Cranberry Butter Crunch Bark

1. 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 290u00b0 (soft-crack stage). Pour into prepared pan (do not scrape sides of saucepan). Refrigerate for 1 hour or until hard.

2. 2

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

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.