Ingredients
Equipment
Method
- Place the white chocolate chips in a microwave-safe bowl and heat them in 30-second bursts, stirring after each interval until smooth.
- Once melted, stir in the dried cranberries, chopped pecans, vanilla extract, and sea salt until everything is thoroughly coated.
- Line a baking sheet with parchment paper and drop rounded mounds of the mixture onto the sheet using a small cookie scoop or two spoons.
- Refrigerate the baking sheet for at least 30 minutes to allow the clusters to firm up.
- Once set, remove the clusters from the parchment and serve on a plate or in a festive tin.
Nutrition
Calories: 75kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 10mgPotassium: 50mgFiber: 1gSugar: 6gCalcium: 1mgIron: 2mg
Notes
If you don't have white chocolate chips, you can substitute with a white chocolate baking bar, chopped. For a nut-free version, use sunflower seeds or crispy rice cereal instead of pecans. Store clusters in an airtight container at room temperature for up to one week, or in the fridge for up to two weeks. They can be frozen for up to three months.
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