I enjoy this recipe because it requires almost no effort—just melting, mixing, and chilling. I like how customizable it is, letting me adjust mix-ins based on what I already have in my pantry. The combination of sweet white chocolate, nutty toasted coconut, crunchy almonds, and chewy cranberries gives me a treat that feels both nostalgic and polished. They’re great for parties, gifting, or snacking straight from the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup white chocolate chips 1 cup puffed rice cereal 1/2 cup shredded coconut, toasted 1/4 cup chopped almonds 1/4 cup dried cranberries 1 tablespoon butter 1/2 teaspoon vanilla extract Pinch of salt
Directions
I start by lining a baking sheet with parchment paper. In a microwave-safe bowl, I melt the white chocolate chips with the butter in short intervals, stirring after each until smooth. I stir in the vanilla and a pinch of salt.
In a separate bowl, I combine the puffed rice cereal, toasted coconut, almonds, and cranberries. I pour the warm white chocolate mixture over the dry ingredients and gently fold until everything is coated. I spoon small clusters onto the prepared baking sheet and refrigerate them for at least an hour until firm. Once set, I break them into individual pieces and store them chilled.
I love switching the almonds for pecans or pistachios when I want a different nutty note. Sometimes I add mini marshmallows for extra chewiness. For a holiday version, I mix in festive sprinkles. If I want a richer flavor, I use white chocolate bars instead of chips. I also enjoy replacing the cranberries with dried cherries or apricots.
Storage/Reheating
I store the clusters in an airtight container in the refrigerator for up to a week. Since they’re no-bake and chocolate-based, I don’t reheat them—just enjoy them straight from the fridge. They can also be frozen for longer storage; I let them sit at room temperature for a few minutes before serving.
FAQs
Why isn’t my white chocolate melting smoothly?
I melt it in short intervals and stir frequently. Overheating can cause it to seize.
Can I make these dairy free?
Yes, I use dairy-free white chocolate and a vegan butter alternative.
Can I use regular rice cereal?
Yes, crisped rice cereal works well and gives a slightly crunchier texture.
Can I leave out the coconut?
Absolutely. I replace it with extra cereal or nuts if I prefer.
How do I keep the clusters from getting too soft?
I store them in the fridge since white chocolate softens quickly at room temperature.
Conclusion
I love making white chocolate ting a lings because they’re easy, fun, and always delicious. Their sweet crunch and creamy coating make them a perfect treat for sharing—or keeping all to myself. Whether I’m preparing them for holidays, parties, or simple snacking, they never last long in my kitchen.
