Chocolate Pecan Toffee Clusters were my go-to 4-ingredient Christmas candy whenever I needed a fast, foolproof treat. Melted white candy wafers and semi-sweet chocolate chips are combined with toasted pecans and crunchy toffee bits. Then, they are scooped into bite-sized clusters that set up in minutes, making them perfect for last-minute edible gifts or holiday dessert trays.
During the holidays, I always kept a batch of these Chocolate Pecan Toffee Clusters on standby. With just four simple ingredients and almost no hands-on time, this easy candy recipe turned into one of my most requested Christmas treats.
These little treats disappear quickly from dessert trays, candy tins, and cookie exchanges, and they are one of the easiest edible gifts I make all season. If you love my Chocolate Almond Toffee or Chocolate Covered Roasted Pecans, you'll find that these clusters fit right in that same irresistible, crunchy-chocolatey family.
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Why You'll Love This Recipe
- Only 4 pantry ingredients. White melting wafers, semi-sweet chocolate chips, toasted pecan pieces, and toffee bits keep shopping simple.
- No-fuss "stir and scoop." Everything comes together in one bowl over simmering water. No candy thermometer or special equipment required.
- Delicious edible gifts. The clusters are sturdy enough for packaging in treat bags and tins, yet still melt in your mouth.
- Perfect make-ahead dessert. They keep well in an airtight container for several days, so you can make them early in the week for parties or mailing.
Ingredients - Only 4 Required
You'll need the following four ingredients for these amazing treats: Ghirardelli White Melting Wafers, semi-sweet chocolate chips, toasted pecan pieces, and Heath Bits ' O Brickle Toffee Bits.
Steps to Make Chocolate Pecan Toffee Clusters
- Toast the Pecans. Spread the pecan pieces in a single layer on a baking sheet and toast them at 350°F for 8-9 minutes, just until fragrant and lightly browned. After removing the pecans from the oven, let them cool completely so they stay crisp in the candy.
- Melt the White Melting Wafers. Set a large, heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn't touch the water. Add the white melting wafers first and melt for about 5 minutes, stirring occasionally, until almost smooth.
- Add the chocolate chips: Once the white melting wafers are almost melted, add the chocolate chips.
- Velvety smooth: Continue stirring until everything melts together into a silky, velvety mixture.
- Stir in the Crunch: Once the chocolate mixture is smooth, add the toasted pecan pieces and toffee bits. Stir until every bit of pecan and toffee is evenly coated and there are no dry spots.
- Scoop the clusters: Line a baking sheet with parchment paper. Using a tablespoon cookie scoop, I drop neat mounds of the mixture onto the parchment, leaving a little space between each cluster. (A regular tablespoon also works if you don't have a scoop.)
Allow the clusters to cool at room temperature until completely firm. Once set, I transferred them to an airtight container. They keep well at room temperature for up to a week, making them perfect for gifting and parties.
Chocolate Pecan Toffee Clusters are one of my easiest holiday candies. With only four ingredients, minimal prep, and a short cooling time, I can turn out several dozen bite-sized treats in under half an hour.
Whether they were tucked into Christmas candy tins, set out on a dessert tray, or enjoyed with a cup of coffee, these clusters delivered rich chocolate flavor, buttery pecans, and crunchy toffee in every bite. It's little wonder they disappear so quickly every time I make them. Yum!
Chula's Test Kitchen Tips
- Use quality melting wafers. Ghirardelli white melting wafers give the smoothest, most reliable results compared to regular white chocolate chips, which sometimes seize or turn grainy.
- Water is the enemy. Even a drop of water can cause the chocolate to seize. Therefore, make sure the bowl fits snugly over the pan, and that steam doesn't escape around the sides.
- Toast the pecans. Toasting the pecans for 8-9 minutes at 350°F deepens their flavor and gives the clusters a richer, nutty bite.
- Work quickly. Once the nuts and toffee bits are added to the chocolate, the mixture begins to thicken as it cools. Therefore, scoop the clusters right away for the neatest shapes.
- Gift like a pro. I like to package a dozen clusters into cellophane bags or small tins lined with parchment, then add a ribbon and a handwritten tag with the recipe link.
Frequently Asked Questions
Yes. In fact, I often melted the white wafers and chocolate chips in a microwave-safe bowl at 50% power in 30-second increments, stirring between each burst until smooth. With the microwave, take care not to overheat the chocolate.
Technically, no, but I always toast them. Toasting brings out a deep, buttery flavor and keeps the pecans from tasting flat when mixed with the other ingredients.
I like to use Heath Bits O'Brickle toffee bits, which are plain toffee without the chocolate coating. They add the perfect caramel crunch without overpowering the chocolate.
Absolutely. Chopped almonds, walnuts, or even salted peanuts work well, but toasted pecans give the most classic Southern flavor.
Stored in an airtight container at cool room temperature, the clusters kept their texture for up to a week.
Other Delicious Edible Gifts
Christmas is the season for giving, and we have you covered for amazing edible gifts like these:
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Recipe
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Chocolate Pecan Toffee Clusters
Equipment
- Double boiler
- Half-sheet pan with parchment paper
- tablespoon cookie scoop
Ingredients
- 10 ounce package White Melting Wafers (See Tip 1)
- 12 ounce package semi-sweet chocolate chips
- 2 cups (8 ounces) toasted pecans (See Tip 2)
- ¾ cup toffee bits (See Tip 3)
Instructions
- Melt white melting wafers in a bowl set over a pan of simmering water, occasionally stirring, for about 5 minutes. Add chocolate chips. Stir occasionally until melted, about 5 minutes. (See Tip 4)
- Add pecans and toffee bits. Stir to combine.
- Drop by tablespoonfuls onto parchment paper. (See Tip 5)
- Allow clusters to harden. Store in airtight container for up to a week.
- Yield: 3 ½ dozen.
Tips/Notes
- I used Ghiradelli White Melting Wafers.
- I always use toasted pecans in recipes. The reason is that the toasting brings out an amazing flavor. To easily toast pecans, spread them in a single layer on a baking sheet. Bake in a preheated 350°F oven for 8 or 9 minutes. Watch carefully to ensure that the pecans don't over toast.
- I used Heath Bits o'Brickle Toffee Bits.
- The reason for adding the melting wafers and chocolate chips in stages was that the melting wafers are much larger than the chocolate chips. Therefore, I first added the melting wafers and allowed them to almost melt before adding the chocolate chips. The result was a perfectly velvety chocolate mixture.
- I used a tablespoon cookie scoop here. If you don't have a cookie scoop, you can use a regular tablespoon.
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