- 6 ounces white baking chocolate, chopped
- 1 cup dried cranberries
- 1/4 to 1/2 cup chopped pecans
- Line a baking sheet with foil; set aside. In a microwave-safe bowl, heat the chocolate, uncovered, at 50% power for about 2 minutes or until melted, stirring once. Stir until smooth. Stir in cranberries and pecans. Drop by teaspoonfuls onto prepared pan. Freeze for 5 minutes, then refrigerate until firm. Yield: about 20 pieces.
Originally published as Cranberry Pecan Clusters in Country Woman November/December 2002, p35
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