Nutty Chocolate Clusters with Tiny Marshmallows and Dried Fruit

You may think you’ve made a lot with this dessert, but these nutty chocolate clusters will be gone before you know it! Each cluster is made from an indulgent mixture of chocolate, caramel, marshmallows, chopped pecans, and dried cranberries.

Add a variety of toppings, including coconut, caramel chocolate sprinkles, and freeze-dried raspberries. This is a great dessert to make for parties and gatherings over the holidays.

Ingredients

To make these nutty chocolate clusters, you’ll need the following:

• Chocolate (half dark, half milk) – 600 g / 21 oz. You can use cooking chocolate, chocolate melts, or chocolate chips.
• White Chocolate Chips – 100 g / 3.5 oz white chocolate chips
• Dulce de Leche or Caramel – 2 tbsp thick caramel or dulce de leche
• Marshmallows – 1/2 cup tiny marshmallows
• Pecans – 1/2 cup roughly chopped pecans
• Dried Cranberries – 1/3 cup dried cranberries (or other dried slightly tart and sweet fruit like cherries)

Ideas for Toppings (Pick one or a combination)

• Shredded coconut
• Caramel chocolate sprinkles
• Freeze-dried raspberries

Other toppings you could use include chocolate sprinkles, finely chopped nuts, crushed salted pretzels, finely chopped dried fruit, freeze-dried strawberries, mini marshmallows, and melted chocolate.

Instructions with Photos

Step 1. Prep the chocolate. If using chocolate bars, chop them up into smaller pieces first so that they can melt more easily.

Step 2. Melt the chocolate.

Stovetop method: Add the chocolate to a thick-bottomed pot (to prevent it from burning). Put it over low heat and stir the chocolate until it has almost melted. Take the pot off the heat and continue stirring until all the chocolate has melted.

Double-boiler method: If you don’t have a thick-bottomed pot, you can put the chocolate in a heatproof bowl over a pot with simmering water. Be careful that the bowl with chocolate doesn’t touch the water and that no steam goes into the bowl, as even a drop of water can make the chocolate seize. Stir until the chocolate has melted, then remove the bowl from the heat.

Microwave method: Put the chocolate in a microwave-proof bowl and microwave in 30-second increments, stirring after each, until the chocolate has melted.

Step 3. Add the mix-ins. Add the dulce de leche / caramel, tiny marshmallows, chopped pecans, and dried cranberries. Stir until combined. Then, add the white chocolate chips, and stir them.

Step 4. Scoop, add the toppings, and chill. Using an ice cream scoop, scoop the chocolate mix into cupcake/muffin liners. Top with your favorite toppings. I used combinations of freeze-dried raspberries, shredded coconut, tiny marshmallows, pecan halves, and caramel chocolate sprinkles. Loosely cover them with plastic wrap / cling film and put them in the refrigerator to chill (about 1 hour).

This recipe makes about 16 large clusters if using a standard ice cream scoop (1/4 cup).

If doing this for a party or get-together and the cupcake liners look messy from the chocolate, once the chocolate has set, you can transfer the clusters to new cupcake liners.

These chocolate clusters are great for get-togethers and parties. And what’s even better is that you can make them event-specific by using themed cupcake liners (e.g., Halloween, Christmas, Easter cupcake liners) and themed toppings (e.g., draw a spiderweb topping with melted white chocolate for Halloween).

Storage. Store in an airtight container in the fridge for up to a week.

If you make these nutty chocolate clusters and love them, tell me all about it a review below. I’d love to know what the occasion was, too!

Printable Recipe Card

Don’t forget to save this easy dessert to one of your party, appetizer, or dessert boards.