❄️Slow Cooker White Chocolate Cranberry Clusters

white chocolate

🥗Healthier: yogurt chips

💰Cheaper: vanilla almond bark

Yogurt chips provide a lower-calorie option while maintaining sweetness.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer healthy fats, while sunflower seeds are budget-friendly.

Line 2 or 3 baking sheets with parchment or wax paper.

Break the vanilla almond bark into chunks and place them in the slow cooker. Add the white chocolate chips on top.

Turn your slow cooker to low heat and cover with the lid. Allow the mixture to melt for about one hour, undisturbed. If the chocolate isn't completely melted and smooth at this point, cook for another 15-30 minutes, checking occasionally.

Once the chocolate is completely melted and smooth, gently stir in the cranberries and chopped pecans. Stir until the cranberries and pecans are evenly coated with the chocolate mixture. Keep the slow cooker on the warm setting to avoid the mixture hardening as you work.

Using a small cookie scoop or tablespoon, drop spoonfuls of the mixture onto the prepared baking sheets. Be sure to space them apart so they don’t stick together.

Allow the clusters to set at room temperature for 1-2 hours, or until completely set. If you’re in a hurry, you can place the baking sheet in the refrigerator for 30-45 minutes to speed up the process.

Once cooled and hardened, transfer the clusters to an airtight container. Store at temperature for up to a week, or refrigerate for longer storage.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens