Slow Cooker Chocolate Cranberry Clusters with Hawaiian Pink Salt

• Produce

  • 4 lbs Cranberries, dried whole

• Baking & Spices

  • 4 lbs Chocolate chips, semisweet
  • 1 Hawaiian pink salt, coarse

• Tools & Equipment

  • 1 Parchment paper plus baking sheets

• Other

  • 6.5 Quart Slow Cooker

Found on everydaymaven.com

Description

Ingredients

• 6.5 Quart Slow Cooker
• 4 pounds dried whole cranberries
• 4 pounds semisweet chocolate chips
• coarse Hawaiian pink salt
• parchment paper plus baking sheets

Directions

• 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!