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This White Chocolate Cranberry Pistachio Fudge is super quick and easy to make, and it’s red, white and green colors and perfect for the holidays.

You can change it up and substitute dried cherries and dried blueberries in the summer for a 4th of July version, and try other nuts like cashews.

500 recipes similar to these cookies can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 10 Minutes
Total Time: 9 Minutes
Servings: 32 pieces


  • 12 oz. white chocolate chips
  • 1/4 cup heavy whipping cream
  • 1 Tbsp maple syrup or honey
  • 1/2 cup dried cranberries (Craisins)
  • 1/3 cup roughly chopped pistachios


  1. Line a loaf pan with foil, leaving edges hanging over for easy removal. Lightly spray the foil with cooking spray.

  2. Combine the white chips, whipping cream, and maple syrup or honey in a medium sized microwave safe bowl. Microwave for 30 seconds on high heat. Stir. Repeat until chips are melted and smooth.

  3. Fold in cranberries and pistachios and spread the mixture evenly into the prepared pan. Let cool for at least an hour on the counter or refrigerate for 20-30 minutes, until the fudge has completely set.

  4. Remove the fudge from the pan using the foil as handles. Cut the fudge into squares and serve. Store leftovers in an airtight container for up to 1 week.

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