Holiday Truffle Fudge

I saw this in a grocery store flyer and put here for safe keeping. Haven't tried yet.

• Ready In: 2 hrs 30 mins
• Serves: 64

Ingredients

• 1  cup pecan halves
• 2 (300 ml) cans sweetened condensed milk
• 1 (300 g)  dark chocolate bars, finely chopped
• 1 (300 g)  milk chocolate candy bars, finely chopped
• 1  cup dried cranberries
• 2  tablespoons cocoa powder

Directions

1. Preheat oven to 375 degrees. Grease bottom and sides of 9 x 9 pan. Line with parchment paper, leaving 2 inches extra on each side.
2. Place pecans on rimmed baking sheet. Toast in oven for 5 minutes or until golden and fragrant. Transfer to bowl to cool. Chop roughly.
3. In saucepan, combine milk, dark and milk chocolate. Cook over low heat, stirring occasionally until chocolate has melted.
4. Remove pan from heat, stir in pecans and cranberries. Pour into prepared 9 x 9 pan.
5. Level the top with a spatula.
6. Cover with plastic wrap and chill for at least 2 hours, or until firm.
7. Place cocoa into small sieve and dust over top of fudge.
8. Use parchment paper overhang to lift fudge out. Cut into small pieces and serve.