Cranberry Pecan White Chocolate Clusters Recipe

Jump to Recipe Print Recipe

The Heart of Cranberry Pecan White Chocolate Clusters Recipe

I have a special place in my kitchen heart for treats that come together quickly yet offer layers of comforting flavor and texture. These Cranberry Pecan White Chocolate Clusters are exactly that—silky white chocolate meets chewy tart cranberries and buttery toasted pecans in a cluster that’s as casual as it is indulgent. Whether you’re whipping them up for a cozy snack or gifting homemade kindness, these clusters deliver a sweet, nutty hug with every bite.

You’ll notice how the white chocolate melts into a luscious coating, wrapping the crunchy pecans and vibrant cranberries in a tender embrace. It’s the kind of recipe that invites you to take a moment—to savor aromas of warm vanilla and toasted nuts while you assemble. I love how approachable these are: no baking skills required and they come together in under half an hour, yet the results impress every time.

Trust me, once you try this Cranberry Pecan White Chocolate Clusters Recipe, you’ll find yourself reaching for it whenever you need a quick homemade treat with a little flair and a lot of heart.

Ingredient Breakdown

• White chocolate chips (2 cups): The silky base of the clusters. If you want something less sweet, try white chocolate with higher cocoa butter content or a white chocolate almond bark.
• Dried cranberries (1 cup): These add a lovely tart chew contrast. Swap them for dried cherries or golden raisins if you prefer a sweeter or different fruity note.
• Chopped pecans, toasted (1 cup): Toasting them unlocks a deep, buttery aroma and crisp edges. Walnuts or almonds work well too if pecans aren’t your thing.
• Vanilla extract (1 tsp): Just a touch to round out the chocolate’s flavor. Pure vanilla is best, but almond extract can add a fun twist.
• Sea salt (pinch): Balances the sweetness and brightens the overall flavor—definitely don’t skip it!

Before You Begin

Setting yourself up for success is painless here. I like to line my baking sheet first with parchment paper or a silicone baking mat—that way cleanup is a breeze and the clusters release effortlessly. If your pecans aren’t toasted, now’s a good time to give them a quick skillet toast, stirring often to avoid burning. This step makes a noticeable flavor difference, trust me.

You can have everything measured and ready to go for a smooth assembly experience—I call that mise en place magic. Having your tools and ingredients handy lets you enjoy the quick, enjoyable rhythm of mixing and shaping your clusters.

How to Make Cranberry Pecan White Chocolate Clusters Recipe

1. Prepare your workspace. Line a large baking sheet with parchment paper or a silicone baking mat. This ensures your clusters release easily and clean-up stays simple.
2. Toast your pecans (if raw). Heat them in a dry skillet over medium heat, stirring frequently for 3-4 minutes. You’ll know they’re ready when a warm nutty aroma fills the air and their edges turn golden. Let them cool thoroughly before mixing.
3. Melt the white chocolate. Place chips in a microwave-safe bowl. Microwave in 30-second bursts, stirring between, until melted and silky smooth—usually 1 to 2 minutes total. Be careful not to overheat; white chocolate can seize and turn grainy. Alternatively, gently melt it using a double boiler to control heat precisely.
4. Fold in flavor. Stir in vanilla extract and a pinch of sea salt. This little addition really lifts the chocolate’s flavor, balancing sweetness and adding warmth.
5. Combine your mix-ins. Add the dried cranberries and toasted pecans to the melted chocolate. Gently fold with a spatula until every piece is lovingly coated. Work swiftly here — the chocolate starts to set as it cools but you want full coverage.
🔍

Pro-Level Pointers

For perfectly glossy melting, avoid any water contact with white chocolate, which can cause it to seize. When toasting pecans, let them cool completely to preserve that crisp edge and prevent melting your chocolate too soon. Use a small cookie scoop or tablespoon to create rustic, evenly sized clusters for consistent setting times and beautiful presentation.

6. Shape your clusters. Drop spoonfuls onto the prepared baking sheet about an inch apart. I love the rustic charm of irregular shapes, but try for an even mix of chocolate, nuts, and berries in each cluster for balanced bites.
7. Let them set. Allow clusters to firm up at room temperature for 20–30 minutes. Rushing? Pop the tray into the fridge for 10–15 minutes and you’ll have perfectly hardened clusters faster.
8. Store properly. Once set, transfer clusters to an airtight container. You can keep them at room temperature for up to 2 weeks or refrigerate up to 3 weeks. If stacking, add parchment sheets between layers to prevent sticking.

