All chocolates, some gummies, and some candies will melt in excess temperatures of 75°F. **Click HERE to ADD Heat Sensitive Packaging!**

Pecan Cranberry Bark

Pecan Cranberry Bark


  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • Dash ground nutmeg
  • Dash ground cinnamon
  • 1-3/4 cups chopped pecans
  • 1 pound dark chocolate candy coating, coarsely chopped
  • 3 tablespoons shortening, divided
  • 1 pound milk chocolate candy coating, coarsely chopped
  • 1 pound white candy coating, coarsely chopped
  • 1-3/4 cups dried cherries or cranberries


  1. In a large skillet, melt butter over medium heat. Stir in brown sugar and spices; bring to a boil. Cook and stir until sugar is completely dissolved, about 3 minutes.
  2. Stir in pecans until coated. Spread onto foil to cool.
  3. Line two 15x10x1-in. pans with parchment or waxed paper. In a microwave, melt dark chocolate candy coating and 1 tablespoon shortening, stirring until smooth.
  4. Divide between prepared pans, spreading to desired thickness.
  5. Refrigerate just until set, but not firm.
  6. In microwave, melt milk chocolate candy coating and 1 tablespoon shortening, stirring to blend; spread over dark chocolate layer.
  7. Refrigerate until set, but not firm.
  8. Repeat with white candy coating and remaining 1 tablespoon shortening; spread over top.
  9. Sprinkle with cherries and candied pecans, pressing to adhere.
  10. Refrigerate until firm.
  11. Break into pieces.

Nutrition Facts

1 ounce: 165 calories, 10g fat (6g saturated fat), 2mg cholesterol, 7mg sodium, 20g carbohydrate (18g sugars, 1g fiber), 1g protein.

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