Easy No-Bake Cranberry Pecan Chocolate Clusters

Easy No-Bake Cranberry Pecan Chocolate Clusters are the kind of simple little treat that saves the day when dessert needs to happen quickly. They are rich, crunchy, chewy, sweet, slightly tart, and made with only three basic ingredients.

These clusters bring together pecan halves, dried cranberries, and melted chocolate or almond bark. That is all it takes to make a homemade candy-style bite that looks pretty enough for a holiday tray but is easy enough for a random chocolate craving.

The pecans bring the crunch. Their buttery texture gives each cluster a satisfying bite.

The dried cranberries add a chewy pop of tart sweetness. They keep the chocolate from feeling too heavy and make the clusters feel bright.

The chocolate wraps everything together. Once it sets, every bite has that smooth chocolate snap around nuts and fruit.

This recipe is especially helpful during the busiest parts of the year. When the oven is full, the clock is running, and you still need something sweet, these clusters step in without stress.

They are also wonderful for gifting. Stack them in little paper cups, tuck them into a tin, or pile them on a platter and let everyone assume they took far more effort than they did.

What makes them even better is how flexible they are. Use semi-sweet chocolate, milk chocolate, dark chocolate, white chocolate, or almond bark, then play with add-ins like coconut, crispy rice cereal, dried cherries, dried apricots, or different nuts.

Easy No-Bake Cranberry Pecan Chocolate Clusters are quick, forgiving, festive, and deeply snackable. They are proof that a dessert does not need a long ingredient list to feel special.

Why You’ll Love These Easy No-Bake Cranberry Pecan Chocolate Clusters

These clusters are completely no-bake. There is no oven, no preheating, and no risk of overbaking.

They use only three main ingredients. Pecans, dried cranberries, and chocolate come together beautifully.

They are quick to assemble. Most of the time is hands-off while the chocolate sets.

They have great texture. Pecans are crunchy, cranberries are chewy, and chocolate is smooth.

They work for holidays and everyday snacking. They look festive but are simple enough to make year-round.

They are easy to customize. Try different chocolates, nuts, dried fruits, or crunchy add-ins.

Recipe Details

This recipe uses 1 ½ cups pecan halves. Do not chop them for the classic version because the halves give the clusters a pretty shape and satisfying crunch.

The fruit is 1 cup dried cranberries. Sweetened dried cranberries add a sweet-tart pop, while unsweetened cranberries can be used if you want less sugar.

The coating is 1 cup melted chocolate or almond bark. Semi-sweet chocolate gives a balanced flavor, while milk chocolate makes the clusters sweeter and more indulgent.

Almond bark is useful if you want a smooth, firm set. It is especially convenient for gifting or party trays.

The chocolate should be melted slowly. Use 30-second microwave bursts and stir between each round.

The clusters are dropped onto a parchment-lined baking sheet. Use about 2 tablespoons of mixture per cluster.

They set at room temperature in about 1 hour. If you want them ready faster, place them in the refrigerator for about 20 minutes.

Store them in an airtight container. They keep at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.

Ingredients

For the Chocolate Clusters

• 1 ½ cups pecan halves
• 1 cup dried cranberries
• 1 cup melted chocolate or almond bark

Optional Swaps, Add-Ins, and Variations

• Semi-sweet chocolate
• Milk chocolate
• Dark chocolate
• White chocolate
• Almonds
• Walnuts
• Shredded coconut
• Crispy rice cereal
• Chopped dried apricots
• Dried cherries
• Sugar-free chocolate
• Unsweetened cranberries
• Sunflower seeds
• Vegetable oil

Ingredient Notes

Pecan halves give the clusters their signature crunch. They also make the finished candies look rustic and pretty.

Toasting the pecans lightly can bring out extra flavor. This step is optional, but it adds more nutty depth.

Dried cranberries are important because they are chewy and concentrated. Fresh cranberries should not be used because they are too tart and watery.

Sweetened dried cranberries give a bright, candy-like contrast to the chocolate. Unsweetened cranberries work if you prefer a less sweet cluster.

Melted chocolate holds the clusters together. Semi-sweet chocolate is a balanced choice because it is rich without being too sweet.

Milk chocolate makes the clusters creamy and sweeter. It is a great choice if you want a more indulgent treat.

Dark chocolate gives the clusters a deeper flavor. It makes them feel a little more elegant.

