Cranberry snowflake crunch clusters

YOUR LITTLE RECIPE CARD

Let’s make something sweet.

Original recipe concept · not kitchen-tested. Make a small trial before preparing it for guests.

Gather your ingredients

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• 8 oz white baking chocolate, chopped (or white candy coating)
• 2 cups plain cornflakes
• 1/3 cup dried cranberries, chopped into small pieces
• 1 small pinch fine salt (optional)

Make it, step by step

1. Line a tray with parchment. Measure the cornflakes and chop the cranberries before melting the chocolate. Make sure your bowl, spoon and tray are dry.
2. Melt the white chocolate in a microwave-safe bowl at half power in 20-second bursts, stirring each time. Stop heating when a few small pieces remain; stir until smooth. White chocolate can scorch quickly. For candy coating, follow its package directions.
3. Fold in the cornflakes, chopped cranberries and optional salt. Use a broad spoon and gentle turns to coat the flakes without crushing all their texture. The mixture should hold together when lightly gathered.
4. Spoon about 2 tablespoons per cluster onto the parchment, making roughly 12 small mounds. Nudge loose flakes into the edges with a second spoon; they do not need to look identical.
5. Let set in a cool room for about 25 minutes, or refrigerate briefly until firm. Check the underside of one cluster before lifting the rest. Package only after the chocolate is fully set.

Ingredients & serving notes

Usually contains milk and may contain soy. Some cornflakes contain barley malt, so they are not automatically gluten-free. Check every label. Crunchy clusters and chewy dried fruit may be unsuitable for young children or guests with swallowing difficulties.

Keeping it lovely

Keep fully set clusters covered in a cool, dry place, following the shortest package storage guidance. Humidity softens the cereal; make a small fresh batch close to gifting.

For perishable food, use the USDA food-handling guidance. Times and results vary with ingredients and equipment.