White Chocolate Cranberry Pecan Clusters

You know those recipes that come together in minutes but taste like you spent all day in the kitchen? That’s exactly what these White Chocolate Cranberry Pecan Clusters are. They’re festive, cozy, and kind of addictive in the best way. You get creamy, sweet white chocolate with a pop of tartness from the cranberries and the buttery crunch of toasted pecans—all in one easy, hand-held bite.

This recipe has become a holiday staple in our home. I started making them one December afternoon when I had leftover white chocolate chips and a big bag of dried cranberries from trail mix duty. I tossed in some pecans, scooped little piles onto a tray, and hoped for the best. Not only did they set beautifully, but they vanished off the table before dinner was even ready. That was the moment they graduated from “maybe snack” to “must-make again.”

And honestly? These clusters are just as perfect in July as they are in December. They’re sweet, satisfying, and totally foolproof.

Why You’ll Love This Recipe

• No baking required: Just melt, stir, and scoop. That’s it.
• Ready in under 30 minutes: From pantry to plate, this is one of the fastest desserts you’ll ever make.
• Only 4 main ingredients: Nothing fancy here—just pantry staples with big flavor.
• Festive and giftable: These make beautiful holiday treats, especially when packed in little boxes or jars.
• Customizable: Swap the nuts, add a drizzle, or throw in extra mix-ins—this recipe is super flexible.

These clusters have everything you want in a sweet bite: smooth, creamy chocolate, bright fruity flavor, and that perfect bit of crunch.

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Prep Time and Serving

• Prep Time: 10 minutes
• Chill Time: 15–20 minutes
• Servings: About 18–24 clusters

Nutrition (per cluster):
Calories: 140 | Carbs: 13g | Fat: 9g | Protein: 2g | Sugar: 10g

Ingredients

• 12 oz white chocolate chips or chopped white chocolate (use high-quality for best melting)
• 1 cup chopped pecans (lightly toasted for extra flavor)
• ¾ cup dried cranberries
• ¼ teaspoon sea salt (optional, but enhances the flavor)

Optional Add-ins & Toppings:

• ¼ teaspoon cinnamon or orange zest for a holiday twist
• A drizzle of dark chocolate for contrast
• Sprinkle of flaky salt or crushed freeze-dried raspberries for color

Ingredient Notes

• White chocolate: Use baking-quality white chocolate or chips that melt smoothly. Avoid candy coating if you want a creamier texture.
• Pecans: Toasting them for a few minutes in a skillet or oven brings out the rich, nutty flavor.
• Cranberries: The tart bite balances the sweetness of the chocolate—don’t skip them!
• Sea salt: A tiny pinch really enhances all the flavors, especially with sweet white chocolate.

Step-by-Step Instructions

1. Toast the pecans (optional but recommended)

• Preheat your oven to 350°F.
• Spread the pecans on a baking sheet and toast for 5–7 minutes, stirring once, until fragrant.
• Let them cool while you prepare the chocolate.

2. Melt the white chocolate

• Add the white chocolate chips or chopped chocolate to a microwave-safe bowl.
• Microwave in 20–30 second intervals, stirring between each, until smooth and melted.
• You can also melt it using a double boiler on the stove if preferred.

3. Stir in the mix-ins

• Once the white chocolate is completely smooth, stir in the cranberries and toasted pecans.
• Mix gently but thoroughly so everything is coated in chocolate.

4. Scoop the clusters

• Line a baking sheet with parchment or wax paper.
• Drop spoonfuls of the mixture onto the sheet, spacing them slightly apart.
• Use about 1 heaping tablespoon per cluster.

5. Chill to set

• Let the clusters cool and set at room temperature for about 1 hour, or pop the tray in the fridge for 15–20 minutes if you’re in a hurry.

6. Store and serve

• Once hardened, transfer to an airtight container.
• Store at room temperature for up to 5 days or in the fridge for up to 2 weeks.

