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Cashew Cranberry Pecan Bark

This easy bark recipe will be perfect for daily snacking or to take to any spring events you might be attending
Course Snack
Author Toni


  • 24 oz. Vanilla Almond Bark
  • 1 Cup Cashews halves and pieces
  • ½ Cup Pecan halves
  • ¾ Cup Dried Cranberries


  1. Melt bark per package instructions
  2. Stir in Cashews and Cranberries
  3. Pour mixture into 13 x 9 inch pan
  4. Top with the Pecan halves.
  5. Refrigerate for 1.5 hours
  6. Break into pieces and serve.

Recipe Notes

You can change it up and dried fruits or different nuts for a little variation. Or use chocolate bark if white chocolate isn't your thing. Set aside some of the cranberries and cashews if you would like them to be on top with the pecans