White chocolate creates a creamy, sweet version. It looks especially pretty for holidays.

Almond bark sets firmly and smoothly. It is a practical option when you want dependable results.

Vegetable oil can help rescue chocolate that seizes or becomes grainy. Add only a tiny splash and stir well.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Classic Cranberry Pecan Chocolate Clusters

Use pecan halves, dried cranberries, and melted chocolate. This gives the classic crunchy, chewy, chocolatey cluster.

Let them set until firm before serving. They are delicious at room temperature or chilled.

Semi-Sweet Chocolate Clusters

Use semi-sweet chocolate for a balanced flavor. It keeps the clusters sweet without becoming too sugary.

This version works beautifully for parties and gifting. It pairs well with both pecans and cranberries.

Milk Chocolate Cranberry Pecan Clusters

Use milk chocolate for a creamier, sweeter cluster. This is a great option for anyone who loves softer chocolate flavor.

The cranberries help balance the sweetness. Serve chilled if you like a firmer snap.

Dark Chocolate Cranberry Pecan Clusters

Use dark chocolate for a richer version. The deeper chocolate flavor makes the clusters feel more polished.

Dark chocolate is especially good with tart cranberries. It creates a lovely sweet-bitter balance.

White Chocolate Cranberry Pecan Clusters

Use white chocolate instead of regular chocolate. The clusters become creamy, sweet, and festive.

The red cranberries look beautiful against the white coating. This version is perfect for holiday trays.

Marbled Chocolate Clusters

Use half dark chocolate and half white chocolate for a marbled effect. Drizzle one over the other or lightly swirl before setting.

Do not overmix if you want visible marbling. The contrast looks fancy with very little effort.

Almond Cranberry Chocolate Clusters

Use almonds instead of pecans. Almonds bring a firmer crunch and a slightly different flavor.

Keep them whole or use large pieces. The clusters should still have texture.

Walnut Cranberry Chocolate Clusters

Use walnuts instead of pecans. They have a softer crunch and a richer flavor.

This variation works well with dark chocolate. It tastes cozy and slightly earthy.

Coconut Cranberry Pecan Clusters

Add shredded coconut to the mixture. Coconut adds extra texture and a sweet, chewy bite.

Use a modest amount so the clusters still hold together. Chocolate should coat everything evenly.

Crispy Rice Cranberry Clusters

Add a handful of crispy rice cereal. This gives the clusters a lighter crunch.

The cereal makes the candies feel extra snackable. Stir gently so it does not crush too much.

Apricot Pecan Chocolate Clusters

Swap the cranberries for chopped dried apricots. The flavor becomes sweeter and fruitier.

Chop the apricots small so they mix evenly. This is a bright variation.

Cherry Pecan Chocolate Clusters

Use dried cherries instead of cranberries. They add a deeper fruit flavor.

This variation is especially good with dark chocolate. It tastes rich and slightly elegant.

Sugar-Free Chocolate Clusters

Use sugar-free chocolate if you are watching carbs. The texture may vary by brand.

Unsweetened cranberries can also be used. Adjust based on your taste.

Nut-Free Cranberry Chocolate Clusters

Use sunflower seeds instead of pecans. They give crunch without nuts.

This is a useful allergy-friendly option. The flavor will be different but still tasty.

Holiday Gift Clusters

Place the set clusters in little paper cups or a cute tin. They make easy homemade gifts.

Use white chocolate, dark chocolate, or a marbled look for a festive presentation. Keep them cool until gifting.

Why This Recipe Works

This recipe works because it balances three textures. Pecans are crunchy, cranberries are chewy, and chocolate is smooth.

The flavor balance is just as important. Rich chocolate wraps around tart cranberries and nutty pecans.

Because dried cranberries are used, the clusters stay stable. Fresh cranberries would release too much moisture.

Pecan halves create structure. They make the clusters chunky and satisfying.

The melted chocolate acts like glue. Once it sets, it holds the nuts and fruit together.

Parchment paper makes the clusters easy to lift. It prevents sticking and keeps cleanup simple.

The rustic shape is part of the appeal. The clusters do not need to be perfectly round.

The recipe is flexible because the base is simple. As long as you have chocolate, something crunchy, and something chewy, you can create a delicious variation.

Directions

Step 1: Prepare the Baking Sheet

Line a baking sheet with parchment paper. This prevents the chocolate clusters from sticking.

