10/12/2026
No-Bake Cranberry Pecan Praline Cookies
Buttery praline, chewy dried cranberries, crunchy pecans and quick oats combine in thick, rustic cookies finished with a generous creamy white chocolate coating! 😍✨ Their ruby-red cranberries, golden pecans and ivory chocolate make them perfect for Christmas platters, holiday gatherings and homemade gifts. 🎄❤️
⏱️ Prep: 25 min · ❄️ Chill/set: 45–60 min · 🍪 Yield: 12 thick cookies · 🔥 No oven required!
🛒 INGREDIENTS
Cookie base: 115 g unsalted butter, 150 g packed light brown sugar, 60 ml whole milk, ¼ tsp fine salt, 1 tsp vanilla extract, 120 g quick oats, 100 g roughly chopped pecans, 100 g dried cranberries.
White chocolate coating: 180 g finely chopped white chocolate, 5 g refined coconut oil, plus up to 5 g extra if needed.
Decoration: 20 g additional dried cranberries and 20 g additional roughly chopped pecans.
🍪 STEP 1 — PREPARE: Line a baking tray with parchment. Weigh all ingredients, chop most pecans into 5–8 mm pieces and reserve a few larger pieces for decoration. Keep the extra cranberries and pecans separate, and have the vanilla ready beside the stove.
🍯 STEP 2 — COOK THE PRALINE BASE: Combine butter, brown sugar, milk and salt in a heavy-bottomed saucepan. Heat over medium heat, stirring until the butter melts and sugar dissolves. Bring to a steady, full boil and cook to an initial target of 112–114°C (234–237°F) using a calibrated thermometer. Remove from heat immediately, let vigorous bubbling subside briefly, then carefully stir in vanilla. ⚠️ This temperature is an initial target, not a guaranteed result for this formula; concentration varies with evaporation, pan size and thermometer accuracy.
🌰 STEP 3 — ADD OATS, PECANS AND CRANBERRIES: Immediately stir the quick oats and chopped pecans into the hot syrup until coated with no dry pockets. Fold in 100 g dried cranberries and mix for 30–60 seconds until evenly distributed. Let stand for 1–2 minutes. The mixture should be sticky and cohesive enough to hold a mound, not flow like thin sauce. If it remains loose, do not assume chilling will fix it.
🍪 STEP 4 — SHAPE: While warm and pliable, divide into 12 equal portions on the prepared tray. Shape into thick, rustic rounds approximately 6–7 cm wide and 1.5–2 cm thick. Smooth the tops slightly with the back of a spoon while keeping irregular edges. Press several cranberries and pecan pieces into each top so they remain visible. Refrigerate for 20–30 minutes, until the cookies hold their shape when carefully lifted. Keep them thick rather than flattening into thin discs.
🤍 STEP 5 — MELT THE WHITE CHOCOLATE: Place finely chopped chocolate in a completely dry, microwave-safe bowl. Microwave at medium power for 15–20 seconds, then stir thoroughly. Repeat in short intervals, stirring each time, until most chocolate melts. Stir until the remaining pieces melt from residual heat. Add 5 g coconut oil and mix until smooth. If too thick to spread, gradually add the remaining oil, up to 10 g total. Cool briefly until fluid but not hot. ⚠️ Overheating can scorch white chocolate or make it grainy.
🍫 STEP 6 — COAT THE COOKIES: Place chilled cookies on a wire rack over a parchment-lined tray. Spoon chocolate onto each center and spread toward the edges with the back of a spoon. Encourage some chocolate to flow over the sides in irregular drips. Divide the coating evenly so all 12 receive a substantial layer. While wet, press the additional cranberries and pecans into the tops. Use remaining chocolate to fill sparse areas and create an uneven, creamy finish. ✨ Cover substantial areas of the tops and parts of the sides; keep large dark-red cranberries prominent and pecans visible between ivory patches. A thin drizzle alone will not create the intended look.
❄️ STEP 7 — SET AND ARRANGE: Refrigerate for approximately 15–20 minutes, until the coating is firm enough not to smear. Transfer carefully to a serving plate and stack three cookies with slight offsets, keeping cranberries and pecans visible on the top cookie and exposed sides.
🧊 STEP 8 — STORE AND SERVE: Store in an airtight container in the refrigerator, separating layers with parchment. Let stand at room temperature for 5–10 minutes before serving. For best quality, consume within 4–5 days.
❤️ A FESTIVE NO-BAKE TREAT! Enjoy buttery brown-sugar sweetness, chewy cranberries, crunchy pecans and a generous white chocolate coating in every bite. Perfect for Christmas cookie platters, holiday gatherings and homemade treat boxes. 🎄🍪🤍 No oven required—just a saucepan, patience and plenty of delicious flavor! ✨
