Description
A delightful treat combining white chocolate, crunchy pistachios, and tangy cranberries, made effortlessly in a crockpot.
Ingredients
Scale
- 200 g white chocolate chips
- 340 g baker’s white chocolate, chopped
- 1 cup salted pistachios
- 1 cup dried cranberries
- 1 tablespoon coconut oil
- 60 ml pistachios, chopped
- 60 ml cranberries, chopped
Instructions
- Prep Your Slow Cooker: Add white chocolate chips, chopped baker’s white chocolate, salted pistachios, dried cranberries, and coconut oil to the crockpot.
- Set your crockpot to low and cook for about 1 hour, stirring the mixture after 30 minutes for even melting.
- Once melted, stir thoroughly to coat all pistachios and cranberries in white chocolate.
- Arrange muffin cup liners on a baking sheet for the clusters.
- Use a cookie scoop to portion the chocolate mixture into each muffin liner.
- Sprinkle chopped pistachios and cranberries over each cluster for added flavor.
- Chill in the refrigerator for 1 hour or until firm.
Notes
Store clusters in an airtight container in the refrigerator for up to two weeks. Optionally, freeze separated with parchment paper for longer storage.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cluster
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg