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
Scale
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