Star Recipes: Cranberry Macadamia Bark

Sunday, December 9, 2007

Cranberry Macadamia Bark

(This recipe is from the Taste of Home 1998 cookbook.)

1 lb white confectionery coating, cut into pieces
1 jar (3 1/2 oz) macadamia nuts
1/2 c dried cranberries

Melt coating, stirring til smooth. Add nuts and cranberries; mix well. Spread onto a foil-lined baking sheet. Cool. Break into pieces. Makes 1 1/4 lbs.

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Cooking Notes

*Whenever a recipe calls for a cream based soup (ie. cream of mushroom), I always use the 98% fat free kind. This does not affect the outcome of the recipe unless I specifically note it on the individual recipe.

*I only use brown rice. The recipes here are for white rice unless otherwise noted. Instant brown rice can be substituted in place of instant white rice without changing the rest of the recipe. To substitute uncooked regular brown rice for uncooked regular white rice in casseroles, follow these directions.