Caramel Corn Crunch Cookie Clusters

Caramel Corn Crunch Cookie Clusters

By: Silvana Nardone

Posted on: July 28, 2014

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¾ sugar, 1½ tablespoon brown rice syrup, 1½ tablespoon water, 2½ Gluten Free Cereals - Honey Crunch, ¾ unsweetened shredded coconut, ¾ salted roasted peanuts, 1 cup bittersweet or semi-sweet chocolate, melted, for topping (optional),


Line a baking sheet with parchment paper. In a small saucepan, combine the sugar, rice syrup and water. Bring to a boil over medium heat and cook, without stirring, until a golden caramel color forms, about 15 minutes.

Meanwhile, place the cereal, coconut and peanuts in a large mixing bowl; toss. Pour over the caramel syrup and working quickly, stir to combine. Transfer to the prepared baking sheet and spread out in an even layer. Pour the melted chocolate on top, if using, spreading to cover. Let cool completely, then cut into cookie clusters.