White Chocolate Peanut Butter Cookie Clusters

White Chocolate Peanut Butter Cookie Clusters one 1-pound package (16 ounces) vanilla Caniquik, coarsely chopped (white almond bark or white chocolate chips may be substituted) heaping 1/2 cup creamy peanut butter (do not use natural or homemade; use conventional Jif, Skippy, or similar) 1 cup Rice Krispies cereal or similar gluten-free crispy rice cereal (plus 1/4 cup cereal, only if necessary; see directions below*) 1 cup peanuts 1 cup miniature marshmallows Prepare two baking sheets by lining them with parchment or wax paper; set aside. In a large microwave-safe bowl, combine Candiquik, peanut butter, and heat on high power for 1 minute to melt. Stop and stir. As necessary, heat in 15-second bursts until mixture can be stirred smooth. Be very careful not to overheat the mixture because white chocolate is notorious for scorching and seizing up. To the melted white chocolate-peanut butter mixture, add 1 cup cereal, peanuts, marshmallows, and stir to coat. Mixture will be runny and you want to keep it loose and not too cluttered with add-ins. But if your mixture is extremely runny and would benefit from extra bulk, add 1/4 cup cereal.* Adding a pinch of extra peanuts or marshmallows also works. Using a 2-tablespoon cookie scoop or with a spoon, drop mounds onto prepared baking sheets (I made 24). Allow cookies to firm up for about 2 hours at room temperature, or expedite by placing trays in the refrigerator or freezer is you have the space. Cookies will keep airtight at room temperature for at least 2 weeks, in the refrigerator for at least 1 month, or in the freezer for at least 6 months.