Avoid wax paper if possible because parchment releases more cleanly. Set the prepared sheet near your mixing area.

Step 2: Choose a Large Mixing Bowl

Place a large mixing bowl on the counter. Use one with plenty of room for stirring.

A bigger bowl makes it easier to coat the pecans and cranberries without spilling. It also keeps the process less messy.

Step 3: Add the Pecans

Add 1 ½ cups pecan halves to the bowl. Keep them in halves for the prettiest and crunchiest clusters.

If desired, lightly toast the pecans first and let them cool. Toasting is optional but adds extra nutty flavor.

Step 4: Add the Dried Cranberries

Add 1 cup dried cranberries to the bowl with the pecans. Use sweetened or unsweetened cranberries based on preference.

Stir the pecans and cranberries together. You want them evenly distributed before adding chocolate.

Step 5: Melt the Chocolate Slowly

Place 1 cup chocolate or almond bark in a dry microwave-safe bowl. Microwave in 30-second bursts.

Stir well after each burst. Stop when the chocolate is smooth and glossy.

Step 6: Watch for Seizing

Make sure no water touches the chocolate. Wet bowls, wet spoons, or steam can make chocolate turn grainy.

If the chocolate seizes, add a tiny splash of vegetable oil and stir firmly. It may smooth out again.

Step 7: Pour the Chocolate Evenly

Pour the melted chocolate over the pecan and cranberry mixture. Do not pour it all into one tight spot.

Drizzle it across the mixture so coating is easier. This helps every bite get chocolate.

Step 8: Stir Until Coated

Stir the mixture until every pecan and cranberry is coated in chocolate. Scrape the bottom of the bowl as you mix.

The mixture should look glossy and evenly coated. There should not be dry pockets of nuts or fruit.

Step 9: Portion the Clusters

Use two spoons to scoop and drop small mounds onto the parchment-lined baking sheet. Make each cluster about 2 tablespoons.

Do not worry about perfect shapes. The rustic look is part of their charm.

Step 10: Space the Clusters

Leave a little room between clusters on the baking sheet. This keeps them from setting together.

If a cluster spreads too much, gently nudge it back into shape with a spoon. Work before the chocolate sets.

Step 11: Add Optional Toppings

If you want extra toppings, add them while the chocolate is still soft. Sprinkle with coconut, crispy rice, extra cranberries, or a little salt if desired.

Press gently if needed. Toppings stick best before the chocolate firms.

Step 12: Let the Clusters Set at Room Temperature

Let the clusters sit at room temperature for about 1 hour. The chocolate should become firm to the touch.

Room temperature setting gives a slightly softer bite. It is a good option if you are not in a rush.

Step 13: Chill for Faster Setting

If you want them ready faster, place the baking sheet in the refrigerator for about 20 minutes. This helps the chocolate firm quickly.

Once set, remove them from the fridge if you prefer them softer. They can be served chilled or at room temperature.

Step 14: Check the Texture

Touch one cluster lightly. The chocolate should feel firm and no longer tacky.

If it still feels soft, give it more time. Setting time can vary depending on the chocolate and room temperature.

Step 15: Transfer to a Container

Once firm, transfer the clusters to an airtight container. If stacking, place parchment between layers.

This prevents sticking and protects the shapes. Handle gently so clusters do not break.

Step 16: Serve or Store

Serve the clusters on a platter, in paper cups, or from a candy dish. They are delicious chilled or at room temperature.

Store at room temperature for up to 5 days, refrigerate for up to 2 weeks, or freeze for up to 3 months. Keep them airtight.

Serving Ideas

Serve Easy No-Bake Cranberry Pecan Chocolate Clusters on a pretty platter for parties. They look like little handmade candies with almost no effort.

For holiday trays, place each cluster in a small paper cup. This makes them look neat and giftable.

Serve them chilled if you like a firm chocolate snap. The cool chocolate makes each bite feel crisp and clean.

Serve them at room temperature if you prefer a softer chocolate texture. The flavors feel slightly more open and mellow.

Add them to cookie boxes or candy tins. They make a nice contrast beside baked cookies because they are crunchy and chewy.

Pair them with coffee after dinner. The chocolate and pecans taste especially nice with a warm drink.

Use them as a last-minute potluck dessert. They are easy to transport once fully set.

