White Chocolate Cranberry Pecan Clusters (Easy No-Bake Treat!)

Use high-quality white chocolate for the smoothest melt.

Add ½ teaspoon coconut oil to help thin the chocolate if needed.

Toast pecans for 5–7 minutes for deeper flavor.

Roughly chop the pecans if you want smaller pieces.

Add a tiny sprinkle of sea salt on top for a gourmet finish.

Work quickly—white chocolate firms up faster than dark chocolate.

If the mixture gets too thick, re-warm it for 10 seconds in the microwave.

Use silicone baking mats instead of parchment if preferred.

Make them festive by adding holiday sprinkles.

Add orange zest to brighten the flavor.

Use cranberry-orange flavored dried cranberries for a twist.

Add crushed pretzels for a salty-sweet combo.

Use half white chocolate, half milk chocolate for a marbled look.

For softer clusters, chop the cranberries smaller.

Add 1–2 tablespoons of mini marshmallows for a Rocky Road version.

Store with parchment between layers to prevent sticking.

Make them look store-bought by drizzling extra melted chocolate on top.

For a crunchy version, add a handful of Rice Krispies cereal.

Use a cookie scoop to make perfectly uniform clusters.

Package them in cupcake liners for a clean, pretty presentation.