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Toasted Pecan Cranberry Bark

Ingredients:

• Reynolds® Parchment Paper
• 1 cup pecan halves
• 1 - 20 oz. package vanilla candy coating, chopped
• 3/4 cup dried cranberries
• 1/4 tsp ground nutmeg

Preparation:

Preheat oven to 325° F. Line a cookie sheet with Reynolds Parchment Paper. Place pecans in a single layer on parchment-lined cookie sheet. Bake 10 to 15 minutes or until lightly toasted, stirring once. Place cookie sheet on a rack to cool pecans.

Melt candy coating in a microwave-safe bowl in microwave oven following package directions. Remove from microwave; stir in toasted pecans, cranberries and nutmeg. Spread mixture 1/4-inch thick on parchment-lined cookie sheet. Refrigerate until cool; break into 1 1/2-inch pieces.

Servings: about 1/2 pound candy Print This Page