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Toasted Pecan Cranberry Bark



  • Reynolds Parchment Paper
  • 1 cup pecan halves
  • 1 (20 ounce) package vanilla candy coating, chopped
  • 3/4 cup dried cranberries
  • 1/4 teaspoon ground nutmeg


  1. Heat oven to 325 degrees F. Line a cookie sheet with Reynolds Parchment Paper.
  2. Place pecans in a single layer on parchment-lined cookie sheet. Bake 10 to 15 minutes or until lightly toasted, stirring once.
  3. Place cookie sheet on a rack to cool pecans.
  4. Melt candy coating in a microwave-safe bowl in microwave oven following package directions.
  5. Remove from microwave; stir in toasted pecans, cranberries and nutmeg.
  6. Spread mixture 1/4-inch thick on parchment-lined cookie sheet.
  7. Refrigerate until cool; break into 1 1/2–inch pieces.

Yield: 4 to 8 servings

Source: Reynolds Kitchens


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