Homemade Goo Goo Clusters!

Homemade Goo Goo Clusters!
Print Recipe
12Goo Goos
  • 1 1/2 cups Medjool dates pitted (buy with the pit in, then remove yourself)
  • 1/3 cup vanilla creamer (sub canned, full-fat coconut milk or half and half)
  • 1 tablespoon arrowroot starch or cornstarch
  • pinch sea salt
  • 2 tablespoons refined coconut oil,
  • 10 ounces marshmallows
  • cooking oil spray (or coconut oil, since you'll need it below anyway)
  • 3 tablespoons runny, unsalted peanut butter
  • scant cup honey roasted peanuts
  • 3 cups semi-sweet chocolate
  • 6 tablespoons refined coconut oil,
  • Optional: sea salt flakes
  • Special Equipment: 2 1/2" cookie cutter (you can probably cut the marshmallow manually, but I haven't tried it)
  1. Make Date Caramel: Add dates (make sure you have removed ALL pits) to a high powered blender or food processor. Bring 1 cup water to a boil, then pour over dates and CAREFULLY blend, scraping down the sides and/or using a tamper as needed to form a creamy mixture. Scrape into a saucepan and bring to a simmer on medium heat (you’ll see bubbles ‘popping’). Stir constantly for 10 minutes, until thickened and darker in color. Turn heat to low. In a bowl, whisk together creamer and starch until incorporated, then pour into caramel.
  2. Bring back up to medium heat and stir constantly for another 10-12 minutes, until it looks thick and sticky like caramel. Scrape into a heat proof bowl and refrigerate for at least 1 hour. P.S. you will have leftovers! See blog post for ideas.
  3. Make marshmallow layer: Line a 13x9x2 baking dish with nonstick parchment paper, then spray with cooking oil (or grease with more coconut oil).
  4. Add coconut oil to a large pot and turn to medium heat. When oil moves quickly around the pan, add marshmallows. Stir until melted and gooey (it’s ok if it seems a little ‘stringy’ or like it won’t totally melt), then pour into your lined baking dish. Use a damp spatula to quickly spread in an even layer. Refrigerate at least 30 minutes.
  5. Make peanut layer: combine peanut butter and honey roasted peanuts in a bowl and toss to evenly coat. Set aside.
  6. Make chocolate layer 15 minutes before you’re ready to assemble: Combine chocolate and oil in a microwave-safe bowl. Microwave on high in 25 second increments, stirring in between, until almost completely melted. Stir until fully melted. Cool 15 minutes.
  7. Check to ensure you have space in your freezer for a baking sheet.
  8. When date caramel and marshmallow layers are ready: Line a baking sheet with nonstick parchment. Pour 1 tablespoon chocolate mixture onto parchment and spread into a circle approximately 2 ¾”. Repeat 11 more times, leaving a bit of space in between each. Place in the freezer 15 minutes.
  9. Remove marshmallow-covered parchment from the baking dish. Use your cookie cutter to cut 12 rounds. Scraps are perfect for snacking :). Remove chocolate from the freezer, then place a piece of marshmallow onto each chocolate round.
  10. Next, top each with 1 tablespoon Date Caramel, spreading to cover the marshmallow layer, then 1 generous tablespoon peanut mixture. Freeze 15 minutes.
  11. Make sure chocolate is still melty. If needed, microwave for another 15-20 seconds or so, just until warmed up and runny.
  12. Remove goodies from freezer, then top each with a generous amount of chocolate, so that all of the toppings are covered. Some will run around the sides, and that’s ok! Sprinkle with salt flakes, if using, then freeze a final time for 30 minutes before enjoying. Keep leftovers in the fridge up to 1 week or frozen 3 months.
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