Use your Slow Cooker to make these easy and delicious Slow Cooker Chocolate Cranberry Clusters with Hawaiian Pink Salt. Perfect for that holiday party or a festive homemade gift!
This is the first time I have made homemade candy using the slow cooker. And, it will most definitely not be my last.
Over the past few weeks, I have read several posts by blogging friends who used this technique. It’s so stupid easy. I can’t believe that all these years that I’ve been making homemade candy, it never occurred to me <<head slap>>.
The slow cooker is so much easier than setting up a double boiler and way better than using the microwave. It’s just dump, wait and then drop. Really. This recipe is that easy.
I had some dried whole cranberries left over from this chicken recipe so I tested out the flavor combo with semi-sweet chocolate and Hawaiian pink salt. It was soooo good, I decided to run to the store and get 4 pounds of cranberries to make a huge batch of this homemade candy for teachers gifts and other family and friends.
You don’t have to make 4 pounds but if you cut the amount, make sure you use a smaller slow cooker so that your chocolate doesn’t burn. I used a 6.5 Quart.
Happy Holidays and have a great weekend!
Did you make this recipe? Please give it a star rating below!
Use your Slow Cooker to make these easy and delicious Slow Cooker Chocolate Cranberry Clusters with Hawaiian Pink Salt. Perfect for that holiday party or a festive homemade gift!
- 6.5 quart Slow Cooker
- parchment paper plus baking sheets
- 4 pounds dried whole cranberries
- 4 pounds semisweet chocolate chips
- coarse Hawaiian pink salt
- Dump dried cranberries and chocolate chips into slow cooker. Mix, cover and set to low for 60 minutes.
- Stir once or twice while heating.
- Once time is up, remove lid and stir until chocolate is all melted and cranberries are completely coated.
- Link baking sheets with parchment paper and grab a Tablespoon.
- Spoon clusters onto parchment. Repeat until tray is filled.
- Sprinkle each with some of the Hawaiian salt.
- Repeat until all chocolate and cranberries are used.
- You can leave these out too cool (if your house or kitchen is cool) or place each tray in the fridge for 10 to 15 minutes to set. Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
My daughter-in-law and I followed your advice and made these for teacher gifts for the grandgirls’ day care. It was unbelievably easy, except for finding a place to cool all of them, it made so many! We had plenty left over for our own holiday snacking. Next time I make them (and there will be a next time), I will add shelled pistachios too. Thanks for the great how-to!
Love the idea of adding pistachios! So glad you all liked them Cindy 🙂
The combination of chocolate and cranberries is perfect for Christmas, and I also have never tried the slow cooker – but am definitely going to for this! Sounds easy!!! Thanks!
You are going to love how easy this is Bec!
Lovely!
What other salt could substitute for the pink salt?
Hi Laura, You could use Maldon or another flaky sea salt like Jacobson.
Candy in the slow cooker is such a great idea! Love the pink salt in it!
Seriously – I can’t believe I just learned about it this year!
I love that this is made in the slow cooker! And I have a huge bag of Hawaiian pink salt begging to be used on this!
Perfect! I use Hawaiian Pink Salt all the time – it’s soooo yummy!
I love the addition of the cranberries, yummy!
Thanks Kimberly!
I can’t resist sweet and salty. This sounds delicious!
Me either – such a good combo!