Get your Halloween festivities on with these sweet, chocolatey clusters!
This year, on Halloween, I wasn’t in an area to hand out candy or do anything super festive so of course there’s no better option than you cook or make something myself! 😉
I came up with this combination solely based on what I had in the kitchen but luckily these don’t require a lot of ingredients to be delicious!
I hope you try these clusters out on this holiday and have fun doing it! Happy Halloween!
White Chocolate Nut & Seed Ghost Clusters
- MAKES: 15-20
- TOTAL TIME: 20
2/3 cup white chocolate chips
1/3 cup walnuts
1/3 cup almonds
1/4 cup sunflower seeds
1/4 pumpkin seeds
1/4 cup pomegranate arils, for the eyes
For the nuts and seeds, it’s best to keep them in smaller pieces to avoid them falling apart. I pulsed them in a food processor until crumbly but you could also roughly chop them by hand.
In a double boiler on the stove top or in the microwave in 30 second increments, melt the white chocolate until smooth.
In a bowl, mix the nuts and seeds with 3 tbs of the melted chocolate so it all starts to stick together, adding one more tbs of melted chocolate as needed. It will seem like they won’t stick but when you allow the chocolate to hard they will form together.
Use a spoon or you hands to add whatever kind of shape you prefer onto a tray lined with parchment paper. To make ghosts, I used a spoonful and gently formed tips on one end.
Put the clusters in the freezer or fridge for about 5 minutes for the chocolate to harden.
When they’re together, gently dip them back into the melted chocolate to create a smooth coating. If the white chocolate seems too thick it helps to add a tsp of melted oil, like coconut oil, to the chocolate to make it more manageable. Place the dipped clusters back on the sheet then carefully place the arils as the eyes, if using.
Let them harden in the fridge for freezer again and they will be ready to enjoy! Store in the fridge for up to a week! Happy Halloween!
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