“Nutchos” (Crispy Chocolate Nut Clusters)

I had every intention of sharing this recipe early December so you could enjoy these nutchos in your own home over the holidays (or gift them to loved ones!). Here we are, in January of a new year, but better late than never!

My mom always made these “nutchos” in December so I associate them with the holidays, but they really aren’t just for Christmas! Sometimes my mom always used the holiday (red, white, and green) Rice Crispies to make them extra special for the holidays, but for this recipe I used Nature’s Path Rice Puffs to keep the sugar to a minimum. Without the red, white, and green there really isn’t anything festive about them that limits you to only making them around Christmas time!

This recipe is super simple to make, but does take a little bit of time to set so they are best to make ahead of time. These also freeze well so feel free to freeze half the batch (although I don’t think you’ll need to – they won’t last long!). You can also make a half batch if you live alone and don’t think you’ll eat them all.

This is also a great recipe to get creative with – add in pretzels, coconut, Chex or other cereal, crushed candy canes, etc. You could even mix some peanut butter into the chocolate for some extra deliciousness! If you do decide on some extra add-ins, simply remove some of the nuts and rice puffs or add more chocolate for coating.

You’ll need…

  • Chocolate Chips 
  • Mixed Nuts (I like Almond, Cashew, Peanut, Brazil, Pecans)
  • Rice Puffs (I used Nature’s Path) 
  • Coconut Oil 
  • Pure Vanilla Extract
  • Salt

“Nutchos”

Crispy Chocolate Covered Nut Clusters
Prep Time 30 mins
Cooling Time (minimum) 1 hr
Total Time 1 hr 30 mins
Servings 32 Clusters

Ingredients
  

  • 2 1/2 Cups Mixed Nuts (I used Almond, Cashew, Peanut, Brazil, Pecans) Lightly Chopped
  • 2 Cups Chocolate Chips
  • 1 tsp Coconut Oil
  • 1/2 tsp Pure Vanilla Extract
  • Salt to Taste
  • 1 1/2 Cup Rice Puffs I used Nature’s Path

Instructions
 

  • Gather your nuts* and chop to prepare them for the clusters.
  • Line a pan (or two) with parchment paper.
  • Heat a pot over medium heat and add chocolate chips and coconut oil. Let the chocolate melt for a minute and then stir while it melts so that it doesn't burn. Add in the vanilla and salt when the chocolate is melting.
  • When the chocoalte is melted add nuts and stir. When the nuts are coated in chocolate add rice puffs and mix until well combined.
  • Use a spoon to scoop the mixture onto your lined pan in circular/ball like shapes. If you want to use your hands keep a little bowl of water nearby so you can dip your fingers in before touching the chocolate – this will help keep the chocolate off of your hands and make them easier to shape. I made 32 nutchos with this recipe, but it depeneds on the size of your clusters.
  • Top with chunky sea salt and place in the fridge or freezer for at least an hour (ideally more) to harden.

Notes

*For the nuts you can use a store bought mixture or mix your own. Use your favourite nuts for the clusters – don’t feel you need to use all of the nuts that I did. 
*For some extra crunch feel free to add in a bit more rice puffs!
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