White Chocolate Cranberry Pecan Clusters

As the festive season approaches, the search for delightful and easy-to-make treats begins. One of the standout recipes that fits perfectly into this category is White Chocolate Cranberry Pecan Clusters. These delectable bites offer a wonderful combination of flavors and textures that are sure to impress your family and friends. The creamy sweetness of white chocolate, the tartness of dried cranberries, and the crunchy richness of pecans come together to create a treat that is both satisfying and visually appealing.

Discover the delightful simplicity of White Chocolate Cranberry Pecan Clusters, a perfect treat for the festive season! These no-bake clusters blend the creamy sweetness of white chocolate with tart cranberries and crunchy pecans, creating a mouthwatering combination that's sure to impress. Ideal for holiday gatherings, gifts, or everyday snacks, this easy recipe offers versatility and delicious flavors while allowing for creative customization. Enjoy a sweet indulgence that's both satisfying and visually charming!

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Ingredients

12 oz (340 g) white chocolate, chopped

1 cup (150 g) dried cranberries

1 cup (120 g) pecans, roughly chopped

1/2 tsp vanilla extract

1/4 tsp sea salt

Optional: 1/2 cup (75 g) mini marshmallows or shredded coconut for extra texture

Instructions

Prep the Ingredients: Start by spreading the chopped pecans in a single layer on a baking sheet. Toast them in the oven at 350°F (175°C) for about 5-7 minutes, or until they become aromatic and lightly golden. Watch closely to avoid burning!

Melt the Chocolate: In a heatproof bowl, place the chopped white chocolate. Melt it by either setting the bowl over a pot of simmering water (double boiler method) or microwave in 30-second intervals, stirring after each interval until smooth.

Combine Ingredients: Once melted, remove the white chocolate from heat and stir in the vanilla extract and sea salt. Fold in the toasted pecans and dried cranberries until well-coated. If you’re using mini marshmallows or shredded coconut, add them to the mixture now.

Form Clusters: Line a baking sheet with parchment paper. Using two spoons, drop clusters of the mixture onto the lined sheet, leaving space in between for spreading, as they slightly flatten while cooling.

Cool and Set: Allow the clusters to sit at room temperature for about 30 minutes or until the chocolate has completely set. For quicker results, you can place them in the fridge for about 15 minutes.

Serve: Once set, carefully remove the clusters from the parchment paper and serve them as delightful treats or store them in an airtight container for up to a week.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 24 clusters