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Nevado Cluster Bar
By: Stanton Ho
Cinnamon Sable Base
16.01 oz (454g) Unsalted Butter
2.01 oz (57g) Brown Sugar
8.99 oz (255g) Icing Sugar
4 ct Eggs
0.46 oz (13g) Ground Cinnamon
0.35 oz (10g) Salt
2.99 oz (85g) Almond Flour
29.01 oz (794g) Flour

Fruit and Nut Filling
19.75 oz (560g) Walnut Halves and Pieces
11.99 oz (340g) Raisins
11.99 oz (340g) Dried Cranberries
16.01 oz (454g) Royaltine Flakes (DGF 2450)

White Chocolate Nevado Soft Confection Mixture
47.97 oz (1360g) White Chocolate Nevado 34% (LUK W207)
2.65 oz (75g) Canola Oil
16.93 oz (480g) Water
0.01 oz (0.25g) Salt


Cinnamon Sable Base

  1. Cream the butter, confectionery sugar, and brown sugar in a mixing bowl with a paddle attachment.
  2. Add in the cinnamon, salt, almond flour, and all purpose flour to the creamed butter.
  3. Roll the dough into a square or rectangle and wrap in plastic. Immediately refrigerate.
  4. Once in a workable state, remove the dough from the refrigerator and roll out approximately 3/16” onto the entire prepared sheet pan. Dock the dough to prevent unnecessary rising or air pockets.
  5. Bake in a preheated 176°C oven for 15 to 20 minutes, or until baked to a light golden brown color.
  6. Cool and set aside while preparing chocolate.

Cinnamon Sable Base

  1. Weigh out all the dried ingredients and set aside.

White Chocolate Nevado Soft Confection Mixture

  1. Place the melted white chocolate Nevado in a large plastic container. Melt completely before adding in the canola oil and blend well.
  2. While mixing, incorporate the water very slowly till it appears to emulsify with a slightly thickened viscosity.
  3. Add in the dry ingredients and mix well. Immediately dispense this mixture onto the sheet tray with the sable base.
  4. Level out the chocolate fruit mixture and allow to set in a cool room before cutting into desired portions.

Note: A thin coat of untempered white chocolate should be spread onto the sable, then immediately spreading the cluster mix onto this prepared sable base.

White chocolate Nevado 34% can be replaced with Claro de Luna 37%.