Cranberry Butter Crunch Bark Recipes

CRANBERRY CRUNCH SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the oats, flour, brown sugar and butter. Stir until the mixture resembles coarse crumbs. Spread the cranberries into the bottom of one 9x13 inch baking pan. Sprinkle crumb mixture over top.
• Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool and cut into squares.

CRANBERRY NUT BARK

Steps:

• In a large microwave-safe bowl, melt candy coating at 70% power for 1 minute; stir. Microwave at 30-second intervals, stirring until smooth. Stir in cranberries and nuts. , Spread onto waxed paper-lined baking sheet. Refrigerate for 20 minutes. Break into small pieces; store in airtight containers.

CRANBERRY BUTTER CRUNCH BARK

Steps:

• 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.

CRANBERRY CRUNCH

Steps:

• Preheat oven to 350 degrees.
• Mix oats, flour and brown sugar in large bowl.
• Cut in 1/2 cup butter using fork until crumbly.
• Pat 1/2 mixture in bottom of 9x9 square pan that has been greased.
• I use cooking spray.
• Cover with cranberry sauce that has been broken into small pieces.
• Cover cranberry sauce with remaining oats mixture.
• Bake@ 350 degrees for 45.
• Serve with vanilla ice cream or whipped cream.

CANDIED ALMOND CRANBERRY BARK

Steps:

• Line 2 baking sheets with waxed paper; set aside.
• Melt butter in skillet over medium heat until sizzling; add almonds and sugar. Continue cooking, stirring constantly, 4-6 minutes or until sugar melts and almonds are golden brown. Quickly spread onto 1 prepared baking sheet. Cool completely; coarsely chop.
• Melt candy coating in microwave according to package directions. Stir in chopped candied almonds, cranberries and orange zest. Immediately pour onto remaining prepared baking sheet; spread to 1/4-inch thickness.
• Let stand until firm. Cut or break into small pieces. Store in container with tight-fitting lid.

CRANBERRY BARK

Steps:

• Line a baking sheet with waxed paper.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl for 15 seconds at a time, stirring after each interval, until melted, 1 to 3 minutes.
• Melt butterscotch chips in a second microwave-safe glass or ceramic bowl for 15 seconds at a time, stirring after each interval, until melted, 1 to 3 minutes.
• Microwave sliced almonds on a microwave-safe plate on high for 1 minute at a time, stirring after each interval, until light brown and toasted, 3 to 4 minutes.
• Add 1/2 of the toasted almonds, 1/2 of the cranberries, and 1/2 of the apricots to the melted chocolate; stir until blended. Add remaining almonds, cranberries, and apricots to the melted butterscotch; stir until blended. Drop alternating spoonfuls of each mixture onto the prepared baking sheet and drag a knife through the mixtures several times to create a marbled effect.
• Refrigerate until firm, at least 1 hour. Break into 24 pieces.