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
Total TimePrep: 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 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 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 15x10x1-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 1 prepared pan; spread to edges. Repeat with remaining white candy coating, dried cranberries and toffee pieces. Refrigerate until firm. Break into pieces.
Editor's NoteWe recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts2 ounce-weight: 336 calories, 18g fat (15g saturated fat), 16mg cholesterol, 42mg sodium, 46g carbohydrate (43g sugars, 1g fiber), 0 protein.
Originally published as Cranberry Buttercrunch Bark in Country Woman Christmas 2009