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Cranberry Pistachio White Chocolate Clusters

These clusters are a perfect mix of creamy white chocolate, crunchy pistachios, and sweet dried cranberries, finished with a sprinkle of flaky sea salt for a festive treat that's easy to make.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 20 clusters
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 145
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups white chocolate melting wafers
  • 3/4 cup shelled pistachios, roughly chopped Choose fresh pistachios for best flavor
  • 3/4 cup dried cranberries
  • 1/4 tsp flaky sea salt, for sprinkling Cut back if pistachios are salted

Method
 

Preparation
  1. Line a large baking sheet with parchment paper.
  2. Place the white chocolate melting wafers in a microwave-safe bowl and melt in 30-second bursts, stirring well between each until smooth.
  3. Let the melted chocolate cool for 1 to 2 minutes.
  4. Reserve 2 tablespoons each of the chopped pistachios and dried cranberries for garnish, then fold the remaining into the melted white chocolate.
  5. Drop rounded spoonfuls onto the prepared baking sheet, spacing them about 1 inch apart.
  6. While the clusters are still wet, press a few of the reserved pistachios and cranberries onto each cluster and sprinkle lightly with flaky sea salt.
  7. Let them set at room temperature for 30-40 minutes or refrigerate for about 15 minutes to firm up faster.
  8. Peel clusters from the parchment paper once fully hardened.

Notes

Store in an airtight container at cool room temperature for up to 2 weeks, or freeze for up to 2 months. Parchment paper between layers will prevent sticking.