Cranberry Butter Crunch Bark

Perfect for Christmas this is an addictive treat that disappears fast.

1½ tsp. + 1 cup butter, divided
1 cup sugar
3 Tbsp. water
8 cups white candy coating, chopped, divided (~ 3 lbs)
3 cups dried cranberries, divided

Grease a 15x10x1" pan with ½ tsp. 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°F (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" pans with remaining butter. In a microwave, melt 4 cups white candy coating. Stir in 1½ 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.

Makes 4 lbs.

Nutrition al Information:
2 ounce-weight: 336 calories, 18g fat (15g saturated fat), 16mg cholesterol, 42mg sodium, 46g carbohydrate (43g sugars, 1g fiber), 0 protein.