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Slow Cooker Chocolate Cranberry Clusters with Hawaiian Pink Salt
Prep Time: 3 mins
Cook Time: 1 hr
Total Time: 1 hr 3 mins
 

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!

Course: Dessert, Party Food
Cuisine: American
Servings: 150 servings
Calories: 107 kcal
Author: Alyssa Brantley
Slow Cooker Chocolate Cranberry Clusters with Hawaiian Pink Salt
Ingredients
Special Equipment:
  • 6.5 quart Slow Cooker
  • parchment paper plus baking sheets
  • 4 pounds dried whole cranberries
  • 4 pounds semisweet chocolate chips
  • coarse Hawaiian pink salt
Instructions
  1. Dump dried cranberries and chocolate chips into slow cooker. Mix, cover and set to low for 60 minutes.
  2. Stir once or twice while heating.
  3. Once time is up, remove lid and stir until chocolate is all melted and cranberries are completely coated.
  4. Link baking sheets with parchment paper and grab a Tablespoon.
  5. Spoon clusters onto parchment. Repeat until tray is filled.
  6. Sprinkle each with some of the Hawaiian salt.
  7. Repeat until all chocolate and cranberries are used.
  8. 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!
Nutrition Facts
Slow Cooker Chocolate Cranberry Clusters with Hawaiian Pink Salt
Amount Per Serving
Calories 107 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Sodium 1mg0%
Potassium 73mg2%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 12g13%
Vitamin A 5IU0%
Calcium 9mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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