RECIPE: Thai Peanut Sauce Clusters
A spicy twist on a familiar sweet treat.
|Scott Hines||Jan 31|
Alright, let’s just get right down to brass tacks. The Midwest has some great ideas about food. As a people, we do amazing things with marshmallows and cream cheese, things other regions wouldn’t even consider doing. The only area we tend to be lacking in is depth of seasoning and spice.
Well, today, East meets Midwest with an experimental sweet: Thai Peanut Sauce Clusters.
First, we’ll need some Corn Flakes. About 2 cups’ worth.
Great. Now let’s add some mini marshmallows — about 1 cup, and a cup of peanuts.
Perfect. We’re really getting somewhere here. Now, let’s take white chocolate chips — about a cup and a half — and microwave them until melted. (I did 30 second bursts, stirring in between).
Now, this is the point in the process where you’d add creamy peanut butter, and this is where our timeline diverges. Instead, I followed this recipe for Peanut Sauce, getting a rich, creamy and flavorful sauce… which I then dumped into the bowl with the cornflakes, peanuts, marshmallows and melted white chocolate.
Looks kinda gross! Stay with it, though. Once everything’s well-mixed and the marshmallows melted, scoop out spoonfuls onto parchment paper or a silicone baking mat, and chill in the fridge until solid.
Now you’ve got a deliciously sweet-and-salty snack with some crunch and some nuance of flavor. A fun curveball for an otherwise-familiar snack.
— Scott Hines (@actioncookbook)
This recipe appeared in the January 31st email newsletter, a Super Bowl preview titled “The Seven Snackurai”. If you landed here from somewhere else, do yourself a favor and check that out.