When I was young, my mother gave me a lot of liberty in our kitchen. I was given nearly free rein to cook, bake, experiment, and try whatever new recipes interested me. Through this process, I learned what I liked and what I didn’t like.
And if I didn’t like something, I would simply make it again, but with a little this or that added. My tastes evolved, my cooking skills improved, and now my mother prefers when I cook, even though she is a fine home cook herself!
However, there are a handful of dishes that both my mom and my dad prepared regularly that have stuck with me, either as unchangeable classic tastes that remind me of home, or as inspiration for me to develop a more grown-up version of a childhood favourite.
Chocolate clusters fall into the second category. I remember the recipe my mom used very clearly: She would melt 1 bag of butterscotch chips and 1 bag of semi-sweet chocolate chips in an oversized glass measuring cup (think 1-2 quarts!) in the microwave. Then, she would add salted Spanish peanuts and stir until everything was mixed and coated. Then, we would drop this mix onto waxed paper by the spoonful, and put the trays in the fridge. Rarely would I be able to wait until they were firm enough to handle.
I had nearly forgotten about this recipe until a year ago, when my mother gave me her oversized glass measuring bowl. She was a little reluctant, saying, “How am I going to make my chocolate clusters now?” But I reassured her: “I’ll make them for you, Mom.”And I did! But using the old childhood recipe, I found these candies too cloyingly sweet. And I had a variety of nuts and other fun ingredients in my cupboard that simply wouldn’t be passed over.
So this recipe is my grown-up riff on a childhood favourite. I hope that perhaps, it can be the same springboard for you to make your own version of these candies.
These candies need to be kept in the fridge or they will become a big mass of messy chocolate. I prefer to eat these straight out of the fridge, while they are still cold. But, it’s probably good – if you decide to be benevolent and share these with other people – to let them sit at room temperature for about 5 minutes.
1 cup butterscotch chips
2 cups semi-sweet chocolate chips
Optional: 2 squares (2 oz.) of unsweetened baker’s chocolate
3-4 cups of your favourite nuts and dried fruit
I like to use:
1 cup whole almonds
1 cup of peanuts, walnuts, or pecans
1/2 cup of pumpkin seeds
1/2 cup of shredded coconut (unsweetened)
1/2 cup of dried cranberries
1/2 cup of dried apricots, chopped or golden raisins
Melt the chocolate in a microwave safe bowl for 1 minute at a time, stirring until the chocolate is completely smooth with no lumps. Add in your fruits and nuts, and stir until coated. Drop by teaspoonful onto baking sheets lined with parchment, wax paper, or plastic wrap. Put trays in fridge or freezer until candies are firm. Store in an airtight container in the fridge for up to 3 weeks.
Makes a bunch, depending on how big you make them. This batch covered two large trays!