Cheerio Clusters

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 02/28/22
Cheerio Clusters

The Spruce / Eric Kleinberg

Prep: 10 mins
Cook: 3 mins
Total: 13 mins
Servings: 12 servings
Yield: 24 clusters
Nutrition Facts (per serving)
187 Calories
13g Fat
17g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 187
% Daily Value*
Total Fat 13g 16%
Saturated Fat 6g 31%
Cholesterol 2mg 1%
Sodium 54mg 2%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 9%
Total Sugars 11g
Protein 4g
Vitamin C 1mg 4%
Calcium 48mg 4%
Iron 3mg 15%
Potassium 177mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Who says you can only eat cereal for breakfast? Cheerio Clusters are good any time of day! These easy drop candies have a light and crunchy texture (thanks, Cheerios!) and an intense chocolate flavor due to the combination of three different chocolates. If you want to simplify the steps and ingredients, you can also replace the three chocolates with 11 ounces of just one type of chocolate (dark, milk, or white).

Peanuts are great in Cheerio Clusters, but you can mix it up by adding whatever nuts you like. You can also try throwing in a handful of dried fruit, like cranberries, raisins, or chopped dried apricots. 

Ingredients

  • 3 ounces unsweetened chocolate

  • 3 ounces (1/2 cup) semisweet chocolate, or chocolate chips

  • 5 ounces (3/4 cup) white chocolate, or white chocolate chips

  • 1 1/2 cups cereal (e.g., Cheerios or similar)

  • 1/2 cup salted roasted peanuts

Steps to Make It

  1. Gather the ingredients.

    Cheerio Clusters ingredients

    The Spruce / Eric Kleinberg

  2. Finely chop the unsweetened chocolate, semisweet chocolate, and white chocolate using a large, sharp chef's knife. They should be in equally sized pieces, smaller than an almond, for fast and even melting. 

    unsweetened chocolate, semi-sweet chocolate, and white chocolate on a cutting board

    The Spruce / Eric Kleinberg

  3. Combine the chopped unsweetened chocolate, semisweet chocolate, and white chocolate in a medium microwave-safe bowl.

    Combine the chopped unsweetened chocolate, semi-sweet chocolate, and white chocolate in a medium microwave-safe bowl

    The Spruce / Eric Kleinberg

  4. Microwave in 30-second increments until the chocolate is melted and smooth, stirring after every 30 seconds to prevent overheating.

    melted chocolate in a bowl

    The Spruce / Eric Kleinberg

  5. Add the cheerios and peanuts once the chocolate is melted, smooth, and a uniform texture. Stir them in with a spatula, until the cereal and nuts are well-coated in chocolate and no dry spots remain.

    chocolate and cheerios in a bowl

    The Spruce / Eric Kleinberg

  6. Line a baking sheet with waxed paper or parchment paper.

    parchment paper on a baking sheet

    The Spruce / Eric Kleinberg

  7. Use a small candy scoop or a teaspoon to drop small spoonfuls of the candy onto the prepared baking sheet. (Alternately, drop them into small paper candy cups to make them easier to serve!) While the chocolate is still wet, decorate the top of each cluster with chopped nuts, a white chocolate chip, or dried fruit, if desired.

    Cheerio Clusters on a baking sheet

    The Spruce / Eric Kleinberg

  8. Refrigerate candies after they are formed until the chocolate is completely set. Store the candies in an airtight container in the refrigerator for up to a month. For the best taste and texture, let them come to room temperature before serving.

    Cheerio Clusters on a baking sheet

    The Spruce / Eric Kleinberg