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

      1 c  Butter; +1-1/2 ts, divided
      1 c  Sugar
      3 tb Water
      3 lb White candy coating (8 c);
           - chopped
      3 c  Dried cranberries

  Grease a 15x10x1" pan with 1/2 ts 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°F (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 15x10x1" pans with remaining 1 ts 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.

  Recipe by Heather Ferris, Vanderhoof, British Columbia

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

  Uncle Dirty Dave's Archives

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