Place 16 regular size cupcake liners on a tray.

Toast chopped pecans in a pan for about 3 to 4 minutes. Remove and allow it to cool.

Combine 4 cups Cookie Crisp cereals, bittersweet chocolate chips, toasted pecans, and non-fat dry milk powder in a large bowl. Stir to mix.

Melt butter in a large non-stick pan. Add marshmallows. Stir to melt the marshmallows. Turn off stove and remove from heat source.

Pour cereals mixture into the pan. Stir to melt chocolate chips and coat cereals and nuts.

Divide mixture evenly into cupcake liners. Compact mixture using a spoon. Top each cluster with 5 to 6 more Cookie Crisp cereals from the remaining cup of cereals.

Refrigerate for about 20 to 30 minutes to allow mixture to set.