Description
A decadent chocolate cake layered with rich raspberry compote and silky ganache, creating the perfect balance of tart and sweet. A true showstopper for any occasion!
Ingredients
Scale
- 1 cup pecans, chopped
- 1/2 cup dried cranberries
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a saucepan over medium heat, combine brown sugar, heavy cream, and butter. Stir continuously until the mixture comes to a gentle boil.
- Let the mixture boil for about 2-3 minutes, stirring frequently, until it thickens slightly.
- Remove the saucepan from heat and stir in the vanilla extract and salt.
- Fold in the chopped pecans and dried cranberries, ensuring they are fully coated with the caramel mixture.
- Drop spoonfuls of the mixture onto the prepared baking sheet.
- Let the clusters cool at room temperature for about 30 minutes or until they are set.
- Enjoy immediately or store in an airtight container for up to one week.
Notes
- Use toasted pecans for an extra depth of flavor.
- For a firmer texture, refrigerate the clusters for 15 minutes after cooling.
- Substitute maple syrup for vanilla extract for a richer taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American