It's been a bit of a baking drought around here. Which isn't such a bad thing, as if the goodies are there, like little piggies, we'll eat them. Then today, I felt the all too familiar urge to create something sweet. Which ultimately led to Scott and I gobbling up lots of chunky clusters. Yep. Piggies are we.
Not surprisingly, this is yet another scrumptious selection from the Women's Weekly COOK book. And so super easy to prepare, it can be whipped up in a flash. No bake is always a great option in the summer months. No need to turn the house into a sauna running an oven for hours. But the beauty of this one is the taste, oh, the taste. I'm a big fan of pistachio and almonds, love a sultana or two and Cadbury Dairy Milk is a staple food source in my diet. So this recipe was always going to be a winner in my book. Be tempted and Enjoy!
Chocolate Nut Clusters
1/4 cup (35g) shelled unsalted pistachios
1/4 cup (35g) slivered almonds
1 cup (150g) milk chocolate melts, melted
(I used 200g Cadbury Dairy Milk, because it's yummy and
there can never be enough chocolate in sweet treats...
dark or white chocolate would also work beautifully)
1/2 cup (80g) sultanas
Line tray with baking paper
Heat small saucepan or frying pan; roast nuts;
stirring constantly until browned lightly (take care not to scorch nuts as they burn easily)
Remove nuts from pan
Place chocolate in small heatproof bowl;
place bowl over small saucepan of simmering water, stirring until chocolate melts
Stir nuts and sultanas into chocolate
Dropped heaped teaspoons of chocolate mixture onto tray
Refrigerate uncovered, until chocolate sets
For a festive twist, use white chocolate, halved red glace cherries and sprinkle clusters with desiccated coconut... YUM!