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Title: Cranberry Butter Crunch Bark
Categories: Five, Gruits, Candy
Yield: 4 Pounds

1 1/2 ts + 1 cup butter; divided
1 c Sugar
3 tb Water
8 c Chopped white candy coating
- (3 lb)
3 c Dried cranberries

Grease a 15" X 10" X 1" 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.

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

Butter two 15" X 10" x 1" 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.

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.

Heather Ferris, Vanderhoof, British Columbia

Makes: 4 pounds

RECIPE FROM: https://www.tasteofhome.com

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