Here’s a delicious, no-bake recipe for White Chocolate Cranberry Pecan Clusters—perfect for holidays, gifts, or just a sweet snack!
White Chocolate Cranberry Pecan Clusters
Yield: ~20–25 clusters
Prep Time: 15 min
Chill Time: 30–60 min
Ingredients
- 8 oz white chocolate (chopped or chips)
- 1 cup pecan halves (toasted for extra flavor)
- ½ cup dried cranberries
- ½ teaspoon vanilla extract (optional)
- Pinch of salt (optional, enhances flavor)
Instructions
- Toast the pecans (optional but recommended):
Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5–7 minutes until fragrant. Let cool. - Melt the white chocolate:
Use a double boiler or microwave.- Double boiler: Place chopped chocolate in a heatproof bowl over simmering water. Stir until smooth.
- Microwave: Heat chocolate in 20–30 second intervals, stirring in between, until fully melted.
- Mix in flavorings:
Remove chocolate from heat and stir in vanilla extract and a pinch of salt if using. - Combine nuts and cranberries:
Add pecans and dried cranberries to the melted chocolate. Stir gently until everything is evenly coated. - Form clusters:
Drop spoonfuls of the mixture onto a parchment-lined baking sheet. Shape into small clusters. - Chill:
Refrigerate for 30–60 minutes, or until the chocolate is firm. - Serve and store:
Enjoy immediately or store in an airtight container at room temperature (up to 1 week) or in the fridge (up to 2 weeks).
Tips:
- You can substitute pecans with almonds or walnuts.
- For extra flair, drizzle a little dark or milk chocolate on top once the clusters are set.
- Adding a sprinkle of sea salt on top before chilling gives a lovely sweet-salty contrast.
If you want, I can also give a fancier version with orange zest and white chocolate drizzle that makes them look like gourmet candies. Do you want me to do that?
