Caramel S’mores Clusters
Mounds of crunchy Golden Grahams topped with mini marshmallows, and rich buttery caramel, dipped in melted milk chocolate. These little clusters are easy to make, dangerously snackable, and perfect for dessert platters!
Servings: 24 candy clusters
Ingredients
- 2 c. Golden Grahams cereal
- 1 c. mini marshmallows
- 1 (16 oz.) cont. Litehouse old fashioned caramel dip (sold in the produce dept.)
- 2 (10 oz.) bags Ghirardelli milk chocolate melting wafers
- Christmas sprinkles or Golden Graham cereal crumbs for decorating
Instructions
- Line two rimmed baking sheets with parchment paper or silicone mats.
- Portion out the Golden Grahams cereal into 24 mounds (12 mounds per baking sheet) 7 grahams per mound. Add 3 marshmallows onto each mound of Golden Grahams.
- In a microwave-safe bowl, warm the caramel dip slightly so that it is easier to stir but is still thick. Spoon about 1 tablespoon of caramel onto each mound of Golden Grahams and marshmallows, using the caramel to glue each mound together.
- Place both pans into the freezer for about an hour or until the caramel has thickened and set. You should be able to easily scrape the clusters off the pan with a small spatula for dipping.
- Melt the dipping chocolate in a microwave-safe bowl, according to the directions on the package.
- Once melted, dip each smores cluster into the chocolate, coating completely before setting back on the prepared pan to set up. Repeat until all clusters are coated with chocolate.
- Add some Christmas sprinkles or Golden Grahams cereal crumbs to decorate the tops of each cluster if desired. Enjoy!
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