Slow Cooker White Chocolate Cranberry Clusters
1 CommentDec 12, 2024
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These white chocolate cranberry clusters are a festive holiday treat made easily in the slow cooker. The combination of sweet white chocolate, tart cranberries, and crunchy pecans makes them perfect for gift giving, dessert platters, or holiday parties.
Other fun desserts we love to make are slow cooker easter clusters and slow cooker peanut clusters.
Table of Contents
There’s something truly special about this recipe that’s hard to beat. The creamy, mild white chocolate paired with tart, chewy cranberries creates a flavor combination that’s simply irresistible—a perfect balance of sweetness and tang that captures the spirit of the holiday season.
This recipe is similar to the classic white chocolate cranberry bark often made during the holidays, but with a fun twist—it’s crafted into bite-sized clusters for easy snacking and sharing. We’ve added pecans for a rich, nutty crunch that perfectly complements the sweet and tart ingredients. The result is a festive treat that’s just as delicious, making it a must-have for holiday dessert trays and gift baskets.
Recipe Ingredients:
To make these white chocolate cranberry pecan clusters, you’ll need vanilla almond bark and white chocolate chips for a smooth, creamy base. Dried sweetened cranberries add a touch of tartness, while chopped pecans provide a rich, nutty crunch. These simple ingredients come together for a festive holiday treat.
Variations
- Optional add-ins: Mini marshmallows, shredded coconut, pretzel pieces, sunflower seeds, pumpkin seeds, or other dried fruits such as apricots and cherries.
- You can use almonds, walnuts, cashews, or hazelnuts in place of pecans if you prefer, or a mixture of nuts. Alternatively you can make the clusters without the nut and add more cranberries instead.
- For decoration, consider drizzling melted white or milk chocolate over the clusters and adding a sprinkle of flaky sea salt.
How to Make:
- Line 2 or 3 baking sheets with parchment or wax paper. Break the vanilla almond bark into chunks and place them in the slow cooker. Add the white chocolate chips on top.
- Turn your slow cooker to low heat and cover with the lid. Allow the mixture to melt for about one hour, undisturbed. If the chocolate isn’t completely melted and smooth at this point, cook for another 15-30 minutes, checking occasionally.
- Once the chocolate is completely melted and smooth, gently stir in the cranberries and chopped pecans. Stir until the cranberries and pecans are evenly coated with the chocolate mixture. Keep the slow cooker on the warm setting to avoid the mixture hardening as you work.
- Using a small cookie scoop or tablespoon, drop spoonfuls of the mixture onto the prepared baking sheets. Be sure to space them apart so they don’t stick together. Allow the clusters to set at room temperature for 1-2 hours, or until completely set. If you’re in a hurry, you can place the baking sheet in the refrigerator for 30-45 minutes to speed up the process.
Recipe FAQs
Store the clusters in an airtight container at room temperature for up to a week. For extended freshness, refrigerate them for up to 2-3 weeks. For longer storage you can freeze the clusters for up to 3 months in an airtight container or freezer safe bag. Allow the clusters to come to room temperature for 30 minutes before enjoying from the freezer.
Yes! This is a great recipe to use slow cooker liner, it will make clean up much easier.
Slow Cooker White Chocolate Cranberry Clusters
Ingredients
- 24 ounces vanilla almond bark, cut into chunks for easier melting
- 1 cup white chocolate chips
- 1 ½ cups dried sweetened cranberries
- 1 cup chopped pecans
Instructions
- Line 2 or 3 baking sheets with parchment or wax paper.
- Break the vanilla almond bark into chunks and place them in the slow cooker. Add the white chocolate chips on top.
- Turn your slow cooker to low heat and cover with the lid. Allow the mixture to melt for about one hour, undisturbed. If the chocolate isn't completely melted and smooth at this point, cook for another 15-30 minutes, checking occasionally.
- Once the chocolate is completely melted and smooth, gently stir in the cranberries and chopped pecans. Stir until the cranberries and pecans are evenly coated with the chocolate mixture. Keep the slow cooker on the warm setting to avoid the mixture hardening as you work.
- Using a small cookie scoop or tablespoon, drop spoonfuls of the mixture onto the prepared baking sheets. Be sure to space them apart so they don’t stick together.
- Allow the clusters to set at room temperature for 1-2 hours, or until completely set. If you’re in a hurry, you can place the baking sheet in the refrigerator for 30-45 minutes to speed up the process.
- Once cooled and hardened, transfer the clusters to an airtight container. Store at temperature for up to a week, or refrigerate for longer storage. Enjoy!
How to Video
Sarah’s Notes
- Store the clusters in an airtight container at room temperature for up to a week. For extended freshness, refrigerate them for up to 2-3 weeks.
- For longer storage you can freeze the clusters for up to 3 months in an airtight container or freezer safe bag. Allow the clusters to come to room temperature for 30 minutes before enjoying from the freezer.
- Optional add-ins: Mini marshmallows, shredded coconut, pretzel pieces, sunflower seeds, pumpkin seeds, or other dried fruits such as apricots and cherries.
- You can use almonds, walnuts, cashews, or hazelnuts in place of pecans if you prefer, or a mixture of nuts. Alternatively you can make the clusters without the nut and add more cranberries instead.
- For decoration, consider drizzling melted white or milk chocolate over the clusters and adding a sprinkle of flaky sea salt.
- These clusters make a great addition to holiday gatherings or can be used as homemade gifts.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Sounds wonderful.
I can’t wait to try these recipes.