WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their Got to Be Good Cookin’ segment using ingredients grown and available right here in North Carolina. We’ll post each video here, along with links to the recipes.
Lisa and Brian are back this week with more N.C. State Fair winning recipes. Gail Fuller of Raleigh’s Crispy Craisin Nut Crunch won the Malt’O’Meal competition with this recipe, which Lisa features on the Got to Be Good Cookin’ site this month:
This was very easy and great for the holidays. They will firm up and come together while they are cooling so mound them together on wax paper and let them sit. Then drizzle with the dark or milk chocolate.
- 1 eight-ounce package of white chocolate chips, melted
- 1 cup dried cranberries (Craisins)
- 1 cup pecans, toasted and chopped
- 1 cup Malt-o-Meal crispy rice cereal
- ¼ cup chocolate chips (any flavor), melted
Toast pecans in 350-degree oven for about five minutes. Melt chips in a bowl over boiling water. Add pecans, dried cranberries and crispy rice cereal to melted chips and stir until evenly coated. Drop by tablespoons onto wax paper. The mixture will not stick together very well until cooled. Cool about 15 minutes in refrigerator. Melt ¼ cup chocolate chips over boiling water and drizzle over each cluster. Makes about 24 clusters.