Festive White Chocolate Cranberry Pecan Clusters Recipe delivers creamy white chocolate, tart chewy cranberries, buttery pecans, and a kiss of flaky salt in every crunchy bite. Busy holiday hosts, bake-sale heroes, and last-minute gifters can knock out a batch in about 20 minutes, plus a short chill. I stir these while my coffee cools and stash a few before anyone asks for samples.
Why You Should Try This White Chocolate Cranberry Pecan Clusters
This Festive White Chocolate Cranberry Pecan Clusters Recipe packs big flavor with minimal effort and zero oven time. You get sweet creaminess, toasty nut crunch, and bright berry tang in one bite. The clusters travel well, stack in gift boxes, and satisfy both kids and adults.
You can scale the recipe for parties or whip up a half batch on a weekday. Simple pantry staples keep the ingredient list short, and the technique stays friendly for beginners.
Ingredients You’ll Need
- White chocolate, 16 ounces chips or chopped bars (choose real cocoa butter for best melt; Guittard or Ghirardelli melt smoothly; melting wafers work as a shortcut)
- Pecans, 1.5 cups, toasted and roughly chopped (buy pre-toasted for speed or toast at home for deeper flavor)
- Dried cranberries, 1 cup (chop if the pieces run large; dried cherries work too)
- Flaky sea salt, for finishing (optional but highly recommended)
- Neutral coconut oil or cocoa butter, 1 teaspoon, optional (helps thin thick chips if needed)
- Pure vanilla extract, 1 teaspoon, optional
- Orange zest, 1 teaspoon, optional bright note
- Optional swaps: pistachios for a green pop, chopped almonds for extra crunch, or mini pretzels for salty bits
Equipment: microwave-safe bowl or double boiler setup, heatproof spatula, parchment or silicone mat, sheet pan, small scoop or spoon, airtight container for storage.
How to Make Festive White Chocolate Cranberry Pecan Clusters
Prep: 10 minutes
Cook: 5 minutes
Total: 20 minutes plus 15 to 30 minutes to set
- Line a sheet pan with parchment or a silicone mat. Measure all ingredients so you can move fast once the chocolate melts.
- Toast the pecans for extra flavor if you want that boost. Spread them on a dry skillet over medium heat and stir until fragrant, about 3 to 4 minutes. Let them cool, then chop.
- Melt the white chocolate. Microwave at 50 percent power in 30-second bursts and stir between each, or set a bowl over barely simmering water and stir until smooth. Keep steam and water away from the chocolate so it stays silky.
- Stir in vanilla and optional orange zest. Fold in cranberries and pecans until the mix looks evenly coated. If the chocolate feels thick, stir in 1 teaspoon coconut oil or cocoa butter.
- Scoop heaping tablespoons onto the lined sheet, spacing them slightly. Press any loose bits back into the mound so each cluster holds together.
- Sprinkle a pinch of flaky salt on each cluster. The salt sharpens the sweetness and wakes up the cranberry pop.
- Chill the pan in the fridge until set, about 15 to 20 minutes, or let the clusters set at cool room temperature for 30 to 40 minutes.
- Add a quick drizzle with a little extra melted white chocolate if you want a bakery look. Let the drizzle set, then transfer the clusters to an airtight container.
Tips & Tricks
- Choose white chocolate with cocoa butter for the best melt and flavor.
- Keep water out of the bowl so the chocolate stays smooth and glossy.
- Thin stiff chocolate with 1 teaspoon coconut oil or cocoa butter.
- Toast the pecans for a richer, buttery note.
- Chop cranberries if they look large so the clusters hold together.
- Use a small cookie scoop for tidy, uniform sizes.
- For extra snap, seed-temper quickly: melt two thirds of the chocolate, then stir in the remaining third until the mixture cools to around 86 to 88 degrees F, and use immediately.
- Add a whisper of cinnamon or cardamom for warmth, or swap pistachios for holiday color.
- Make a nut-free batch with roasted pumpkin seeds and sunflower seeds.
What to Serve with White Chocolate Cranberry Pecan Clusters
Serve these white chocolate cranberry pecan clusters with hot cocoa, strong coffee, or spiced tea for an easy dessert board. Sparkling wine like prosecco or a crisp cider pairs nicely with the creamy-sweet profile. Tuck a few into cookie boxes with gingerbread and shortbread, or crumble a cluster over vanilla ice cream for a quick sundae.
Make-Ahead and Storage
Store clusters in an airtight container at cool room temperature for up to 1 week, or in the fridge for 2 to 3 weeks. For freezer storage, layer clusters between parchment in a freezer-safe container and freeze for up to 2 months. Thaw in the container at room temperature to minimize condensation. Skip reheating; serve them at room temperature for the best texture.
Nutrition Information
Approximate per cluster, based on 24 clusters: 170 calories, 11 g fat, 16 g carbs, 14 g sugar, 2 g protein, 50 mg sodium. Values vary based on brands and add-ins. Contains milk and tree nuts.
Festive White Chocolate Cranberry Pecan Clusters
Ingredients
Instructions
- Line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring between each until smooth.
- Stir in the chopped pecans and dried cranberries until evenly coated with white chocolate.
- Drop heaping tablespoonfuls of the mixture onto the prepared baking sheet, spacing them slightly apart.
- Sprinkle with sea salt, if using.
- Let clusters cool and harden at room temperature, or refrigerate for 10-15 minutes until set.
- Once set, store in an airtight container at room temperature for up to 1 week.