Trust me, there are no real cockroaches in the recipe. There are no roaches anywhere. To say I despise and loathe roaches is a vast understatement. I wasn’t going to make cockroach clusters purely because of the name. But when I started searching online for what others thought about them, I found some amazing recipes.
In the books, they are described as looking similar to peanuts. I can’t stand peanuts, so I went a slightly different route with these instead.
“How about these?” said Ron, shoving a jar of Cockroach Clusters under Hermione’s nose.
“Reckon Fred’d take a bit of Cockroach Cluster if I told him they were peanuts?”
-Harry Potter and the Prisoner of Azkaban
For both of the boy’s birthday parties lately, I’ve been making some type of puppy chow. (See the delicious Banana Creme Puppy Chow I made for the Banana Party.) That has left me with some leftover Chex cereal. I wanted to do something that would use it up since it’s been in the pantry for a while.
Since roaches are usually dark brown or black, I figured it needed to be covered in chocolate. And caramel would help hold everything together. I did put pecans in these, but if you prefer peanuts you could substitute for those easily.
Step by Step
These clusters get very sticky, so prepare your pan by lining it with wax paper and spraying that with a bit of nonstick spray. In a large saucepan, over low heat, combine the caramels and water and stir constantly until it’s smooth.
Stir in the chopped pecans and cereal. I didn’t buy chopped pecans, so I used a meat cleaver to crush them. This worked to chop them up and made them smaller pieces so they stirred in really well.
Use a spoon or cookie scoop to drop clusters of the mixture onto the prepared pan. Refrigerate for about 10-15 minutes, until they are cooled and firm.
Microwave the chocolate chips and butter together. Do it in short bursts of 20-30 seconds, stirring each time, to make sure the chocolate doesn’t burn. Dip each cluster into the melted chocolate, one at a time, turning to completely coat in chocolate.
Return the clusters to the pan and keep cool until you are ready to serve. They are best when kept in the refrigerator. You can also store them in an airtight container on the counter. I kept mine in the refrigerator because it’s too warm in Houston and the chocolate would be a bit melty if we left them out.
Originally Published On: June 22, 2018
Last Updated On: October 17, 2019
Chocolate and Caramel Cockroach Clusters
- 14 oz caramels
- 3 tbsp water
- 1 1/2 cups pecans (chopped)
- 1 cup Chex cereal
- 3 cups chocolate chips
- 1 1/2 tsp butter
- Prepare two baking sheets by lining with waxed paper and spraying with nonstick spray
- In a large saucepan, over low heat, combine the caramels and water and stir until they are smooth
- Add in the pecans and cereal and stir until they are coated with caramel
- Drop small scoops onto the prepared pans into small clusters
- Refrigerate for 10-15 minutes, until they are firm
- Meanwhile, microwave the chocolate chips and butter in 20-30 second intervals, stirring each time, until melted
- Dip each cluster, one at a time, into the chocolate and turn to coat
- Return to the pan and store in the refrigerator until ready to serve
Shop This Recipe
When making any recipe, it’s essential to make sure you have the correct equipment. The following items are hand-selected for this recipe and are all items I have personally used and/or recommend.
These are affiliate links. See disclosures for more information.