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Recipe Summary

prep:
15 mins
chill:
20 mins
total:
35 mins
Servings:
36
Yield:
about 36 candies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy saucepan over low heat or in the top of a double boiler set over hot water, melt milk chocolate pieces and shortening. Stir until smooth. Remove from heat.

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  • Gently fold in blueberries until well coated. Drop by teaspoon into 1-1/4 - 1-1/2-inch paper candy cups or onto a baking sheet lined with waxed paper.

  • Chill in refrigerator for 20 to 30 minutes or until chocolate is set. candies can be kept at room temperature for about 1 hour. If chocolate becomes soft and sticky, return to refrigerator. Store in refrigerator for up to 24 hours. Makes about 36 candies.

To Use Your Microwave Oven:

Place the milk chocolate pieces or the cut-up white baking bars and shortening into a 1-1/2-quart microwave-safe bowl. Micro-cook, uncovered, on 100 percent power (high) for 1-1/2 to 2-1/2 minutes or just until the mixture becomes smooth when stirred. Complete the candy as above.

White Blueberry Clusters:

Follow directions for Milk Chocolate Blueberry Clusters, except substitute 12 ounces white baking bars with cocoa butter, cut up, for milk chocolate.

Nutrition Facts

66 calories; fat 4g; cholesterol 2mg; saturated fat 2g; carbohydrates 6g; insoluble fiber 1g; protein 1g; vitamin c 1.2mg; sodium 7mg; iron 0.4mg.
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