# What You'll Need:
→ Dry Ingredients
01 - 3 cups mini pretzel twists, broken into bite-size pieces
02 - 1 cup pecan halves, optional
→ Spices
03 - 1 1/2 teaspoons ground ginger
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground cloves
06 - 1/4 teaspoon ground nutmeg
07 - Pinch of salt
→ Chocolate Coating
08 - 12 ounces white chocolate chips or melting wafers
09 - 2 tablespoons unsalted butter
→ Finishing
10 - 2 tablespoons festive sprinkles, optional
11 - 1/4 cup crushed gingersnap cookies, optional
# Method:
01 - Line two baking sheets with parchment paper for cluster formation.
02 - Combine broken pretzel pieces and pecan halves in a large mixing bowl.
03 - Stir together ground ginger, cinnamon, cloves, nutmeg, and salt in a small bowl. Evenly sprinkle the spice blend over the pretzel mixture and toss thoroughly to coat.
04 - Place white chocolate chips and unsalted butter into a microwave-safe bowl. Heat in 30-second intervals, stirring well between each, until fully smooth.
05 - Pour the melted chocolate over the spiced pretzel mixture. Use a spoon to blend until all components are uniformly coated.
06 - Drop tablespoon portions of the coated mixture onto the prepared baking sheets, shaping into clusters.
07 - Quickly garnish each cluster with festive sprinkles and/or crushed gingersnap cookies, if desired.
08 - Allow clusters to firm up at room temperature for about 30 minutes or place in the refrigerator for 10 minutes to expedite setting.
09 - Transfer finished clusters to an airtight container. Store at room temperature for up to seven days.