Coconut Peanut Butter Clusters
May 27, 2017
Thai Style – Coconut Peanut Butter Clusters riff on my childhood favourite Corn Flake Peanut Butter Clusters. Same principle of melting peanut butter, brown sugar and honey, but here we add ingredients that Thailand-ize the flavours into salty, savoury, spicy sweetness. They’re robust in flavour, will delight your summer sweet tooth, and fit into your busy schedule. Coconut Peanut Butter Clusters are ready in a snap because they’re no-bake. Made on the stove top, they cool fast on your tray and remain crispy. Take them to a pool party or a summer picnic with friends. Leave me your comments below.
Thank you to Faith Durand for this recipe. Her original recipe can be found on the The Splendid Table. I’ve adapted it slightly.
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Ingredients
- 1 cup 113 grams 4 ounces finely shredded unsweetened coconut
- 3 cups 135 grams 5 ounces chow mein noodles
- 1/2 cup 170 grams 6 ounces honey
- 1/2 cup 109 grams 3.80 ounces light brown sugar
- 1 cup 258 grams 9.1 ounces unsweetened peanut butter (commercial brand will work best. A natural peanut butter create a drier cookie.)
- 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon
- 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon fine salt
- 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon cayenne pepper powder
Instructions
Mise en Place the Coconut Peanut Butter Clusters
- What is mise en place and how could it benefit you? See The Finer Cookie’s post How to Mise en Place.
- Line a baking sheet with parchment paper or a baking liner.
- Measure the unsweetened coconut into a 10″ skillet and set on the cold stove. For best results, see more about how to weigh and measure.
- Measure the chow mein noodles into a large bowl and set aside.
- Combine the honey and brown sugar into a small saucepan and set aside.
- Set the vanilla, salt and cayenne pepper close to your workspace.
- Measure the peanut butter in a small bowl and set aside.
Assemble the Coconut Peanut Butter Clusters
- Heat the skillet to toast the coconut. As the pan heats, the coconut will begin to brown along the edges. Stir continuously, moving the flakes over on all sides to toast well.
- Once the coconut is toasted, pour it directly into the chow mein noodles and toss together.
- Heat the brown sugar and honey until the sugars are dissolved and runny. Let the sugar simmer gently and remove. Don’t let it come to a hard boil or the haystacks will be too hard when they cool.
- Immediately add the peanut butter to the hot sugar. Stir continuously until the peanut butter is melted.
- Add the vanilla, salt and cayenne pepper. Stir well.
- Pour the peanut butter mixture over the chow mein noodles and coconut.
- Working quickly, stir until all the dry ingredients are covered.
- Scoop out the haystacks with a scoop or a tablespoon.
- Let cool on the tray.
- Store in an air tight container and keep on the counter until all eaten up.
- Tags
- Coconut,
- Peanut Butter,
- Spicy,
- Thai
