Toasted Pecan Cranberry Bark

Yield: 4 to 8 servings

Ingredients

• 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

Instructions

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 for 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.

Attribution

Source: Reynolds Kitchens