Toasted Pecan Cranberry Bark

Reynolds Parchment Paper
Toasted Pecan Cranberry Bark
36 servings


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Reynolds® Parchment Paper
1 cup pecan halves
1 package (20 to 24 oz.) vanilla candy coating, chopped
3/4 cup dried sweetened cranberries
1/4 teaspoon ground nutmeg


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.

Created date

December 2008