White Chocolate Cranberry Pecan Clusters Recipe
This festive, no-bake candy is quick to make, versatile, and packed with holiday flavor. The creamy white chocolate, sweet-tart cranberries, and crunchy pecans make each bite a crowd-pleaser!
Yield: Approximately 24 clusters (depending on size)
Ingredients
- 12 oz white chocolate chips (or substitute with white chocolate bars, finely chopped)
- 1 1/2 cups dried cranberries (roughly chopped if pieces are large)
- 1 1/2 cups pecans (lightly toasted and chopped)
Optional Add-Ins & Toppings
- Sea salt flakes for a sweet and salty combo
- 1/2 tsp vanilla extract for added warmth
- 1/4 tsp ground cinnamon to bring out holiday flavors
Instructions
1. Prep the Ingredients
- Chop the pecans (if not already chopped). Toast them lightly in a dry skillet over medium heat for about 3–4 minutes until fragrant. Let them cool completely to avoid melting the chocolate when mixed.
- Chop the cranberries if they are too large; smaller pieces distribute better throughout the clusters.
- Prepare a baking sheet lined with parchment or wax paper for easy cleanup and to prevent sticking.
2. Melt the White Chocolate
- Microwave Method: Place the white chocolate chips in a microwave-safe bowl. Microwave on 50% power for 30-second intervals, stirring in between each interval to avoid overheating. White chocolate is sensitive and can seize up, so gentle melting is key.
- Double Boiler Method: If you prefer, place a heatproof bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl. Stir the chocolate frequently until it melts smoothly. Optional: Stir in 1/2 tsp vanilla extract or 1/4 tsp ground cinnamon to the melted chocolate for extra flavor.
3. Combine Ingredients
- Fold in the cranberries and pecans: Gently add the cranberries and pecans to the melted white chocolate. Stir until all pieces are evenly coated.
4. Form the Clusters
- Scoop onto the baking sheet: Using a teaspoon or small cookie scoop, drop rounded spoonfuls of the mixture onto the prepared baking sheet. Make sure each cluster has a balanced amount of cranberries and pecans.
- Space them out slightly, though they won’t spread. This gives you easy access for adding toppings if desired.
5. Add Finishing Touches
- If you’d like, sprinkle a pinch of sea salt or extra chopped pecans on top of each cluster before the chocolate sets. Sea salt enhances the sweet and tart flavors beautifully.
6. Set the Clusters
- Let the clusters set at room temperature for 1–2 hours, or until the chocolate hardens completely. If you’re in a rush, place the tray in the refrigerator for about 15–20 minutes.
7. Store and Serve
- Once set, transfer clusters to an airtight container. They can be stored:
- At room temperature for up to 1 week
- In the refrigerator for up to 2 weeks (for longer freshness)
- In the freezer for up to 1 month (allow to come to room temperature before serving)
Tips for Success
- Use High-Quality White Chocolate: If possible, choose a quality white chocolate, as it melts more smoothly and has a better flavor.
- Avoid Moisture: Make sure the mixing bowl and all utensils are completely dry, as even a drop of water can cause the chocolate to seize.
- Get Creative with Mix-Ins: Substitute dried cranberries with dried cherries, blueberries, or even apricots for different flavors.
Variations
- Dark Chocolate Twist: For a less sweet version, use semi-sweet or dark chocolate instead of white chocolate.
- Holiday Sprinkle Garnish: Add a festive touch with red and green sprinkles on top while the chocolate is still warm.
- Nut-Free Option: Swap out pecans for pumpkin seeds or omit nuts altogether if needed.
These clusters are perfect for holiday gatherings, gifting, or enjoying as a sweet treat anytime! 🎅 🍫