Taste of Home
Cranberry Butter Crunch Bark
TOTAL TIME: Prep: 20 min. Cook: 1 hour + chilling
YIELD: 4 pounds.
One Christmas I dreamed this recipe up when making butter crunch toffee. It is an addictive treat that disappears fast.—Heather Ferris, Vanderhoof, British Columbia
Ingredients
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1-1/2 teaspoons plus 1 cup butter, divided
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1 cup sugar
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3 tablespoons water
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8 cups chopped white candy coating (about 3 pounds)
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3 cups dried cranberries
Directions
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1.
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.
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2.
Break toffee into pieces. Place in a food processor; cover and process until coarsely chopped. Divide in half; set aside.
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3.
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.
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4.
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.
Nutrition Facts
2 ounces: 336 calories, 18g fat (15g saturated fat), 16mg cholesterol, 42mg sodium, 46g carbohydrate (43g sugars, 1g fiber), 0 protein.
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