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Cranberry Butter Crunch Bark

 Cranberry Butter Crunch Bark
One Christmas I dreamed this recipe up when making buttercrunch toffee. It is an addictive treat that disappears fast.—Heather Ferris, Vanderhoof, British Columbia
32 ServingsPrep: 20 min. Cook: 1 hour + chilling


  • 1-1/2 teaspoons plus 1 cup butter, divided
  • 1 cup sugar
  • 3 tablespoons water
  • 8 cups chopped white candy coating (about 3 pounds), divided
  • 3 cups dried cranberries, divided


  • Grease a 15-in. x 10-in. x 1-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 sides of saucepan). Refrigerate for 1
  • hour or until hard.
  • Break toffee into pieces. Place in a food processor; cover and
  • process until coarsely chopped. Divide in half; set aside.
  • Butter two 15-in. x 10-in. x 1-in. pans with remaining butter. In a
  • microwave, melt 4 cups white candy coating. Stir in 1-1/2 cups dried
  • cranberries and half of reserved toffee pieces.
  • Pour onto one prepared pan; spread to edges of pan. Repeat with
  • remaining white candy coating, dried cranberries and toffee pieces.
  • Yield: 4 pounds.

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Cranberry Butter Crunch Bark (continued)

Nutritional Facts: 2 ounces equals 336 calories, 18 g fat (15 g saturated fat), 16 mg cholesterol, 42 mg sodium, 46 g carbohydrate, 1 g fiber, trace protein.