Granola Fudge Clusters
Indulge your sweet tooth with these irresistible Granola Fudge Clusters—a no-bake treat that’s as simple to make as it is delicious. Featuring rich, creamy semi-sweet chocolate combined with sweetened condensed milk, a hint of vanilla, and crunchy granola, these clusters offer the perfect balance of chewy and crunchy textures. Add chopped almonds for extra nuttiness and top with flaky sea salt for a sophisticated sweet-and-salty finish. Ready in just 15 minutes and perfect for snacking, dessert, or gift-giving, this easy recipe combines wholesome granola with decadent fudge for a crowd-pleasing treat that’s also great for meal prep. Enjoy these versatile delights straight from the fridge or at room temperature for a quick burst of chocolatey goodness!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1.5 cups semi-sweet chocolate chips
- 0.5 cups sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 cups granola (store-bought or homemade)
- 0.5 cups chopped almonds (optional)
- 0.25 teaspoons flaky sea salt (optional, for garnish)
Instructions
Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a medium saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter. Stir consistently until the mixture is smooth and fully melted, about 3 to 4 minutes. Be careful to avoid burning the chocolate.
Remove the saucepan from heat and stir in the vanilla extract.
Add the granola and chopped almonds (if using) into the chocolate mixture. Fold gently using a rubber spatula until the granola is evenly coated in the fudge mixture.
Using a tablespoon or a small cookie scoop, drop clusters of the mixture onto the prepared baking sheet. Aim for about 1 to 2-inch clusters, depending on your preference.
If desired, sprinkle a small pinch of flaky sea salt over the top of each cluster for a hint of salty contrast.
Place the baking sheet in the refrigerator and chill for about 1 hour, or until the clusters are firm and set.
Once set, transfer the clusters to an airtight container. Store in the refrigerator for up to 1 week or at room temperature for up to 3 days.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 57 mg | 2% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 26.6 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 212 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
