Looking for a holiday sweet treat that’s both easy and irresistible? These Slow Cooker White Chocolate Cranberry Clusters are the ultimate no-fuss candy you can make right in your crockpot! With creamy white chocolate, tart dried cranberries, and crunchy nuts, every bite tastes like pure holiday bliss. Perfect for Christmas dessert trays, edible gifts, or cozy winter snacks, this recipe turns simple ingredients into a show-stopping treat. And if you’re planning a full festive spread, pair these clusters with our Cranberry Turkey Stuffing Balls for the perfect mix of savory and sweet on your holiday table!

Ingredients :

24 ounces vanilla almond bark, chopped into small chunks for quick, even melting in the slow cooker
1 cup white chocolate chips – adds extra creaminess and rich, sweet flavor
1 ½ cups dried sweetened cranberries – for that chewy, tangy contrast that balances the sweetness
1 cup chopped pecans – provides crunch and nutty warmth in every bite

How to Make (Step-by-Step Guide) :

Line two or three baking sheets with parchment or wax paper to prepare for your Slow Cooker White Chocolate Cranberry Clusters. Break the vanilla almond bark into small chunks and place them in your slow cooker, then sprinkle the white chocolate chips on top. Set the slow cooker to low heat, cover it with the lid, and let the chocolate melt slowly for about one hour without stirring. Check the mixture after an hour — if it’s not fully melted and silky smooth, continue cooking for an additional 15–30 minutes, stirring occasionally until perfectly blended and glossy.

Slow Cooker White Chocolate Cranberry Clusters step by step

Once the chocolate has melted into a smooth, creamy consistency, gently fold in the dried cranberries and chopped pecans until they’re evenly coated in the rich white chocolate mixture. Keep your slow cooker on the warm setting to prevent the chocolate from hardening while you scoop. Using a small cookie scoop or tablespoon, drop spoonfuls of the mixture onto the prepared parchment-lined baking sheets, spacing them slightly apart to keep the clusters from touching. Let the clusters set at room temperature for 1–2 hours until firm, or refrigerate for 30–45 minutes if you prefer a quicker setting time.

These Slow Cooker White Chocolate Cranberry Clusters are the easiest way to make a festive, crowd-pleasing treat. With creamy white chocolate, crunchy pecans, and tart cranberries, every bite feels like the holidays! Perfect for gifting, dessert trays, or cozy snacking — quick to make, beautiful to serve, and absolutely delicious.

How to Make White Chocolate Cranberry Clusters in a Slow Cooker (Holiday Favorite)

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Author: taylor
Total Time: 1 hour 10 minutes

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Description

These Slow Cooker White Chocolate Cranberry Clusters are the easiest festive candy you’ll ever make! Sweet, creamy, and full of crunchy pecans and chewy cranberries — the perfect treat for holidays, gifts, or anytime snacking.

Ingredients

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24 oz vanilla almond bark, chopped
1 cup white chocolate chips
1 ½ cups dried cranberries
1 cup chopped pecans

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Instructions

Line baking sheets with parchment paper.
Place almond bark and white chocolate chips in the slow cooker.
Cook on low for about 1 hour, until melted and smooth.
Stir in cranberries and pecans until evenly coated.
Drop spoonfuls of the mixture onto the baking sheets and let them set at room temperature (1–2 hours) or refrigerate for 30–45 minutes.