Everything that I have left in my fridge was just right for this recipe. My husband enjoyed the peanut butter clusters very much – bite–sized snacks, he finished 10 clusters in one sitting! It’s a good alternative to any oatmeal breakfast.
- 1 tbsp Butter
- 1 tbsp Honey
- 2 tbsp Peanut Butter; crunchy
- 40 g Chocolate Bar; coarsely chopped
- 2 tbsp Black Raisins
- 1 tsp Cherry; chopped for deco.
- 14 tbsp Instant Oats
- 20 pcs Mini Cupcake Papers
Keep chopped chocolates in fridge first.
Melt butter with honey over very low heat so as not to burn the butter. Keep stirring until mixture is smooth and well–blended. Now add in peanut butter and stir until smooth and well–mixed. Add in instant oats, continue stirring with a metal spoon. Stir for about a minute or two.
Turn off heat and add in raisins and chopped chocolates. Mix for about a minute. Using a small spoon, drop one spoonful into mini cupcake papers. Top clusters with a piece of chopped red cherries, if desired.
Keep these Peanut Butter Clusters in the fridge for at least 2 hours before serving.