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Toasted pecan Cranberry Bark

Serving Size: about 3 dozen candies
Prep Time: 10 minutes
Cook Time: 10 minutes

Nutrition per Serving:  109 calories,  1 gram protein,  10 grams carbohydrate, 1 gram fat (60% total calories),  3 milligrams cholesterol, 14 milligrams sodium

Ingredients

  •  Reynolds® Parchment Paper
  • 1     cup pecan halves
  • 1    package (20 to 24 oz.) vanilla candy coating
  • ¾    cup dried sweetened cranberries
  • ¼    teaspoon ground nutmeg

Cooking Instructions

  1. PREHEAT oven to 325°F.  Line a cookie sheet with Reynolds Parchment Paper.  Place pecans in a single layer on parchment-lined cookie sheet. 
  2. BAKE 10 to 15 minutes or until lightly toasted, stirring once.  Place cookie sheet on a rack to cool pecans.
  3. MELT candy coating in a microwave-safe bowl in microwave oven following package directions.  Remove from microwave; stir in toasted pecans, cranberries and nutmeg until well blended.
  4. SPREAD mixture ¼-inch thick on parchment-lined cookie sheet.  Refrigerate until cool; break into 1 ½ inch pieces. 

 

This Recipe Provided by Reynolds Kitchen
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