Snacky Clusters (Trader Joe’s Copycat)
Recipe from Two Peas and Their Pod
Crunchy, sweet, and salty! These easy no-bake Snacky Clusters are made with milk chocolate, pretzels, corn chips, potato chips, and a pinch of flaky sea salt. A fun and addicting treat that’s perfect for snacking or sharing!
Servings: 15 clusters
Calories: 194kcal
Ingredients
- 2 cups chocolate chips
- 2 teaspoons coconut oil
- 3/4 cup broken up ridged kettle potato chips
- 3/4 cup roughly chopped pretzels
- 3/4 cup broken up corn chips
- 1/3 cup peanuts, optional
- Flaky sea salt, for sprinkling
Instructions
- Line a large baking sheet with parchment paper and set aside.
- Add the chocolate chips and coconut oil to a large microwave safe bowl. Place in the microwave and heat in 30 second intervals, stirring in between each interval, until smooth.
- Add the potato chips, pretzels, corn chips, and peanuts, if using. Stir gently until well coated.
- Spoon the mixture onto the prepared baking sheet, forming clusters, about 2 tablespoons per cluster. Make sure the clusters aren’t touching. Sprinkle with flaky sea salt.
- Refrigerate for 1 hour or until the chocolate is set and the clusters are firm. You can also freeze them for 20 to 30 minutes to speed up the process. Transfer to an airtight container and store in the fridge for up to 2 weeks or freeze for up to 3 months.
Notes
Break up/roughly chop the chips and pretzels and then measure. Trader Joe's uses milk chocolate, but I prefer semi-sweet chocolate. Use your favorite! And Trader Joe's clusters don't have peanuts, but I like to add them, feel free to leave them out if you want!
How to Store: Keep the clusters in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
Nutrition
Calories: 194kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 112mg | Potassium: 90mg | Fiber: 1g | Sugar: 13g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg