If you’re searching for a simple yet elegant dessert that requires zero baking, these White Chocolate Cranberry Pecan Clusters are the perfect choice. They’re beautifully sweet, lightly salty, loaded with texture, and take just minutes to make.
The creamy white chocolate pairs perfectly with tart dried cranberries and buttery pecans, creating a holiday-ready treat you can enjoy all year long. They’re ideal for gifting, party trays, or satisfying your sweet tooth without turning on the oven.
Whether you’re preparing Christmas goodies, Thanksgiving snacks, or a quick dessert for your family—this recipe delivers every time!
⭐ Why You’ll Love These Clusters
Just 5 simple ingredients
No baking required
Ready in minutes
Perfect balance of sweet, tart, and crunchy
Great for holiday platters and edible gifts
Easy enough for kids to help make
Ingredients
12 oz white chocolate chips
1 cup dried cranberries
1 cup pecan halves
1 teaspoon vanilla extract
Pinch of sea salt
Instructions
- Melt the White Chocolate
Place the white chocolate chips in a microwave-safe bowl.
Heat in 30-second intervals, stirring between each, until smooth and fully melted.
- Add Flavor
Stir in the vanilla extract and a pinch of sea salt.
This enhances the sweetness and makes the flavors pop.
- Add Cranberries & Pecans
Pour in the dried cranberries and pecan halves.
Mix gently until everything is evenly coated in the melted white chocolate.
- Form the Clusters
Using a spoon, drop small scoops of the mixture onto a parchment-lined baking sheet.
Shape them into clusters, leaving space between each one.
- Let Them Set
Allow the clusters to cool and harden at room temperature, or place the baking sheet in the refrigerator for faster setting.
Once firm, they’re ready to enjoy!
⭐ Tips & Variations
Add pumpkin seeds or chopped almonds for extra crunch.
Use toasted pecans for deeper flavor.
Drizzle with dark or milk chocolate for a decorative touch.
Add orange zest for a holiday twist.
Swap white chocolate for almond bark if preferred.
Storage
Store in an airtight container at room temperature for 1 week.
Refrigerate for up to 2 weeks.
Freeze for up to 2 months (layer with parchment paper).