Name: Cranberry Butter Crunch Bark
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1-1/2 teaspoons plus 1 cup butter, divided -; 1 cup sugar -; 3 tablespoons water -; 8 cups chopped white candy coating (about 3 pounds) -; 3 cups dried cranberries -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry Butter Crunch Bark

1. 1-1/2 teaspoons plus 1 cup butter, divided -

2. 1 cup sugar -

3. 3 tablespoons water -

4. 8 cups chopped white candy coating (about 3 pounds) -

5. 3 cups dried cranberries -

How to cook deliciously - Cranberry Butter Crunch Bark

1. Stage

Grease a 15x10x1-in. pan with 1/2 teaspoon butter. In a heavy saucepan over medium-low heat, bring 1 cup butter, sugar and water to a boil, stirring constantly. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage). Pour into prepared pan (do not scrape side of saucepan). Refrigerate for 1 hour or until hard.

2. Stage

Break toffee into pieces. Place in a food processor; cover and process until coarsely chopped. Divide in half; set aside.

3. Stage

Butter two 15x10x1-in. pans with remaining 1 tsp. butter. In a microwave, melt 4 cups white candy coating. Stir in 1-1/2 cups dried cranberries and half the toffee pieces.

4. Stage

Pour into 1 prepared pan; spread to edges. Repeat with remaining white candy coating, dried cranberries and toffee pieces. Refrigerate until firm. Break into pieces.