I love caramel. In any form. And these caramel clusters from my childhood are delicious. Soft and chewy with a little crunch.
And they are so easy to make. Only 4 ingredients! The hardest part is not eating the caramels as you unwrap them. I have never accomplished that, so I dare you to try.
These babies are pretty popular in our family because we are pretty much all caramel lovers. They certainly don’t last long.
I hope you find them as irresistible as we do!
NOTE: This recipe has been updated so that the cookies are less sticky, as some have noted.
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Soft and Chewy Caramel Clusters
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 30-34 Cookies
- Category: Dessert
- Method: Stove
- Cuisine: American
Description
These Caramel Clusters are easy to make with only 4 ingredients! The perfect cookie for a caramel lover!
Ingredients
- 1/4 cup milk
- 1/2 cup of butter
- 14 oz bag Kraft caramels, wrappers removed (about 50 caramels)
- 5–6 cups cornflakes
Instructions
Nutrition
- Serving Size: 1 cookie
- Calories: 127
- Sugar: 9.3 g
- Sodium: 130.2 mg
- Fat: 3.8 g
- Carbohydrates: 22.1 g
- Protein: 1.8 g
- Cholesterol: 7.2 mg
Keywords: Caramel cookie
Filed Under:
Wasn’t that easy! And soooo yummy!
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anyone tried making these with frosted flakes?
Not that I know of but that should be fine.
After making these, I left them set, in clusters, out on the counter to cool and set up for about 3 hours – put them in a sealed container and they all stuck together – they were sticky – but upon pulling them apart, they had the feel of sticky but actually didn’t stick to your fingers. They have a very good flavor – just wondering what I should have done different?
I usually put layers of parchment paper between the layers of cookies because they will stick to each other. But as you noted they don’t stick to your hands. So they should be ok.
Do these set up in a way similar to rice krispie bars? I would love to just dump them in a pan and cut into bite sized pieces after they set if that is possible.
I would say yes, that should work.
Hi! Has anyone ever tried adding pecans to this recipe? I’m sure they’d be great. I’d love to hear if anyone has tried it! Thanks
My Mom has made this cookie for years and it’s always a hit. Her recipe adds 1/2 cup shredded coconut And 1/2 cup chopped or halved pecans. They’re delicious. My own tip I’ve figured out is letting them sit out for a bit on the wax or parchment paper to harden, and to flip them over and give the bottom side some time to harden as well. Without flipping them over the bottoms stay sticky.
I bought werthers soft and chewy caramels. I have another question. We have a t.v. Show on DVD called threes company and Jack tripper was making caramel clusters that came out of the oven. How do you prepare it using an oven? I couldn’t find the Kraft candy u said to use . I got my soft and chewy caramels from $ tree and they didn’t have kraft. Only werthers soft and chewy. They also had the hard caramels but they were sugar free. So I stuck with the soft caramels. I only have 2 small bags of caramels to work with. Personally 50 is to many 4 me. How do you prepare these in the oven? Or do you know?
Thanks!
I bought a container of these at a grocery store before Christmas. My family loved them. Of course they had sold out when I returned to the store for more. I grew up with the chocolate & oatmeal no bake cookies, but your recipe is exactly what I’ve been searching for! They are absolutely delicious. A light sprinkle of sea salt on top before they completely set up is that ‘sweet & salty’ taste we all love! Thanks for sharing, Lindsay!
★★★★★
I’m glad you enjoyed them!
I’m planning on making these this weekend. Have you ever tried freezing them?
I don’t think I’ve ever frozen them. They don’t last long enough in our house. 😉
Is there a special trick to keep them from staying sticky? Mine were delicious, ( sprinkled flaky sea salt on them????), but never firmed up enough to not stick to each other on the cookie platter. I refrigerated them, and they firmed up but after returning to room temp were sticky again.
Not really. I honestly don’t have that problem. I mean yes, they are covered in caramel so they naturally have a bit of stickiness, but they shouldn’t be an issue. It’s really just a balance of the caramel mixture to the coconut.
What coconut? It isn’t included in the recipe. No coconut in recipe
You’re right. I got confused between this recipe and a similar one that uses coconut. So in this case it’s a balance of the caramel to the cornflakes. But basically the same idea. https://www.lifeloveandsugar.com/no-bake-salted-caramel-coconut-macaroons/