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Dessert, Thanksgiving | |
| 2 cups fresh, ripe cranberries 1 bag of soft caramel candy (14 oz) 2 tablespoons water 1 box toothpicks 1 bag of almond bark (or chocolate almond bark) 2 cups chopped nuts or toffee | |
| 1. Line a baking sheet with wax paper and set aside. 2. Unwrap the caramel candies and place them in a microwave safe bowl. Add water. Microwave for one minute, stir, and microwave for another minute or until the caramel is completely melted and smooth. 3. One by one, stick a toothpick in a cranberry, dip it in the caramel until it is fully covered, and place on the wax paper. Repeat until the baking sheet is full. 4. Put the caramel covered cranberries in the fridge for 20 - 30 minutes. 5. Break up the almond bark into small pieces and place in a microwave-safe bowl. Melt the almond bark in the microwave, stirring every 30 seconds. 6. Dip the caramel-covered cranberries in the melted almond bark and then dip in chopped nuts or toffee while it is still wet. Place back on the wax paper and repeat with the rest of the cranberries. 7. Chill in the refrigerator for 30 minutes and then enjoy! | |
Unrated | |
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