Keep a few in the freezer for cravings. They can be eaten frozen or thawed in the refrigerator overnight.

Storage

Store the clusters in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry spot.

If your kitchen is warm, refrigeration is better. Heat can soften the chocolate.

Refrigerate for up to 2 weeks. Chilled clusters have a firmer texture.

Place parchment between layers if stacking. This keeps the clusters from sticking together.

Do not store them uncovered. Chocolate can absorb odors and cranberries can dry out.

Let refrigerated clusters sit briefly at room temperature if you prefer softer chocolate. They are also delicious cold.

For gifting, pack them once fully firm. Use paper cups or parchment between layers for a polished look.

Freezing

These clusters freeze well for up to 3 months. Layer them between parchment in a freezer bag.

Make sure the clusters are fully set before freezing. This helps them keep their shape.

Thaw overnight in the refrigerator before serving. This prevents condensation from forming too quickly on the chocolate.

You can also eat one frozen if a chocolate craving hits. The texture will be firmer but still enjoyable.

Keep the freezer bag sealed tightly. This protects the chocolate from freezer odors.

If gifting from frozen, thaw in the refrigerator first. Then transfer to a tin or container.

Do not repeatedly thaw and refreeze. The chocolate surface may change texture.

Make-Ahead

Easy No-Bake Cranberry Pecan Chocolate Clusters are perfect for making ahead. They store well and do not require baking time.

Make them a day or two before a party and refrigerate. They will be firm, fresh, and ready to plate.

For longer planning, freeze them up to 3 months. Use parchment between layers so they stay separate.

If making several variations, label containers. Dark chocolate, white chocolate, and nut-free versions can look similar once packed.

You can also pre-measure the pecans and cranberries. Then melt the chocolate and assemble when ready.

For gifting, make them after deciding your packaging. Smaller clusters fit better in paper cups and tins.

Let the chocolate fully set before packaging. This keeps the clusters neat.

Helpful Notes for Best Results

Use a large bowl. It gives you enough space to coat everything evenly.

Keep chocolate away from water. Even a drop can make it seize.

Microwave chocolate slowly in 30-second bursts. Stir between each round.

Use parchment paper for easy release. It makes cleanup simple.

Do not use fresh cranberries. They are too tart and watery for this recipe.

If chocolate seizes, stir in a tiny splash of vegetable oil. This can help smooth it out.

Let clusters set fully before storing. Soft chocolate can smear and stick.

Toast pecans if you want extra flavor. Let them cool before mixing with chocolate.

Variations

Classic Cranberry Pecan Chocolate Clusters

Use pecan halves, dried cranberries, and semi-sweet chocolate or almond bark. This gives the classic sweet, tart, and nutty cluster.

Let the chocolate set until firm. Serve at room temperature or chilled.

Milk Chocolate Cranberry Clusters

Use milk chocolate for a sweeter, creamier treat. The flavor is softer and more indulgent.

This version is great for anyone who loves sweeter chocolate. The cranberries keep it from tasting flat.

Dark Chocolate Pecan Clusters

Use dark chocolate for a richer, less sweet cluster. The flavor feels more elegant.

Dark chocolate pairs well with tart cranberries. It is a beautiful holiday option.

White Chocolate Cranberry Pecan Clusters

Use white chocolate for a creamy, sweet version. The cranberries look especially pretty against white chocolate.

This variation is festive and bright. It works well for gift boxes.

Marbled Chocolate Clusters

Use half dark chocolate and half white chocolate. Lightly swirl them for a marbled look.

Do not overmix the chocolates. Visible swirls make the clusters look special.

Almond Cranberry Clusters

Use almonds instead of pecans. The crunch will be firmer and slightly different.

This variation works with dark, milk, or white chocolate. Keep the fruit amount the same.

Walnut Cranberry Clusters

Use walnuts instead of pecans. They bring a richer, earthier flavor.

Walnuts work especially well with semi-sweet or dark chocolate. Use large pieces for texture.

Coconut Cranberry Clusters

Add shredded coconut to the mixture. The coconut adds chew and flavor.

This version feels a little more tropical. Use enough chocolate to coat everything evenly.

Crispy Rice Chocolate Clusters

Add crispy rice cereal for extra crunch. This makes the clusters lighter and more playful.

Stir gently so the cereal stays crisp. Serve once fully set.

