Mar 022015

Very quick and yummy cluster recipe.

I use leftover nuts and chocolate from holiday baking to make these and sometimes they’re gone faster than everything else.

Makes a great addition to holiday candies and makes a great gift for the nut lover with a sweet tooth. Sometimes I add mini M&M’s to add a little color, so they look more festive. Dried fruit and your favorite nut mixes instead of plain peanuts are good, too!

Chocolate Peanut Clusters
Write a review
  1. 1/2 cup Milk Chocolate Chips
  2. 1/2 cup Semi-Sweet Chocolate Chips
  3. 1 Tablespoon shortening
  4. 1 cup lightly salted or unsalted, roasted peanuts
  1. In small bowl place milk and semi-sweet chocolate chips and shortening. Microwave for 1 minute or until chips are melted and mixture is smooth when stirred.
  2. Stir in peanuts and drop by spoonfuls onto parchment paper, waxed paper or into candy papers. Set until firm.
  1. Try using your favorite low-salt nut mix instead of peanuts or toss in some dried fruit.
Kryson's Kreations

Jan 092015

I make this a lot around Christmas and often give it as gifts. I haven’t done anything creative with the packaging yet, but I’ll post pictures when I figure out something I like. For now, I just use pretty tins I’ve collected over the years. Eventually I’m going to run out, so I better come up with something soon.

Puppy Chow freezes pretty well, so leftovers always go in the freezer to be enjoyed later. It’s especially yummy frozen in the middle of the summer.

Be very careful, it’s addictive!

Puppy Chow
Write a review
  1. 3/4 cup peanut butter
  2. 1/4 cup butter
  3. 1 cup chocolate chips
  4. 1/2 teaspoon vanilla
  5. 9 cups Rice Chex
  6. 2 cups powdered sugar
  1. Place Rice Chex in large bowl.
  2. Place 1 cup of powdered sugar in gallon ziplock bag.
  3. Combine peanut butter, butter and chocolate in microwave safe bowl. Microwave for one minute. Blend thoroughly.
  4. Add vanilla to peanut butter and chocolate mixture. Stir well.
  5. Pour peanut butter and chocolate mixture over cereal and toss evenly. Make sure all cereal is coated.
  6. Dump half of cereal into gallon bag. Add last cup of powdered sugar and dump in remaining cereal. Shake until cereal is well coated.
  7. Pour cereal on waxed or parchment paper to dry.
Kryson's Kreations



Sep 182011
1 (3 ounce) package cream cheese, softened 3/4 cup butter or margarine, softened
1 cup sugar 1 cup packed brown sugar
2 teaspoons vanilla 1/8 teaspoon almond extract
2 large eggs 2/3 cup chocolate fudge ice cream topping
2 cups all-purpose flour 1/2 cup baking cocoa
1 teaspoon baking soda 1 teaspoon salt
1 cup vanilla milk chips 1/2 package (6 ounces) milk chocolate chips
2 packages (6 ounces) bittersweet chocolate, coarsely chopped
  1. Heat oven to 350.
  2. Line cookie sheet with aluminum foil greased with shortening.
  3. Beat cream cheese and butter in large bowl on medium speed about 2 minutes or until fluffy.  Add sugars, vanilla, almond extract, eggs and ice cream topping.  Beat about 3 minutes or until fluffy.
  4. Mix flour, cocoa, baking soda and salt.  Stir into cream cheese mixture until evenly mixed.  Stir in remaining ingredients.
  5. Drop dough by heaping teaspoonfuls 2 inches apart.
  6. Bake 13 to 15 minutes or until edges are set.  Cool 5 minutes and remove from cookie sheet.  Finish cooling on wire rack.

Makes about 5 dozen

%d bloggers like this: