Made using pecan, white chocolate and almond/pecan butter, these pecan pie clusters are one of my favorite holiday treats ever! The addition of this one secret ingredient makes this taste like pecan pie 🙂
You can't forget to make nut clusters for the holidays! Though I love the old fashioned one made in the crockpot with a mixture of white chocolate, milk chocolate and peanut butter chips, I love this recipe so much more because it's:
- so much more healthier (less chocolate, more nuts)
- got almond butter in it
- made in the microwave
- uses just 4 ingredients
- higher in protein
- like a delicious pecan pie treat!
Ingredients used to make these White Chocolate Pecan Pie Clusters
(just 4 ingredients!)
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Pecans - raw or toasted lightly in the frying pan and cooled. If you want, you could also use other nuts, for example, walnuts or cashews.
- Almond Butter, like this one or any other natural nut butter. But for the ultimate pecan pie flavor, I would use PECAN butter.
- Molasses - this is the secret ingredient that makes this nut cluster taste like pecan pie. If you don't have it you can also use honey, maple syrup, agave syrup, or liquid stevia
- White chocolate chips - you can use any white chocolate chips (or chopped white chocolate), but to make these low-carb, use a lower sugar, stevia sweetened brand instead. For a dairy-free, vegan alternative, try this brand.
Recipe Variations and Optional Add Ins:
- Try a mixture of nuts and other varieties of nut butters to replace pecans and almond butter (like this SWEET POTATO pecan butter)
- Add ½ tsp cinnamon or pumpkin pie spice
- Fold in some mini chocolate chips to the batter
- Add ½ tsp powdered espresso
- Or add raisins or dried cranberries
How to Store
Because of the almond butter, these pecan clusters keep best in a cool or cold room. I would recommend that you store them in the fridge for the best texture, up to a week. If you need to store them longer, you can put them in a freezer-safe container or Ziploc bag and freeze up to 4 months. Defrost at room temperature.
- Be sure to use a microwave-safe bowl (preferably glass, like this one)
- If you decide to pre-toast the pecans before covering them in chocolate, be sure to let the pecans cool down first.
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4-Ingredient White Chocolate Pecan Pie Clusters (Made in the Microwave!)
- In a microwave-safe bowl (preferably glass or silicone), microwave the white chocolate chips for 30 seconds.
- Remove from the microwave and give it a quick stir.
- Put the bowl back in the microwave and repeat the first two steps in 15 second increments until the chocolate chips have mostly melted.
- Stir in the nut butter and molasses to the melted chocolate and stir until smooth. If the chocolate starts to cool and harden, microwave it for 10-15 seconds more.
- Stir in the pecans to the warm, now smooth nut butter-molasses-white chocolate mixture.
- Spoon the mixture onto a small tray lined with clean wax or parchment paper
- Allow the clusters to chill and harden for a few hours in the fridge