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Horizontal image of mini candies in small white cupcake liners next to flaky sea salt.

Chocolate Crunchies with Cranberries and Pecans

  • Author: Nikki Cervone
  • Total Time: 40 minutes
  • Yield: 24 bite-sized treats 1x


Dried cranberries, toasted pecans, and rice cereal combine with melted dark chocolate to create little bites for a snack or fun party food. Read more now.


  • 1/2 cup raw pecans
  • 6 ounces bittersweet chocolate (60-75% cacao), chopped
  • 1 1/2  teaspoons coconut oil
  • 1 1/2 cups crisp rice cereal
  • 1/4 cup dried cranberries
  • 1 tablespoon granulated sugar
  • Flaky sea salt, for sprinkling


  1. Arrange 24 mini muffin cups on a large tray or half-sized rimmed baking sheet. Set aside.
  2. Add the pecans to a small dry skillet and place it over medium heat. Toast the nuts while stirring occasionally for about 3-5 minutes. Transfer the nuts to a cutting board and cool slightly before chopping into small pieces.
  3. While the pecans are cooling, melt the chocolate in a double boiler on the stovetop or in a microwave-safe bowl in the microwave. Whisk in the coconut oil.
  4. In a large mixing bowl, stir to combine the cereal, toasted pecans, dried cranberries, and granulated sugar until evenly distributed.
  5. Pour the melted chocolate into the mixing bowl, and gently fold it in with a rubber spatula until the chocolate is completely incorporated with the other ingredients.
  6. Use a 2-tablespoon cookie scoop to measure and carefully drop even portions of the mixture into each muffin cup.
  7. Transfer the tray to the refrigerator and chill until the chocolate is set, about 20-30 minutes. Serve, or store in an airtight container in the refrigerator for up to two weeks.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Chocolate
  • Method: Stovetop
  • Cuisine: Dessert

Keywords: chocolate, pecan, dried cranberry, rice crisps, cereal