Instructions
1. Prepare the Pan
Line a large baking sheet with parchment paper or a silicone mat. Set aside.
2. Melt the Chocolate
Place the white chocolate chips in a heatproof bowl. Melt gently using one of the following methods:
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Double Boiler Method: Set the bowl over a pot of barely simmering water, ensuring the bottom of the bowl does not touch the water. Stir frequently until just melted and smooth.
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Microwave Method: Microwave in 30-second intervals, stirring thoroughly between each, until the chocolate is completely melted and smooth.
3. Combine Mix-Ins
Remove the bowl from the heat. Immediately add the cashews and dried cranberries to the melted chocolate. Using a spatula, fold gently until the nuts and fruit are completely coated.
4. Form the Clusters
Using two spoons or a small cookie scoop, drop tablespoon-sized mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
5. Set the Clusters
Allow the clusters to set at room temperature until firm, about 1 hour. For faster setting, place the baking sheet in the refrigerator for 15–20 minutes.
6. Serve and Store
Once fully hardened, gently peel the clusters from the parchment paper.
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To Serve: Arrange on a platter or package for gifting.
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To Store: Keep in an airtight container in a cool, dry place for up to 2 weeks. For longer storage, refrigerate for up to 1 month.
Enjoy these sweet, crunchy, and tart bites with coffee, tea, or as a simple homemade gift.
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