Soft and Chewy Caramel Clusters

I love caramel. In any form. And these caramel clusters from my childhood are delicious. Soft and chewy with a little crunch.

close up image of Easy Caramel Cluster Cookies on a red plate

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.

close up image of Caramel Cluster Cookies on red plate

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 on red plate close up

Soft and Chewy Caramel Clusters

  • Author: Lindsay
  • Prep Time: 45 minutes
  • Cook Time: 5 minutes
  • Total Time: 50 minutes
  • Yield: 30-34 Cookies
  • Category: Dessert
  • Method: Stove
  • Cuisine: American


These Caramel Clusters are easy to make with only 4 ingredients! The perfect cookie for a caramel lover!


  • 1/4 cup milk
  • 1/2 cup of butter
  • 14 oz bag Kraft caramels, wrappers removed (about 50 caramels)
  • 56 cups cornflakes


1. Put milk, butter and caramels into a large pot (large enough to have up to 6 cups of cornflakes in it and still be able to stir it easily) on about medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil.
2. When the caramel is melted down and everything is well mixed, add the cornflakes. Mix well so that the flakes are all well coated.
3. Scoop out spoonfuls of cornflakes onto parchment paper, or other nonstick paper.
4. Allow to cool fully. As they cool, they will harden into more of a cookie.


  • 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

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Wasn’t that easy! And soooo yummy!


caramel clusters on a cake stand
close up image of caramel clusters on a white cake stand

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  1. Reita Beck

    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?

    1. Lindsay

      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.

  2. Dawn

    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.

  3. Tanya

    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

    1. Shelle

      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. 

  4. Teresa

    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?

  5. Linda Cirelli

    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!

  6. Jean

    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. 

    1. Lindsay

      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.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29