White Chocolate Cranberry Pecan Clusters
Ingredients
- 12 oz white chocolate (chips or baking bars)
- 1 cup dried cranberries
- 1½ cups pecan halves or chopped pecans
- Optional: pinch of sea salt or ½ tsp vanilla
Instructions
- Line a baking sheet with parchment paper.
- Melt white chocolate
- Microwave in 30-second bursts, stirring each time, or
- Melt gently over a double boiler.
- Stir in cranberries and pecans until well coated.
Add vanilla or salt if using. - Scoop clusters (about 1 tablespoon each) onto parchment.
- Let set at room temperature or refrigerate 20 minutes until firm.
Tips for Perfect Clusters
- Use real white chocolate (with cocoa butter) for best texture.
- Don’t overheat — white chocolate burns easily.
- Sprinkle a little flaky salt on top for sweet-salty balance.
Variations
- Holiday Spice: Add a pinch of cinnamon or nutmeg
- Festive Look: Drizzle with dark chocolate
- Extra Crunch: Add pretzels or Rice Krispies
- Citrus Twist: Add orange zest
Storage
- Room temp: 3–4 days (cool area)
- Fridge: Up to 2 weeks
- Freezer: Up to 2 months