1 package (20 ounces) vanilla or chocolate-flavored almond bark
3/4 cup pecans, chopped
3/4 cup sweetened dried cranberries
2 cups crisp rice cereal

Line a 10 inch by 15 inch baking sheet with parchment paper, allowing about 6 inches to extend over long sides of pan.

Place almond bark in microwave dish and microwave for 90 seconds, then stir well. Continue to microwave for 15 second intervals, stirring well after each interval, until smooth.

Stir half of pecans, cereal and cranberries into almond bark until well coated. Pour bark mixture onto baking sheet, spreading evenly. Immediately sprinkle with remaining nuts, press into bark mixture.

Refrigerate 30-40 minutes or until set. Bring edges of parchment paper up over bark and break into 2-inch pieces.

Yields approximately 32 servings


Variation: Festive Winter Crunch Bark:
Omit cranberries and pecans. Substitute 3/4 cup chopped macadamia nuts and 1/2 cup sweetened flaked coconut. Bake coconut and nuts in 350 degree oven for 10-12 minutes or until golden brown, stirring occasionally. Proceed as recipe directs.

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