Ingredients
1/4 cup butter, cubed1/2 cup packed brown sugarDash ground nutmegDash ground cinnamon1-3/4 cups chopped pecans1 pound dark chocolate candy coating, coarsely chopped3 tablespoons shortening, divided1 pound milk chocolate candy coating, coarsely chopped1 pound white candy coating, coarsely chopped1-3/4 cups dried cherries or cranberries
Preparation
In a large skillet, melt butter over medium heat. Stir in brown sugar and spices; bring to a boil. Cook and stir until sugar is completely dissolved, about 3 minutes. Stir in pecans until coated. Spread onto foil to cool.
Line two 15x10x1-in. pans with parchment or waxed paper. In a microwave, melt dark chocolate candy coating and 1 tablespoon shortening, stirring until smooth. Divide between prepared pans, spreading to desired thickness. Refrigerate just until set, but not firm.
In microwave, melt milk chocolate candy coating and 1 tablespoon shortening, stirring to blend; spread over dark chocolate layer. Refrigerate until set, but not firm.
Repeat with white candy coating and remaining 1 tablespoon shortening; spread over top. Sprinkle with cherries and candied pecans, pressing to adhere. Refrigerate until firm. Break into pieces.
