Cashew Cranberry Pecan Bark
I love this recipe it is sweet and salty and finger licking good. Plus it is pretty, not that being pretty makes it taste better but it makes it nice to give as a gift or to put out for a party. It is also VERY quick to make so there is not a lot of prep time.
- 24 oz. Vanilla Almond Bark
- 1 Cup Cashews, halves and pieces
- 1?2 Cup Pecan halves
- 3?4 Cup Dried Cranberries
Melt bark according to package directions.
Stir in Cashews and Cranberries Reserving 2 Tbsp. of each.
Pour warm mixture into 13×9 inch pan lined with wax or parchment paper.
Top with remaining Cashews, Cranberries and the Pecan halves.
Refrigerate at least an hour. Break into pieces and serve.