Sweet and Salty Cranberry Clusters |
| Name: |
Christine Bruns |
| Base: |
JEBLCFS |
| Recipe: |
Servings: about 3 1/2 to 4 dozen treats (can be served in individual paper cups)
Prep and Cook Time = 20 minutes; refrigerate at least 1 1/2 to 2 hours.
Ingredients:

2 cups white chocolate baking chips

1 can sweetened condensed milk

1 cup dried cranberries

2 cups pretzel sticks, broken into smaller pieces

1/2 cup un-salted peanuts (optional)
Directions:
Melt the white chocolate chips and the condensed milk in a saucepan over low heat, stirring constantly until melted and smoothly blended (do NOT heat to a boil). Remove the pan from the stove and let it cool for 5 minutes.
In a large bowl, combine the pretzel sticks, peanuts, and Sun-Maid Cranberries until evenly mixed. Slowly fold in the melted chocolate mixture. Working quickly, use a large spoon to drop the mixture onto waxed paper lined baking sheets. Refrigerate at least 1 1/2 to 2 hours. |
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