Creative Variations for Cranberry Pecan White Chocolate Clusters Recipe



• Swap pecans for walnuts or roasted almonds for a slightly different nutty crunch.
• Add a sprinkle of cinnamon or pumpkin pie spice to the melted chocolate for a warm spice twist, perfect for cozy fall vibes.
• Include chopped dried apricots or mango chunks alongside cranberries for a tropical brightness.
• Drizzle with dark chocolate or milk chocolate after setting for a pretty two-tone look and extra richness.
• Mix in mini marshmallows or toffee bits to add chewy or caramelized surprises.
• Package clusters in pretty cellophane bags or small mason jars for thoughtful homemade gifts.

Storage, Freezing & Reheating

• Room temperature: Store airtight for up to 2 weeks. Clusters keep crisp edges and chewy centers well in a cool, dry pantry.
• Refrigeration: Keeps clusters fresh for up to 3 weeks but may cause slight hardening—bring to room temp before enjoying for best texture.
• Freezing: Freeze in sealed, layered containers for up to 2 months. Thaw at room temperature. The chocolate might lose some shine but flavor remains delightful.
• Reheating: Gently warm clusters in short bursts in a low temp microwave to soften white chocolate slightly if desired, but be careful not to melt completely.

Cranberry Pecan White Chocolate Clusters Recipe FAQs

• Can I use other nuts besides pecans? Absolutely! Walnuts, almonds, or even pistachios work beautifully—just toast them first for best flavor.
• What if my white chocolate seizes during melting? Seized chocolate can sometimes be saved by stirring in a tiny bit of vegetable oil or cocoa butter. Otherwise, start fresh with dry, heat-controlled melting.
• How do I store clusters to prevent sticking? Layer clusters between pieces of parchment paper in an airtight container and keep them cool and dry.
• Is it okay to use different dried fruit? Yes, dried cherries, blueberries, or apricots add great variety and keep the mix lively and balanced.
• Can I make these clusters vegan? Use vegan white chocolate chips and ensure your dried fruit is unsweetened or vegan-friendly, and you’re all set.
Print

Cranberry Pecan White Chocolate Clusters Recipe



Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 68 reviews

Cranberry Pecan Clusters are a delightful no-bake treat combining the creamy sweetness of white chocolate with tart dried cranberries and toasted pecans. This easy recipe creates perfect bite-sized clusters that are great for holiday parties, gift-giving, or an anytime snack with a delicious balance of flavors and textures.

• Author: Lynn
• Prep Time: 10 Minutes
• Cook Time: 20 Minutes
• Total Time: 30 Minutes
• Yield: Approximately 24 clusters
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Chocolate Base

• 2 cups white chocolate chips
• 1 teaspoon vanilla extract
• Pinch of sea salt

Mix-ins

• 1 cup dried cranberries
• 1 cup chopped pecans, toasted

Instructions

1. Prepare Baking Sheet: Line a large baking sheet with parchment paper or a silicone mat and set aside to create a non-stick surface for the clusters.
2. Toast Pecans: If pecans are not pre-toasted, toast them in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant. Then let them cool completely before use.
3. Melt White Chocolate: Place white chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth (about 1-2 minutes). Alternatively, melt using a double boiler. Stir in the vanilla extract and a pinch of sea salt.
4. Combine Ingredients: Add dried cranberries and toasted pecans into the melted white chocolate. Gently fold with a spatula until all pieces are evenly coated in chocolate, working quickly before the chocolate sets.
5. Form Clusters: Using a tablespoon or small cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet, spacing them approximately 1 inch apart. Ensure each cluster has a good balance of chocolate, cranberries, and pecans.
6. Set Clusters: Allow clusters to set at room temperature for 20-30 minutes, or speed up the process by refrigerating for 10-15 minutes until completely hardened.
7. Store Properly: Once hardened, transfer clusters to an airtight container. Store at room temperature for up to 2 weeks or refrigerate for up to 3 weeks. Use parchment paper between stacked layers to prevent sticking.

Notes

• Use high-quality white chocolate chips for the best flavor and smoother melting.
• Do not overheat the white chocolate to avoid seizing; melt gently and stir frequently.
• Toast pecans only until fragrant to avoid bitterness.
• These clusters can be customized by adding other dried fruits or nuts if desired.
• For a glossy finish, temper the white chocolate before mixing ingredients.