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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!
Dessert, Party Food
Servings: 150 servings
Calories: 107 kcal
parchment paper plus baking sheets
dried whole cranberries
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!
Slow Cooker Chocolate Cranberry Clusters with Hawaiian Pink Salt
Amount Per Serving
Calories from Fat 36
% Daily Value*
Total Fat 4g
Saturated Fat 2g
Total Carbohydrates 16g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.