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1. Line the bottom and sides of 8 x 8-inch pan with plastic wrap. Set aside.
2. Add chocolate chips and corn syrup to a medium saucepan.
3. Cook over low heat until melted and smooth. Remove from heat.
4. Add powdered sugar, evaporated milk and vanilla extract, stirring vigorously until the mixture is thick and glossy.
5. Stir in sweetened dried cranberries and chopped pecans.
6. Pour into prepared pan.
7. Cover and chill until firm for about 8 hours.
8. Cut into 1-1/2 inch squares.
9. Store covered in refrigerator.
10. Serve at room temperature.
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