A bulk-friendly chocolate clusters recipe using mix-ins and chocolate bars from BoxNCase’s Chocolate & Confections lineup. Simple, scalable, no-bake bites.
Prep 20 min · Total 20 min · Serves 24 · Beginner
Ingredients
- 2 bars Undercover Quinoa - Milk Chocolate (3 oz each, melted; use as the chocolate base (about 6 oz total))
- 1 cup Marich Chocolate Bridge Mix (roughly chopped for texture)
- 1 cup Rolled oats (adds snap and structure)
- 1/2 cup Unsalted roasted almonds (roughly chopped)
- 1/2 cup Dried cranberries (optional for sweetness and color)
- 1 cup Tony's Chocolonely Tinys Milk Chocolate (roughly chopped; ~4.44 oz pouch)
- 2 tbsp Coconut oil (helps glossy set and bind clusters)
- 1 tsp Vanilla extract
- 1 pinch Salt
Instructions
- Line a rimmed sheet pan with parchment.
- In a microwave-safe bowl, melt Undercover Quinoa bars with coconut oil in 20–30 second bursts, stirring until smooth. (6 min)
- Reserve 1/4 cup chopped Tony’s Tinys for topping later (optional). Stir vanilla and salt into melted chocolate. (2 min)
- Fold in rolled oats, chopped Marich Bridge Mix, almonds, cranberries, and the chopped Tinys until all components are coated. (3 min)
- Drop heaping spoonfuls onto the parchment, smoothing slightly into clusters. (2 min)
- Chill 20–30 minutes until set. Optional: sprinkle reserved Tinys on top before chilling. (30 min)
Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