Dried Apricot Chocolate Clusters

Swap dried cranberries for chopped dried apricots. The flavor becomes sweeter and fruitier.

Chop the apricots into small pieces. This helps them distribute evenly.

Dried Cherry Pecan Clusters

Use dried cherries instead of cranberries. They bring a deeper fruit flavor.

This variation is lovely with dark chocolate. It tastes rich and slightly fancy.

Sugar-Free Chocolate Clusters

Use sugar-free chocolate. This can work well for anyone watching sugar.

Pair with unsweetened cranberries if desired. The final sweetness depends on the chocolate used.

Unsweetened Cranberry Clusters

Use unsweetened dried cranberries. The flavor becomes more tart.

This variation is good with milk chocolate or white chocolate. Sweeter chocolate balances the fruit.

Sunflower Seed Nut-Free Clusters

Use sunflower seeds instead of pecans for a nut-free version. They still provide crunch.

The flavor will be different but delicious. This is a helpful allergy-friendly option.

Troubleshooting

The Chocolate Seized

Water likely touched the chocolate. Use a completely dry bowl and spoon.

Add a tiny splash of vegetable oil and stir firmly. It may smooth out.

The Chocolate Burned

The microwave time may have been too long. Melt in 30-second bursts and stir between each.

Stop as soon as the chocolate is smooth. Burnt chocolate cannot be fixed easily.

The Clusters Are Falling Apart

There may not be enough chocolate coating the nuts and cranberries. Stir until everything is well covered.

Make smaller clusters if needed. Smaller mounds hold together more easily.

The Clusters Are Too Large

Use about 2 tablespoons mixture per cluster. Large clusters can be harder to eat.

Break up oversized clusters before they fully set if needed. A spoon can reshape them.

The Clusters Are Too Soft

They may need more setting time. Let them sit longer at room temperature or refrigerate for 20 minutes.

Warm kitchens can slow setting. Refrigeration helps.

The Clusters Stuck to the Sheet

Use parchment paper. It releases better than many surfaces.

Let the clusters set fully before lifting. Soft chocolate can smear.

The Cranberries Taste Too Tart

Use sweetened dried cranberries next time. They balance the chocolate better.

White or milk chocolate can also help. Sweeter chocolate softens tartness.

The Clusters Taste Too Sweet

Use dark chocolate or unsweetened cranberries. Both reduce the sweetness.

You can also add more pecans. The nutty flavor balances the chocolate.

The Nuts Taste Flat

Toast the pecans lightly before using. Let them cool completely before mixing with chocolate.

Toasting brings out more flavor. It makes the clusters taste richer.

The Clusters Look Messy

That rustic look is normal. Use two spoons for neater mounds.

Paper cups also make them look polished. Presentation can be simple.

Frequently Asked Questions

Can I use fresh cranberries instead of dried?

No, fresh cranberries are not recommended. They are too tart and watery for these clusters.

Dried cranberries give the right chewy texture. They also keep the chocolate from becoming wet.

How long do they take to set?

They set at room temperature in about 1 hour. If you want them faster, chill them in the refrigerator for about 20 minutes.

The chocolate should be firm to the touch. If not, give them more time.

Can I double the recipe?

Yes, this recipe doubles easily. Use a larger bowl so you have enough room to stir.

You may also need a second baking sheet. Keep clusters in a single layer while they set.

Can I use almond bark?

Yes, almond bark works very well. It melts smoothly and sets firmly.

It is a great choice for gifting or warm party rooms. Use it the same way as melted chocolate.

Can I use different nuts?

Yes, almonds and walnuts both work well. Pecans give the classic version.

Choose larger pieces for better crunch. Keep the total amount similar.

Can I make these nut-free?

Yes, use sunflower seeds instead of pecans. They still add crunch.

Make sure all ingredients fit your allergy needs. The texture will be different but still tasty.

Can I use white chocolate?

Yes, white chocolate makes a sweet and creamy variation. It also looks festive with cranberries.

Let it set fully before storing. White chocolate can be softer depending on the brand.

How should I store them for gifting?

Let the clusters set completely first. Then place them in paper cups or layer with parchment in a tin.

Keep them cool until gifting. Refrigeration is helpful if the room is warm.

Why This Recipe Works So Well

Easy No-Bake Cranberry Pecan Chocolate Clusters work because they combine simple ingredients with strong contrast. The pecans are crunchy, the cranberries are chewy, and the chocolate is smooth.

