No-Bake Christmas Chocolate Crunch Clusters

The milk chocolate chips do the heavy lifting in these No-Bake Christmas Chocolate Crunch Clusters, melting into the glossy coating that holds everything together. Crunchy cornflakes get coated in melted milk chocolate and peanut butter, then finished with sprinkles so they look festive on any cookie tray. Make them when you want something sweet without turning on the oven.

No-Bake Christmas Chocolate Crunch Clusters Ingredients

• 1 1/2 cups milk chocolate chips — The main chocolate coating. Milk chocolate melts smoothly and sets with a soft, sweet bite.
• 1/2 cup semi-sweet chocolate chips — Added for a deeper chocolate flavor that balances the sweetness of the milk chocolate.
• 1/2 cup creamy peanut butter — Adds richness and helps the coating cling to every flake. I like a smooth, creamy peanut butter here, since natural styles tend to separate in the melted chocolate.
• 1 tbsp coconut oil — Thins the melted chocolate so it coats evenly and sets with a glossy finish.
• 1 tsp vanilla extract — Rounds out the chocolate and peanut butter flavors. Stir it in once the mixture is smooth.
• 1/4 tsp salt — A small pinch that keeps the sweetness in check.
• 2 tbsp mini chocolate chips — Pressed onto the warm clusters for extra chocolate bits and a little extra crunch.
• 3 cups cornflakes cereal — The crunchy base of the clusters. Use plain cornflakes so the chocolate and peanut butter stay the star.
• 1/4 cup Christmas sprinkles — Gives the clusters their holiday color. Use red and green sprinkles for the classic look.

Substitutions And Additions

Milk Chocolate Chips

I’d swap in an equal amount of white chocolate chips if you want a sweeter, lighter cluster. Keep an eye on the melting, since white chocolate can seize if it gets too hot. Stir it in short bursts and it will stay smooth.

Peanut Butter

Almond butter works in place of the peanut butter with the same amount and a milder, nuttier flavor. The coating may be slightly thicker, so stir well before adding the cereal. Avoid oily natural peanut butter, which can make the clusters greasy.

Cornflakes Cereal

Rice cereal or crisped corn cereal can stand in for the cornflakes. Rice cereal gives a lighter, more airy crunch, and the clusters will be a little less sturdy. Use the same 3 cups so the chocolate ratio stays right.

How To Make This No-Bake Christmas Chocolate Crunch Clusters Recipe

1. Melt the chocolate and peanut butter. In a medium heat-proof bowl, combine the 1 1/2 cups milk chocolate chips, 1/2 cup semi-sweet chocolate chips, 1/2 cup creamy peanut butter, and 1 tbsp coconut oil. Melt in the microwave in 30-second bursts, stirring in between, until the mixture is completely smooth. Stir in the 1 tsp vanilla extract and 1/4 tsp salt. Pro Tip: Stir after every burst, even if the chips still look whole, because they hold their shape and can scorch on the outside.
   

   

2. Coat the cornflakes. Add the 3 cups cornflakes cereal to the smooth, melted chocolate and peanut butter mixture. Gently fold with a spatula until every flake is fully coated in the chocolate. Work slowly so the flakes don’t crumble into dust.
   

   

3. Shape the clusters. Drop spoonfuls of the chocolate cornflake mixture onto a parchment-lined baking sheet. Immediately top with the 1/4 cup Christmas sprinkles and 2 tbsp mini chocolate chips. Pro Tip: Add the toppings right away, because the coating sets quickly and sprinkles won’t stick once it firms up.
   

   

4. Chill until firm. Refrigerate for 30 to 45 minutes until the chocolate is completely set and firm. The clusters should feel dry to the touch and snap cleanly when pressed. Transfer to a serving platter and enjoy.
   

   

Try this nextChocolate Oreo Bat Truffles→

How To Serve And Store

Pile the clusters on a platter for the holiday table, or pack them into small cellophane bags as a gift. They also pair well with a mug of hot cocoa or a cold glass of milk.

In The Fridge

Store the clusters in an airtight container in the refrigerator for up to 1 week. Layer them with parchment paper so the sprinkles don’t stick together. Let them sit for a few minutes before serving if you want them a little softer.

In The Freezer

Freeze the clusters in a single layer on a parchment-lined sheet, then move them to a freezer-safe container for up to 2 months. Thaw them in the refrigerator for about 30 minutes before serving. Avoid thawing them on the counter, where condensation can make the coating look dull.

Frequently Asked Questions

Can you make these clusters ahead?

Yes, you can make them up to a week ahead and keep them in the refrigerator in an airtight container. The chocolate stays firm and the cornflakes stay crisp. Keep them cool so the coating doesn’t soften.

Why are my clusters not setting?

Most often the mixture was too warm or the cornflakes were not fully coated, so the chocolate couldn’t set evenly. Give them a full 30 to 45 minutes in the refrigerator, and check that they feel firm before serving. If they’re still soft, chill them for another 10 minutes.

Can kids help make these?

Yes, kids can help with folding the cereal and adding the sprinkles, which is a fun job for them. Keep the melting step with an adult, since the bowl gets hot in the microwave.

More Recipes You’ll Love

• Caramel Apple Cheesecake Lasagna with Crunchy Crumble Topping
• White Chocolate Peanut Clusters
• Christmas Cookie Platter
• Christmas Cranberry Pinwheels

Find more holiday treats and easy dessert ideas on Follow Hailee Recipes on Pinterest.

Hailee Nova

No-Bake Christmas Chocolate Crunch Clusters

The milk chocolate chips do the heavy lifting in these No-Bake Christmas Chocolate Crunch Clusters, melting into the glossy coating that holds everything together. Crunchy cornflakes get coated in melted milk chocolate and peanut butter, then finished with sprinkles so they look festive on any cookie tray. Make them when you want something sweet without turning on the oven.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 55 minutes mins

Servings: 24 servings

Course: Dessert

Cuisine: American

Calories: 230

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 1/2 cups milk chocolate chips
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup creamy peanut butter
• 1 tbsp coconut oil
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp mini chocolate chips
• 3 cups cornflakes cereal
• 1/4 cup Christmas sprinkles

Method

 

1. Melt the chocolate and peanut butter: In a medium heat-proof bowl, combine the 1 1/2 cups milk chocolate chips, 1/2 cup semi-sweet chocolate chips, 1/2 cup creamy peanut butter, and 1 tbsp coconut oil; melt in the microwave in 30-second bursts, stirring in between, until completely smooth; stir in the 1 tsp vanilla extract and 1/4 tsp salt.
2. Coat the cornflakes: Add the 3 cups cornflakes cereal to the smooth, melted chocolate and peanut butter mixture; gently fold with a spatula until every flake is fully coated in the chocolate.
3. Shape the clusters: Drop spoonfuls of the chocolate cornflake mixture onto a parchment-lined baking sheet; immediately top with the 1/4 cup Christmas sprinkles and 2 tbsp mini chocolate chips.
4. Chill until firm: Refrigerate for 30 to 45 minutes until the chocolate is completely set and firm; transfer to a serving platter and enjoy.

Notes

Store the clusters in an airtight container in the refrigerator for up to 1 week, layered with parchment paper so the sprinkles don't stick together. To freeze, arrange them in a single layer on parchment, move them to a freezer-safe container for up to 2 months, and thaw in the refrigerator for about 30 minutes before serving. Almond butter can replace the peanut butter in the same amount, though the coating may be slightly thicker and should be stirred well before adding the cereal.