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–+ servings
Goo Goo Clusters

Goo Goo Clusters

Well I am in Nashville doing a cooking demo and knew i needed to adapt these local gems for people on low protein diets. As always, my favorite lower protein chocolate is Make 'n Mold dark wafers. Cocomel's non dairy caramels are 4 mg of phe versus Kraft ones that are 16 and they taste even better -- love when that happens! To get the salty crunch, I replaced the peanuts with Snyder's GF pretzels.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 6 clusters
Course: Candy, Desserts
Calories: 125
Ingredients Method Nutrition

Nutrition

Serving: 1gCalories: 125kcalProtein: 0.433gPhe: 21.2mgPKU Exchanges: 1.41exch

Ingredients
  

  • 12 Sea Salt Cocomels
  • 18 Marshmallows, miniature
  • 18 Snyder's Gluten Free Pretzel Sticks, chopped
  • 43 Make 'n Mold Dark Chocolate Flavored Wafers

Method
 

  1. Preheat oven to 200 degrees. Line a cookie sheet with parchment paper
  2. Press Cocomel candies from from top to bottom to make a rough round shape. Stack two on top of each other, making six clusters. Place in warm oven for three minutes, until soft enough to squish. Remove from oven and press down with the palm of your hand to make a 2 inch rough circle.
  3. Add three mini marshmallows to each caramel circle. Place back in the oven so the marshmallow softens, about three minutes. Remove from hot cookie sheet.
  4. Add roughly 1 tablespoon of the crushed GF pretzels top of the soft marshmallow. Press the pretzels into the caramel and marshmallow so that they stick. Allow to completely cool.
  5. Place the cooled caramel cluster onto a fork and gently dip in the melted chocolate. Allow excess chocolate to drip off. Place on parchment or wax paper and allow to set. Repeat with the remaining clusters.

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