The tart cranberries balance the rich chocolate. That keeps the clusters from feeling too heavy.

The pecan halves make every bite satisfying. Their natural buttery flavor works well with chocolate.

The melted chocolate binds everything together. Once it sets, each mound becomes a tidy candy-like cluster.

The no-bake method keeps the recipe quick. There is no oven timing, no cooling racks, and no complicated technique.

The clusters are also easy to scale. Make a small batch for snacking or double it for parties.

The recipe is forgiving because exact shapes do not matter. Rustic mounds look homemade and charming.

Most of all, these clusters work because they deliver big flavor with very little effort. They are sweet, tart, crunchy, chocolatey, and ready whenever a simple dessert needs to look special.

Final Thoughts

Easy No-Bake Cranberry Pecan Chocolate Clusters are made with pecan halves, dried cranberries, and melted chocolate or almond bark. The ingredients are stirred together, dropped into rustic 2-tablespoon mounds, and left to set until firm.

Serve them chilled, at room temperature, on a party platter, in holiday tins, or straight from the freezer when a chocolate craving hits. With their three-ingredient base, no-bake method, quick assembly, 5-day room-temperature storage, 2-week refrigerator option, and 3-month freezer life, these clusters are a simple homemade treat that always feels worth sharing.

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Quick No-Bake Cranberry Pecan Chocolate Clusters

Sweet, crunchy, chewy, and wonderfully simple, these Quick No-Bake Cranberry Pecan Chocolate Clusters bring together pecan halves, dried cranberries, and melted chocolate or almond bark in an easy bite-sized dessert. With no baking required and only 10 minutes of total time listed, they are a fast treat for dessert trays, snack plates, or quick homemade sweets.

Recipe Details

• Prep Time: 10 minutes
• Total Time: 10 minutes
• Course: Dessert
• Servings: 12 clusters

Ingredients

For the Cranberry Pecan Chocolate Clusters

• 1 cup melted chocolate or almond bark
• 1 cup dried cranberries
• 1 ½ cups pecan halves

Instructions

Step 1: Combine the Pecans and Cranberries

Mix the pecan halves and dried cranberries in a bowl. Stir gently so the cranberries are distributed evenly among the pecans.

This creates the crunchy and chewy base for the clusters. Keep the mixture ready before adding the melted chocolate or almond bark.

Step 2: Coat with Chocolate

Pour the melted chocolate or almond bark over the pecan and cranberry mixture. Stir until everything is fully coated.

Make sure the chocolate reaches all the pecans and cranberries. The mixture should look glossy and evenly covered before shaping.

Step 3: Shape the Clusters

Drop spoonfuls of the coated mixture onto a parchment-lined tray. Space the clusters slightly apart so they can set without sticking together.

Try to make 12 clusters from the mixture. Keeping the spoonfuls similar in size makes the finished treats easier to serve.

Step 4: Let Set Until Firm

Let the clusters set until firm. Once the chocolate or almond bark has hardened, the clusters are ready to serve.

Do not move them too early, since the chocolate coating needs time to hold the pecans and cranberries together.

Serving Suggestions

Serve Quick No-Bake Cranberry Pecan Chocolate Clusters once they have set until firm. The pecan halves add crunch, the dried cranberries bring chewy sweetness, and the melted chocolate or almond bark holds everything together in simple dessert bites.

These clusters work well for dessert plates, holiday trays, snack bowls, or quick homemade treats. Since the recipe makes 12 clusters, they are easy to portion and share.

For the cleanest look, drop the mixture onto parchment while the chocolate is still melted. Let each cluster firm fully before transferring it to a serving plate.

Storage

How to Store

The recipe does not provide specific storage instructions or storage duration, so no exact storage time is added here.

Pecan Tip

Use 1 ½ cups pecan halves as listed. Stir them gently with the cranberries so the pieces stay whole.

Cranberry Tip

Use 1 cup dried cranberries. Mix them evenly through the pecans before adding the chocolate.

Chocolate Tip

Use 1 cup melted chocolate or almond bark. Stir until the pecans and cranberries are fully coated.

Shaping Tip

Drop the mixture by spoonfuls onto a parchment-lined tray. Aim for 12 clusters so the recipe portions evenly.

Setting Tip

Let the clusters set until firm before serving. This helps the chocolate or almond bark hold the pecans and cranberries together.