Chocolate Crunchies with Cranberries and Pecans

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Even at those times when you think nothing can cure your hangry attitude, I promise you’ll feel better if you eat something sweet.

A slightly empty tummy can be quelled if you munch on a couple of these mini crunchies!

They’re easy to make, and the two-dozen yield will keep in your refrigerator for up to two weeks – they really are the smartest choice when you want a homemade chocolate fix to boost your spirit that goes beyond just gnawing on a few squares of a candy bar, but doesn’t involve the time-consuming tasks of mixing, baking, cooling, and decorating a chocolate cake.

There are seven ingredients total in these treats: dark chocolate, coconut oil, pecans, crisp rice cereal, dried cranberries, sugar, and salt.

After toasting the chopped pecans and melting the chocolate, you combine all of the ingredients in a bowl, form into balls, sprinkle with sea salt, and refrigerate for about 20 minutes.

Transferring the mixture into mini cupcake liners will be just a little bit messy. But it’s so much faster than making cookies or pies from scratch, especially when you use a small scooper to help you measure.

And is there a better pick-me-up than licking away any melted chocolate that makes its way onto your fingertips?

I know that would be enough to instantly put a smile on my face, turning that hangry frown upside down. I’m sure you’ll have the same reaction!

These bite-sized babies are sweet and toasty, crunchy and chewy, and small enough to enjoy more than one in a sitting if you need multiple boosts of edible happiness.

The toasted pecans add just the right amount of distinctly nutty flavor that you’ll love with each bite, so I seriously suggest not skipping the step that asks you to toast them in a skillet.

The roasted nuttiness, combined with the slightly bitter dark chocolate, tart dried cranberries, and flakes of sea salt, all bring extra flair to these tasty sweets – you can easily serve them as a stimulating midday snack food and as a fun party food.

And if the way they disappeared within a few minutes during a recent get-together here was any indication…

They’re clearly delicious!

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Cooking by the Numbers…

Step 1 – Prep and Measure

Arrange 24 mini paper muffin cups on a large tray or rimmed half baking sheet.

Set out a small skillet, a large mixing bowl, a whisk, a couple rubber spatulas, a 2-tablespoon cookie scooper, and a few kitchen towels to keep your work station and your hands clean – it will get a little messy while you’re assembling!

Set out a large, clean cutting board and a sharp chef’s knife.

If you’re planning to melt the chocolate on the stovetop, prepare a double boiler by filling the pot with a few inches of water, bringing it to a boil, and setting the insert on top. If you’re melting it in the microwave, get out a microwave-safe bowl.

Weigh the bittersweet bars and chop it into small pieces. Small, evenly chopped pieces will melt more quickly than large, uneven chunks.

Measure the pecans and place them in the skillet, spread out in a single layer. Measure out the cereal, dried cranberries, and granulated sugar into the large mixing bowl.

Refined rice or brown rice crisps cereal are two good options to use, and both are available on Amazon.

Measure the coconut oil in a small bowl. Set out the flaky sea salt.

Step 2 – Toast and Chop the Pecans

Place the skillet over medium heat on the stovetop. Tossing occasionally, toast the pecans for about 3 to 5 minutes, until the pieces are slightly browned in spots and very fragrant.

Remove the pan from the heat and transfer the nuts to the cutting board. Cool for about 5 minutes before chopping into small pieces.

While they’re cooling, you can move on to the next step.

Step 3 – Melt Chocolate and Add Oil

Melt the chopped bars in your double boiler or in the microwave, stirring occasionally so it melts evenly.

If using the microwave, heat in 20-second increments, stirring in between, until completely melted.

Once it’s fully melted, transfer it away from the heat source if you’re working on the stove. Whisk in the coconut oil until completely blended.

Step 4 – Combine All Ingredients

Add the chopped pecans to the mixing bowl with the other dry ingredients and mix until everything is evenly distributed.

Pour the melted chocolate over the dry ingredients. Using your rubber spatula, gently fold everything together. Continue mixing until all of the ingredients are completely incorporated and evenly distributed, coated in the chocolate.

Do not stir the mixture vigorously, to avoid crushing the cereal.

Step 5 – Portion

Use the 2-tablespoon cookie scooper to scoop out a portion of the mixture. Carefully transfer it into a muffin cup on your tray.

Because the chocolate hasn’t set yet, individual pieces of cereal may scatter slightly as you are scooping – if necessary, use your fingers or a clean small spoon to reform the mounds in the muffin cups.

Repeat with the remaining mixture.

When all of the muffin cups have been filled, sprinkle the top of each mound with a little flaky sea salt.

Step 6 – Refrigerate to Set

Transfer the tray to the refrigerator uncovered. Let the mounds chill and harden until they are completely set, for about 20 to 30 minutes.

The chocolate will be solid when it’s ready, and will no longer appear wet. You should be able to touch it without anything transferring to your fingertip.

Step 7 – Serve and Store

After chilling, serve the mounds or store them in an airtight container for up to two weeks.

When ready to eat, I advise to let them sit at room temperature for about 10 minutes before eating in order to soften the dried fruit and take the chill off the chocolate. Enjoy!