Preheat oven to 375°F (190°C). Grease bottom and sides of 9 inch (2.5 L) square baking pan with PC® Blue Menu® Celeb Margarine; line pan with parchment paper, leaving 2-inch (5 cm) overhang. Place pecans on rimmed baking sheet. Toast in centre of oven for 5 minutes or until golden and fragrant. Transfer to bowl to cool. Roughly chop. Set aside.

In saucepan, combine sweetened condensed milk, dark chocolate and milk chocolate. Cook over low heat, stirring occasionally, until chocolate melts, about 5 minutes. Remove pan from heat. Stir in pecans and cranberries. Pour into prepared pan. Use spatula to level top. Cover with plastic wrap. Chill for at least 2 hours or until firm. Place cocoa in small sieve and dust over top of fudge. Use parchment paper overhang as handles to lift fudge out of pan; cut into small squares to serve. Store fudge in refrigerator for up to 4 days.
Per 1 piece serving: 120 calories, fat 5 g, sodium 20 mg, carbohydrate 15 g, fibre 1 g, protein 2 g

TIPS:
In place of cranberries or pecans, use mini marshmallows or grated coconut. That’s a lot of chocolate to chop! Use a sharp chef’s knife, or break bars into square and chop finely in food processor if you prefer.
Serves: 64