White Chocolate Cranberry Pecan Clusters

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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

  1. Line a baking sheet with parchment paper.
  2. Melt white chocolate
    • Microwave in 30-second bursts, stirring each time, or
    • Melt gently over a double boiler.
  3. Stir in cranberries and pecans until well coated.
    Add vanilla or salt if using.
  4. Scoop clusters (about 1 tablespoon each) onto parchment.
  5. 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

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