How to Serve

• Arrange on a platter for a no-fuss holiday dessert tray.
• Tuck into mini cupcake liners for easy gifting or party-ready presentation.
• Pair with tea or coffee for a quick afternoon pick-me-up.
• Add to cookie boxes or goodie bags for neighbors, coworkers, or teachers.

Additional Tips

1. Use good chocolate: The better the chocolate, the smoother the melt and richer the flavor.
2. Chop your pecans small: This helps them mix evenly into the chocolate and makes the clusters easier to scoop.
3. Work quickly once the chocolate is melted: It can begin to set, especially if your kitchen is cool.
4. Don’t overheat the chocolate: White chocolate can scorch easily, so take your time and stir often.
5. Get creative: This is a great base recipe—feel free to riff with your favorite dried fruits, nuts, or even cereals.

Recipe Variations

• Nut-free version: Swap the pecans for sunflower seeds or puffed rice for crunch without the allergens.
• Tropical twist: Use dried pineapple or mango with macadamia nuts.
• Dark chocolate version: Use semi-sweet or dark chocolate chips instead of white chocolate for a richer bite.
• Cranberry orange: Add ½ teaspoon of orange zest to the mix for a fresh citrus pop.
• Holiday mix: Add crushed peppermint candies or mini marshmallows for a festive feel.

Serving Suggestions

• Holiday table: Scatter a few clusters on your dessert table next to pies and cakes for a little bite-sized option.
• Party platter: Mix with chocolate-covered pretzels, roasted nuts, and cookies for a DIY dessert board.
• Tea time treat: Serve with black tea or spiced chai—perfect for an afternoon break.
• DIY gift: Package a dozen in a mason jar or cellophane bag, tie with ribbon, and you’ve got a heartfelt homemade gift.

Freezing and Storage

Storage:

• Store in an airtight container at room temperature for 4–5 days.
• For longer shelf life, refrigerate for up to 2 weeks.

Freezing:

• Freeze in a single layer on a tray, then transfer to a freezer bag.
• Keep frozen for up to 3 months.
• Let thaw at room temperature for 15–20 minutes before serving.

Special Equipment

• Microwave-safe bowl or double boiler: For melting the chocolate safely.
• Baking sheet lined with parchment: Makes cleanup a breeze and helps the clusters release easily.
• Spoon or cookie scoop: To portion out even-sized clusters.

FAQ

Can I use other dried fruits?
Absolutely. Dried cherries, blueberries, or chopped apricots would all work beautifully.

Do I have to toast the pecans?
No, but it really brings out their flavor. You can skip it if you’re short on time.

Can I use white chocolate almond bark instead of chips?
Yes! Almond bark is easy to melt and works well, though it’s a bit sweeter and less rich than real white chocolate.

How do I keep them from sticking to the pan?
Always use parchment or wax paper to prevent sticking.

Can I make these ahead?
Definitely! They keep well and are perfect for make-ahead treats.

Are these gluten-free?
Yes, as long as your chocolate and other mix-ins are gluten-free certified.

Can I make this dairy-free?
You can use dairy-free white chocolate chips (available online or at specialty stores) to make these suitable for dairy-free diets.

Do these work in warm climates?
Yes, but you’ll want to store them in the fridge if your kitchen is warm to avoid melting.

Can I double the recipe?
Easily. Just make sure you have enough space to spread the clusters out on trays.

What’s the best way to package these for gifts?
Use mini muffin liners inside a gift box, or pack in a small mason jar lined with parchment for a rustic, cute presentation.

Conclusion

White Chocolate Cranberry Pecan Clusters are the kind of treat that looks elegant but couldn’t be easier to make. They’re sweet, creamy, crunchy, and perfect for just about any occasion—whether you’re making a batch for the holidays, a potluck, or just to satisfy your sweet tooth on a Tuesday.

I hope you give them a try and fall in love with how simple and satisfying they are. And if you do make them, be sure to share—because they’re too good to keep to yourself!

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