White Chocolate Cranberry Pecan Clusters
Ingredients (makes about 20–24 clusters):
12 oz (340 g) white chocolate chips or white chocolate bark
1 cup dried cranberries (Craisins work great)
1 cup chopped pecans (lightly toasted for extra flavor)
Optional: ½ tsp vanilla extract or a pinch of sea salt for added depth
Instructions:
Prepare a baking sheet: Line it with parchment paper or a silicone baking mat.
Melt the white chocolate:
Use a double boiler or microwave in 20–30 second intervals, stirring between each until smooth.
If using the microwave, be careful not to overheat—white chocolate scorches easily.
Mix in the goodies:
Stir in cranberries and pecans (and vanilla or salt, if using) until evenly coated.
Scoop the clusters:
Drop spoonfuls of the mixture onto the prepared baking sheet.
Use a tablespoon or cookie scoop to keep them uniform.
Let them set:
Allow clusters to harden at room temperature for 1–2 hours or refrigerate for about 20–30 minutes.
Store or serve:
Keep in an airtight container at room temperature for up to 1 week, or refrigerate for longer freshness.