Oriental Chews

These no-bake candy clusters are a holiday cookie tray staple that takes about 20 minutes from start to finish. Chow mein noodles and flaked coconut get toasted in the oven first until crisp, then folded into a melted mixture of chocolate chips and butterscotch chips with slivered almonds.

Toasting the noodles and coconut before mixing is the step that separates these from a soggy, soft cluster. That pre-bake drives out moisture and builds a crunch that holds up even after being coated in melted chocolate. The butterscotch chips add a caramel-like sweetness that plays off the semi-sweet chocolate.

Drop them by teaspoonfuls onto wax paper and let them cool until set. No refrigeration needed.

Kitchen Tips

• Melt the chips in a double boiler over hot (not boiling) water. Direct heat scorches chocolate and butterscotch faster than you’d expect.
• Spread the noodles and coconut in a single layer on the cookie sheet for even toasting. Piled up, the centers steam instead of crisping.
• Work quickly once the chips are melted. The mixture stiffens as it cools and becomes hard to drop.
• Store in a single layer in a tin with wax paper between layers to prevent sticking.

Variations

• Swap almonds for peanuts or cashews for a different nutty crunch.
• Use white chocolate chips instead of butterscotch for a milder, creamier flavor.
• Add a handful of dried cranberries for tart, fruity pops in each cluster.