Here’s a classic, reliable version with very clear step-by-step directions, plus tips so yours turn out great.
Ragtag Candies (No-Bake Candy Clusters)
What you’ll need
Base mix (about 4–5 cups total):
Use any combination you like:
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1 cup peanuts or mixed nuts (salted works great)
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1 cup mini pretzels (broken slightly)
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1 cup cereal (cornflakes, Rice Krispies, Cheerios, or Chex)
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½ cup dried fruit (raisins, cranberries, chopped apricots)
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½ cup shredded coconut (optional)
Chocolate coating:
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12 oz chocolate (semi-sweet, milk, or dark)
OR 12 oz chocolate chips -
1 tablespoon coconut oil or butter (optional, helps smooth the chocolate)
Optional add-ins:
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Mini marshmallows
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Toffee bits
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Peanut butter chips
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A pinch of sea salt for topping
Step-by-Step Directions
Step 1: Prep your workspace
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Line 2 baking sheets with parchment paper or wax paper.
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Clear enough counter space so you can work quickly once the chocolate melts.
👉 This matters because melted chocolate sets fast.
Step 2: Mix the “ragtag” ingredients
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In a large mixing bowl, combine all your chosen base ingredients.
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Gently toss them together so everything is evenly distributed.
👉 Make sure pieces aren’t too big—break pretzels and large nuts so clusters hold together better.
Step 3: Melt the chocolate
Microwave method (easiest):
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Place chocolate (and coconut oil or butter, if using) in a microwave-safe bowl.
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Microwave for 30 seconds, then stir.
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Continue microwaving in 15-second intervals, stirring each time.
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Stop once chocolate is smooth and fully melted.
Stovetop method:
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Set a heatproof bowl over a pot of barely simmering water.
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Stir chocolate constantly until melted and smooth.
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Remove from heat immediately.
⚠️ Don’t overheat—burnt chocolate gets grainy and won’t coat properly.
Step 4: Combine chocolate and mix-ins
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Pour melted chocolate over the bowl of mixed ingredients.
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Use a spatula to fold gently until everything is coated.
👉 Work slowly so nothing gets crushed.
Step 5: Form the candies
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Use a spoon or small cookie scoop to drop heaping spoonfuls onto the lined baking sheets.
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Space them about 1 inch apart (they won’t spread much).
👉 Don’t press them down—rough, bumpy clusters are the goal.
Step 6: Finish and set
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Sprinkle lightly with sea salt if desired.
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Let candies set:
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Room temperature: 1–2 hours
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Refrigerator: 20–30 minutes
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They’re ready when firm and no longer sticky.
Step 7: Store
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Store in an airtight container:
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Room temp: up to 5 days
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Refrigerator: up to 2 weeks
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Separate layers with parchment paper.
Tips for Success
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Balance sweet + salty: Pretzels or salted nuts make these addictive.
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Don’t overload chocolate: Too much chocolate = puddles instead of clusters.
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Use what you have: That’s the whole “ragtag” idea.