Slow Cooker White Chocolate Cranberry Clusters are a sweet, festive treat that combines the creamy richness of white chocolate with the tart chewiness of cranberries and the satisfying crunch of pecans. Perfect for holiday gift-giving or cozy winter snacking, these clusters are incredibly easy to make with minimal prep thanks to the convenience of your slow cooker. Whether you’re a seasoned baker or a kitchen novice, you’ll appreciate how stress-free and delicious this recipe is. Plus, it fills your home with the delightful aroma of melting chocolate and roasted nuts.
Why You’ll Love This Slow Cooker White Chocolate Cranberry Clusters Recipe
These cranberry clusters are the ultimate holiday confection. They’re perfect for cookie exchanges, dessert trays, or as charming homemade gifts wrapped in cellophane bags. The slow cooker method ensures a silky-smooth chocolate base without the hassle of constant stirring. Every bite delivers a burst of tart cranberry, nutty crunch, and luscious vanilla-infused white chocolate. Plus, the recipe is wonderfully customizable to suit your taste or pantry staples. No oven required, no baking stress—just sweet, festive bliss in every bite.
Ingredients
- 24 ounces vanilla almond bark, cut into chunks for easier melting
- 1 cup white chocolate chips
- 1 1/2 cups dried sweetened cranberries
- 1 cup chopped pecans
Step-by-Step: How to Make Slow Cooker White Chocolate Cranberry Clusters
- Prepare your workspace. Line 2 or 3 baking sheets with parchment or wax paper. Set aside.
- Load the slow cooker. Break the vanilla almond bark into smaller chunks and place it in the slow cooker. Add the white chocolate chips on top.
- Melt the chocolate. Set the slow cooker to LOW heat and cover with the lid. Let the chocolate melt undisturbed for about 1 hour. If not fully melted, continue heating for another 15-30 minutes, checking occasionally.
- Mix in the add-ins. Once the chocolate is smooth and fully melted, stir in the dried cranberries and chopped pecans. Mix until evenly coated.
- Form the clusters. Using a cookie scoop helps ensure evenly sized clusters that present beautifully on holiday trays.
- Let them set. Allow the clusters to cool and harden at room temperature for 1-2 hours. For quicker results, refrigerate them for 30-45 minutes.
- Store and enjoy. Once hardened, transfer to an airtight container. Store at room temperature for up to a week or refrigerate for longer freshness.
Helpful Tips
- A cookie scoop helps make uniform clusters that are perfect for presentation and gifting.
- Keep the slow cooker on the “warm” setting as you portion out the clusters to prevent the chocolate from solidifying.
- Don’t overmix the cranberries and pecans—gentle folding preserves texture and avoids clumping.
- If using a non-stick liner, clean-up will be even easier.
- Add a drizzle of melted milk or dark chocolate for contrast and an elegant finish.
Substitutions And Variations
- Nut-free version: Skip the pecans and add extra cranberries or mini marshmallows.
- Different nuts: Try almonds, walnuts, cashews, or hazelnuts.
- Additional flavors: Add 1/2 tsp of cinnamon or orange zest to the melted chocolate for a festive twist.
- Add-ins: Shredded coconut, sunflower seeds, pumpkin seeds, pretzel bits, or dried cherries/apricots all make tasty additions.
- Decorative topping: Sprinkle sea salt or holiday-themed sprinkles before the clusters harden.
Storage Instructions
- Keep at room temperature in an airtight container for up to one week.
- For longer freshness, refrigerate for up to 2-3 weeks.
- To store for even longer, freeze in a freezer-safe bag or container for up to 3 months. Let come to room temperature for 30 minutes before enjoying.
Nutritional Information
Per cluster (based on 24 servings):
Calories: 206 kcal
Carbohydrates: 25g
Protein: 1g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Cholesterol: 1mg
Sodium: 12mg
Potassium: 35mg
Fiber: 1g
Sugar: 24g
Vitamin A: 4 IU
Vitamin C: 0.1mg
Calcium: 15mg
Iron: 0.1mg
Serving Suggestions
- Serve these clusters alongside hot cocoa or mulled wine at holiday parties.
