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White Chocolate Cranberry Pecan Clusters
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White Chocolate Cranberry Pecan Clusters

White Chocolate Cranberry Pecan Clusters are the kind of treat that checks all the boxes—easy to make, incredibly delicious, and perfect for gifting or snacking. These clusters combine creamy white chocolate, tart dried cranberries, and crunchy pecans in each bite. The sweetness of the chocolate balances beautifully with the slight tang of cranberries and the nutty richness of pecans, creating a candy that’s simple yet elegant. No baking is required, making this a quick recipe you can whip up in under 30 minutes. They’re perfect for holidays, cookie trays, parties, or just when you want something sweet without a lot of fuss. Plus, they store well and look beautiful wrapped in cellophane or tucked into treat boxes. Whether you're making them for yourself or to share, these clusters always disappear fast
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24
Course: Dessert
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 12 oz white chocolate chips or chopped white chocolate
  • 1 cup dried cranberries
  • 1 cup chopped pecans
  • 1 tsp coconut oil optional, for smoother melting
  • Pinch of sea salt optional

Method
 

  1. In a microwave-safe bowl, melt the white chocolate chips with coconut oil (if using) in 20–30 second intervals, stirring each time until smooth and fully melted. Alternatively, melt the chocolate using a double boiler.
  2. Once melted, stir in the chopped pecans and dried cranberries until everything is well coated in the white chocolate.
  3. Using a spoon, drop small mounds of the mixture onto a parchment-lined baking sheet. You can use a cookie scoop for even portions. Optionally, sprinkle a tiny pinch of sea salt on top of each cluster for contrast.
  4. Let the clusters cool at room temperature until set, or place them in the fridge for about 20 minutes if you’re in a hurry. Once firm, they’re ready to serve.

Notes

  • Room Temp: Store in an airtight container at room temperature for up to 1 week.
  • Refrigeration: Keeps up to 2 weeks when stored in the fridge.
Freezing: You can freeze them for up to 2 months. Separate layers with parchment to prevent sticking.