Kitchen Sink Clusters

These kitchen sink clusters earn the name. White almond bark, semisweet chocolate, toffee bits, wavy potato chips, frozen marshmallows – it really is just about everything in the kitchen short of the fixtures. The result is a candy that somehow tastes more intentional than its ingredient list has any right to suggest. Salty, crunchy, chewy, and sweet all in the same bite.

The only real trick to this kitchen sink clusters recipe is the freezer step. Cold marshmallows hold their shape when they hit the warm chocolate. Skip it and they melt in and disappear – still tasty, but you lose that texture contrast that makes these interesting. Ten minutes of work, an hour to set, and you’ve got a candy plate that generates questions every time you bring it somewhere.

INGREDIENTS

1 1/2 cups (75g) of mini marshmallows

8 squares (450g) of white almond bark*

1 1/3 cups (225g) of semisweet chocolate chips

3/4 cup (120g) of toffee bits

1 1/2 cups (40g) of wavy potato chips, broken into nickel-sized pieces

SUPPLIES

A large microwave-safe bowl

Two lined baking sheets*

A spatula

A scoop

DIRECTIONS

Put the marshmallows in the freezer. They need to be cold before they go into the warm chocolate, so they stay intact.

Add the almond bark and semisweet chips to a microwave-safe bowl.

Microwave for thirty seconds, then give it a stir, and repeat until everything is melted and smooth.

Add the toffee bits and potato chips, then fold gently until everything is coated.

Let it cool on the counter for 10 to 15 minutes.

Add the frozen marshmallows and fold just enough to get them coated.

Scoop mounds of the mixture onto the lined baking sheets. Work at a steady pace – the chocolate will start to set as it cools.

Let them set at room temperature for 45 to 60 minutes or refrigerate for 15 to 20 minutes if you’re in a hurry.

*Almond bark is a compound chocolate – no tempering required. Here’s what that actually means.

*A half-sheet pan is the right tool here – these are what I use.