- Arrange on a dessert charcuterie board with cookies, fudge, and fruit.
- Package in gift boxes or mason jars with ribbon for a thoughtful homemade present.
- Include as part of a holiday cookie exchange or potluck.
- Enjoy with your afternoon coffee or tea for a festive sweet treat.
Frequently Asked Questions About Slow Cooker White Chocolate Cranberry Clusters
Can I use the microwave instead of a slow cooker?
Yes, melt the chocolate bark and chips in 30-second intervals, stirring each time until smooth.
Can I use dark or milk chocolate instead of white chocolate?
Definitely! Both milk and dark chocolate work wonderfully in this recipe, offering a richer or slightly less sweet flavor profile. Just substitute the same amount of chocolate bark and chips with your preferred type.
Are these clusters gluten-free?
Yes, as long as all your ingredients are certified gluten-free, including the almond bark and chocolate chips.
How long do these last?
They stay fresh for up to a week at room temperature, 2-3 weeks in the fridge, and up to 3 months in the freezer.
Can kids help make these?
Definitely! This recipe is perfect for little helpers—especially scooping the clusters onto the baking sheets.
Conclusion
Thank you for stopping by and exploring this delightful Slow Cooker White Chocolate Cranberry Clusters recipe. It’s one of my personal favorite treats to make during the holidays—easy, elegant, and oh-so-tasty! I love how the slow cooker does most of the work, making this recipe perfect for busy bakers or last-minute gift makers. The combination of sweet white chocolate, chewy cranberries, and crunchy pecans never fails to impress. I hope you enjoy every delicious bite and feel inspired to get creative with your own variations. Happy cooking, and thank you for being part of this joyful, food-loving community!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Slow Cooker White Chocolate Cranberry Clusters
- Total Time: 1 hour 25 minutes
- Yield: 24 clusters 1x
Description
Slow Cooker White Chocolate Cranberry Clusters are an easy, festive treat made with creamy white chocolate, sweet cranberries, and crunchy pecans. No baking needed—perfect for gifting, snacking, or adding to your holiday dessert spread.
Ingredients
24 ounces vanilla almond bark, cut into chunks for easier melting
1 cup white chocolate chips
1 1/2 cups dried sweetened cranberries
1 cup chopped pecans
Instructions
- Prepare your workspace. Line 2 or 3 baking sheets with parchment or wax paper. Set aside.
- Load the slow cooker. Break the vanilla almond bark into smaller chunks and place it in the slow cooker. Add the white chocolate chips on top.
- Melt the chocolate. Set the slow cooker to LOW heat and cover with the lid. Let the chocolate melt undisturbed for about 1 hour. If not fully melted, continue heating for another 15-30 minutes, checking occasionally.
- Mix in the add-ins. Once the chocolate is smooth and fully melted, stir in the dried cranberries and chopped pecans. Mix until evenly coated.
- Form the clusters. Using a cookie scoop helps ensure evenly sized clusters that present beautifully on holiday trays.
- Let them set. Allow the clusters to cool and harden at room temperature for 1-2 hours. For quicker results, refrigerate them for 30-45 minutes.
- Store and enjoy. Once hardened, transfer to an airtight container. Store at room temperature for up to a week or refrigerate for longer freshness.
Notes
Store at room temp for 1 week, or refrigerate for 2–3 weeks.
Freeze for up to 3 months.
Optional add-ins: mini marshmallows, coconut, pretzels, seeds, or dried fruits.
Substitute nuts or omit them entirely for nut-free version.
Drizzle with extra chocolate or sprinkle sea salt for decoration.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert, Snack
Nutrition
- Serving Size: 1 cluster
- Calories: 206
- Sugar: 24g
- Carbohydrates: 25g
- Protein: 1g