Crockpot White Chocolate Pistachio Cranberry Clusters
These slow-cooker clusters combine creamy white chocolate, crunchy pistachios, and tart cranberries for an easy, festive treat perfect for holidays or gifting.
Equipment
- Crockpot
- Spatula
- Parchment Paper
- Baking sheet
Ingredients
Main Ingredients
- 2 cups white chocolate chips
- 1 cup salted pistachios shelled
- 1 cup dried cranberries
- 1 tablespoon coconut oil optional, for smoother melting
- ½ teaspoon sea salt for garnish (optional)
Instructions
- Line a baking sheet with parchment paper and set aside.
- Add the white chocolate chips and coconut oil to the Crockpot.
- Cover and cook on LOW for about 1 hour, stirring every 15 minutes until fully melted and smooth.
- Stir in the pistachios and dried cranberries until evenly coated with chocolate.
- Using a spoon, drop small clusters onto the prepared baking sheet.
- Sprinkle a little sea salt on top of each cluster if desired.
- Let the clusters cool at room temperature or refrigerate for 20–30 minutes until set.
- Store in an airtight container at room temperature for up to 2 weeks.
Notes
For an extra festive touch, drizzle melted dark chocolate on top or add crushed candy canes before the chocolate sets. Perfect for cookie exchanges or edible holiday gifts!