Why You’ll Love This Recipe
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Perfect Balance of Flavors: The rich white chocolate, tart cranberries, and crunchy pecans create a harmonious flavor combination.
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Easy to Make: Requires just a few ingredients and minimal effort.
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Great for Gifting: These clusters are perfect for holiday gifting or serving at parties.
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Customizable: Add other nuts or dried fruits to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 cups white chocolate chips or chopped white chocolate
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1/2 cup dried cranberries
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1/2 cup pecans, roughly chopped
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1/2 teaspoon vanilla extract (optional)
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A pinch of sea salt (optional, for garnish)
Directions
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Melt the White Chocolate: In a heatproof bowl, melt the white chocolate in the microwave in 20-second intervals, stirring in between, until smooth. Alternatively, you can melt the chocolate using a double boiler on the stovetop.
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Combine Ingredients: Once the white chocolate is melted, stir in the dried cranberries, chopped pecans, and vanilla extract (if using) until well combined.
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Form Clusters: Line a baking sheet with parchment paper. Using a spoon, drop spoonfuls of the mixture onto the prepared baking sheet, forming small clusters.
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Chill: Refrigerate the clusters for at least 1 hour, or until the chocolate has fully set.
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Garnish (Optional): Before the chocolate sets, sprinkle a pinch of sea salt on top of each cluster for a sweet and salty contrast.
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Serve: Once the clusters have hardened, remove them from the parchment paper and serve.
Servings and Timing
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Servings: Makes about 12-15 clusters, depending on size
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Preparation Time: 10 minutes
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Chilling Time: 1 hour
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Total Time: 1 hour 10 minutes
Variations
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Other Nuts: Substitute pecans with almonds, walnuts, or cashews.
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Other Dried Fruits: Add dried cherries, raisins, or apricots for different flavor combinations.
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Add Spices: Sprinkle with cinnamon or nutmeg for a seasonal twist.
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Dark Chocolate: Use dark chocolate or milk chocolate instead of white chocolate for a different flavor profile.
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Drizzle with Chocolate: Drizzle extra white chocolate or dark chocolate over the clusters for an extra touch.
Storage/Reheating
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Storage: Store the clusters in an airtight container at room temperature for up to 1 week.
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Refrigeration: If you prefer them to stay firmer, store them in the refrigerator for up to 2 weeks.
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Freezing: These clusters freeze well for up to 3 months. Just make sure to layer them with parchment paper in an airtight container.
FAQs
Can I use chocolate bars instead of chocolate chips?
Yes, you can chop up a white chocolate bar if you don’t have chips.
How do I make sure the white chocolate doesn’t burn?
Melt the white chocolate slowly, either in short bursts in the microwave or over low heat in a double boiler, and stir often.
Can I use other dried fruits besides cranberries?
Yes, feel free to substitute dried cherries, blueberries, or raisins, depending on your preference.
Are these clusters gluten-free?
Yes, as long as the white chocolate and other ingredients are gluten-free, this recipe is safe for gluten-free diets.
Can I use a different type of chocolate?
Absolutely! You can use milk or dark chocolate if you prefer.
How do I prevent the clusters from sticking to the parchment paper?
Make sure to let the clusters fully cool and set in the refrigerator before removing them from the paper.
Can I make these ahead of time?
Yes, these clusters can be made in advance and stored in the fridge or at room temperature for several days.
What’s the best way to gift these clusters?
Package them in small gift boxes or bags, and tie with a festive ribbon for a simple yet thoughtful homemade gift.
How do I make these clusters more festive?
Add edible gold flakes or sprinkle colorful nonpareils on top for a holiday-inspired look.
Can I add other flavors?
Feel free to mix in a little orange zest or peppermint extract for a seasonal twist!
Conclusion
White Chocolate Cranberry Pecan Clusters are a delightful, easy-to-make treat that’s perfect for any occasion. With their creamy white chocolate, tart cranberries, and crunchy pecans, these little clusters pack a punch of flavor in every bite. Whether for a holiday gift, a party snack, or a simple indulgence, these clusters are sure to be a hit. Enjoy!
White Chocolate Cranberry Pecan Clusters
- Prep Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12-15 clusters
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
White Chocolate Cranberry Pecan Clusters are sweet, crunchy, and chewy treats that combine creamy white chocolate, tart cranberries, and crunchy pecans. These easy-to-make clusters are perfect for gifting, holidays, or a simple indulgence any time of the year. With just a few ingredients, these delightful bites are sure to impress.
Ingredients
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2 cups white chocolate chips or chopped white chocolate
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1/2 cup dried cranberries
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1/2 cup pecans, roughly chopped
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1/2 teaspoon vanilla extract (optional)
- A pinch of sea salt (optional, for garnish)
Instructions
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Melt the White Chocolate: Melt white chocolate in a microwave-safe bowl in 20-second intervals, stirring between, until smooth. Alternatively, use a double boiler on the stovetop.
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Combine Ingredients: Stir in dried cranberries, chopped pecans, and vanilla extract (if using) until well mixed.
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Form Clusters: Line a baking sheet with parchment paper. Drop spoonfuls of the mixture onto the baking sheet to form small clusters.
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Chill: Refrigerate for at least 1 hour, or until the chocolate is fully set.
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Garnish (Optional): Before the chocolate sets, sprinkle sea salt on each cluster for a sweet and salty contrast.
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Serve: Once set, remove clusters from parchment and serve.
Notes
Other Nuts: Substitute pecans with almonds, walnuts, or cashews for variation.Other Dried Fruits: Try dried cherries, raisins, or apricots for different flavor combinations.Add Spices: Sprinkle cinnamon or nutmeg for a seasonal twist.Dark Chocolate: Use dark or milk chocolate for a different flavor.Chocolate Drizzle: Drizzle extra chocolate over the clusters for extra flair.Storage: Store in an airtight container at room temperature for up to 1 week. Refrigerate for firmer texture, up to 2 weeks.Freezing: Freeze for up to 3 months in an airtight container, layered with parchment paper.
