candy coating, melted

chocolate candy coating, chopped, shortening, creamy peanut butter, coarsely chopped granola bars (we tested with nature valley maple brown sugar granola bars), sesame sticks or thin pretzels, almonds, toasted, marshmallows, caramels, chopped

coarsely chopped pecans, butter, melted, chocolate candy coating squares, chopped chocolate-coated caramels

chopped pecans, butter, melted, milk or dark chocolate candy coating, melted