Indulge in these festive, bite-sized clusters blending creamy white chocolate, tart dried cranberries, and nutty pecans—perfect for an elegant snack, thoughtful gift, or simple indulgence.

White Chocolate Cranberry Pecan Clusters

Why You’ll Love This Recipe

Effortless elegance: Made in minutes with no baking needed, yet delivers a sophisticated and delicious treat.
Balanced flavors: Rich white chocolate harmonizes beautifully with tart cranberries and crunchy pecans.
Versatile & portable: Ideal for holiday gift boxes, office snacks, or a quick sweet fix.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup white chocolate chips
½ cup dried cranberries
½ cup pecans, roughly chopped
½ teaspoon vanilla extract
Pinch of sea salt

Directions

Line a baking sheet with parchment paper.
In a microwave-safe bowl, melt the white chocolate chips in 30‑second intervals, stirring between each, until fully smooth and melted.
Stir in the vanilla extract, dried cranberries, and chopped pecans until evenly combined.
Spoon small clusters of the mixture onto the lined baking sheet.
Sprinkle each cluster with a pinch of sea salt for a delicious flavor contrast.
Refrigerate for at least 30 minutes, or until the chocolate has fully set.
Once set, store the clusters in an airtight container at room temperature or in the refrigerator.

Servings and Timing

Yield: Roughly 20–24 clusters, depending on cluster size.
Timing:
- Prep time: ~10 minutes
- Chill time: ~30 minutes

Variations

Different nuts: Substitute pecans with almonds, walnuts, or pistachios for varied flavor and texture.
Add mix-ins: Stir in mini marshmallows, crushed peppermint pieces, or toffee bits for festive flair.
Chocolate twist: Drizzle melted dark or milk chocolate over the clusters once set for a layered look.
Spice it up: Add a pinch of ground cinnamon or orange zest to the melted chocolate for a warm, aromatic touch.

Storage / Reheating

Room temperature: Keep clusters in an airtight container for up to 3 days.
Refrigerator: Store for up to 2 weeks—they stay firmer and longer-lasting.
Freezer: Freeze in layers separated with parchment paper for up to 3 months; thaw at room temperature for about 15–20 minutes before serving.

FAQs

1. Can I melt the chocolate using a double boiler instead of a microwave?

Yes, absolutely. Place a heat‑proof bowl over a pot of simmering water and stir the white chocolate until melted and smooth.

2. Can I use white chocolate bars instead of chips?

Yes—just chop the bars into small, even pieces so they melt smoothly.

3. Are there alternatives to dried cranberries?

You can use dried cherries, raisins, or chopped dried apricots for a similar tart-sweet contrast.

4. What if I don’t have parchment paper?

Use a silicone baking mat or lightly grease the baking sheet to prevent sticking.

5. Can I make these nut-free?

Certainly! Use sunflower seeds or crisp rice cereal for crunch without nuts.

6. How large should each cluster be?

Aim for 1 to 1½‑inch clusters—bite-sized or small enough to handle easily, but feel free to adjust based on preference.

7. Will the clusters melt at room temperature?

In warm conditions, the white chocolate could become soft. Store them in a cool spot or refrigerate to preserve shape.

8. Can I add spices or flavor extracts?

Yes—almond extract, orange extract, or a sprinkle of cinnamon works beautifully. Add sparingly to avoid overpowering.

9. Why do some clusters stick together?

Ensure they’re fully cooled and set before storing, and layer them with parchment paper to prevent sticking.

10. Can I double the recipe?

Absolutely. Just double all ingredients and use multiple trays to give clusters room; increase chill time if needed.

Conclusion

These white chocolate cranberry pecan clusters are a joyful, quick fix for the holiday season or any time you crave a sweet-bite treat. They’re simple, flexible, and transportable—ideal for gifting or indulging at home. Mix, chill, and share the joy—one delectable cluster at a time

Linda