White Chocolate Clusters

Line a large baking sheet with parchment paper or a silicone baking mat and set aside. This will be used to set the finished clusters.

Measure out the crisp rice cereal and pecans into a large mixing bowl and stir them together to combine evenly.

Melt the white chocolate in a heatproof bowl set over a saucepan of gently simmering water, stirring constantly until completely smooth. Alternatively, melt in a microwave-safe bowl in 30-second intervals, stirring between each, until fully melted.

Remove the melted white chocolate from the heat and allow it to cool slightly for about one minute so it does not make the cereal soggy.

Pour the melted white chocolate over the cereal and pecan mixture, then gently fold everything together with a rubber spatula until all the ingredients are thoroughly and evenly coated.

Using two spoons or a small cookie scoop, drop heaping spoonfuls of the mixture onto the prepared baking sheet, forming small irregular mounds roughly one to two inches in diameter.

Allow the clusters to set at room temperature until the white chocolate is fully hardened and the clusters hold their shape. If your kitchen is warm, transfer the baking sheet to the refrigerator to speed up setting.

Once fully set, transfer the clusters to an airtight container and store at room temperature or in a cool location for up to one week.