CRANBERRY BUTTER CRUNCH BARK

Cranberry Butter Crunch Bark image

One Christmas I dreamed this recipe up when making buttercrunch toffee. It is an addictive treat that disappears fast.-Heather Ferris, Vanderhoof, British Columbia

Provided by Taste of Home

Time 1h20m

Yield 4 pounds.

Number Of Ingredients 5

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), divided
3 cups dried cranberries, divided

Steps:

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.

Nutrition Facts : Calories 336 calories, Fat 18g fat (15g saturated fat), Cholesterol 16mg cholesterol, Sodium 42mg sodium, Carbohydrate 46g carbohydrate (43g sugars, Fiber 1g fiber), Protein 0 protein.