Prep 10 mins
Cook 2 hrs
I love this recipe for two reasons: because it is made out of white chocolate (I am allergic to dark chocolate), and secondly this is great to eat or give as a gift. I love doing Christmas baskets and this one is a definite hit and is expected by all every year. I got this out of a Slow Cooker recipe book years ago. I hope you enjoy it...it is easy and YUMMY!!!! This is also a freezable item, great for making a head of time.
- Place the chocolate in a single layer on the bottom of the slow cooker, and sprinkle the almonds and cranberries on top.
- Cook on LOW for 1 1/2 to 2 hours, or until the chocolate is soft but not completely melted.
- Turn off the slow cooker (crockpot), stir the ingredients well, and drop by spoonfuls onto a tray lined with wax paper.
- Chill for a few hours before serving.
Mmmm....sweet, salty and tart, this really hits all the bases for me. One thing I do differetnly is that I put in the almonds first and let them warm up, then add the cranberries and then the white chocolate (I used chips) The warmth of the almonds makes the chips melf faster so in the end these were finished in under 20 minutes.
These were really good - I replaced the almonds with pistachios so they would be red, white, and green for the holidays, and I really liked that combo. Very simple to make, and pretty, too. Thank you!
I made this tonight for the trays of cookies for Christmas. Very festive with the dried cranberries. It was good.Nice change than dark chocolate, but it lacked something.. I wonder if you can make this recipe but use white chocolate baking chips?