Yield: 50 small (1-inch) clusters
- 12 oz (about 2 cups) semi-sweet chocolate chips
- 1 cup peanut butter, crunchy or smooth
- 5.5 cups corn flakes or frosted flakes cereal (yields about 2.5 cups crushed)
1. Place the peanut butter and the chocolate in a large microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.
2. While the chocolate is melted, crush the cereal with your hands until no large flakes remain. It doesn't have to be in tiny crumbs, but it is easiest to make and eat these candies when the flakes are relatively small pieces. You should have about 2.5 cups crushed cereal.
3. Once the chocolate and peanut butter mixture is melted and smooth, add the crushed cereal and stir well until it is evenly coated with chocolate.
4. Use a teaspoon or a small candy scoop to drop spoonfuls of the mixture onto a foil- or waxed paper-lined baking sheet. You should get about 50 small clusters. Alternately, you can scoop the candy directly into candy cups placed on a baking sheet. If desired, you can top each cluster with a single flake or additional crushed flakes for decoration. Be sure to do this step while the chocolate is still wet so the cereal will adhere.
5. Place the tray of candy in the refrigerator to set the chocolate, for about 15 minutes. The chocolate in the clusters will start to get soft if left for long periods of time at warm room temperature, so these are best stored in the refrigerator for up to two weeks.