Ingredients
2 cups semi-sweet chocolate chips
12 ounces white candy coating, divided
1 1/4 cups salted peanuts
1 1/4 cups rice crispy cereal
2 1/4 cups miniature marshmallows
1 teaspoon shortening
Line 2 baking sheets with waxed paper; set aside. In a microwave,melt chips and 7 oz. white candy coating at 70% power, stir until smooth. Stir in peanuts and cereal. Cool slightly; fold in marshmallows. Drop by rounded tablespoonfuls onto prepared making sheets. In microwave, melt the shortening and the remaining candy coating; stir until smooth. Transfer to a pastry or plastic bag; cut a small hole in the corner of the bag. Drizzle over clusters. Refrigerate for 5 minutes or until set. Store in airtight container.
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