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Cranberry Butter Crunch Bark

One Christmas I dreamed this recipe up when making buttercrunch toffee. It is an addictive treat that disappears fast.—Heather Ferris, Vanderhoof, British Columbia
  • Total Time
    Prep: 20 min. Cook: 1 hour + chilling
  • Makes
    4 pounds


  • 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


  • 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
2 ounce-weight: 336 calories, 18g fat (15g saturated fat), 16mg cholesterol, 42mg sodium, 46g carbohydrate (43g sugars, 1g fiber), 0 protein.

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