Chewy cranberry bars

12 servings

Ingredients

QuantityIngredient
1cupAll purpose flour
½cupLight brown sugar; packed
1teaspoonCardamom; optional
1cupLight brown sugar; packed
½cupLight corn syrup
1teaspoonVanilla
2teaspoonsUnsalted butter; softened
1eachLemon; peel of; yellow only OR-
2teaspoonsGrated lemon peel
½cupUnsalted butter (1 stick) room temperature
2largesEggs
tablespoonAll purpose flour
1cupPecans or Walnuts coarsly chopped
½cupShredded coconut
1cupDried cranberries soaked in
¼cupTriple Sec or apple juice *

Directions

BASE

TOPPING

* Soaked for 30 to 60 minutes. To hasten absorption, microwave the mixture 2 minutes or to boil and let set.

Preheat oven to 350 degrees F, grease an 11-inch by 7-inch baking pan.

TO PREPARE BASE: Process the flour, sugar and cardamom in the food processor for several seconds. Add the butter and process until dough comes together. Pat the dough or gently roll the dough over the bottom of the prepared pan. Bake until golden around the edges and set, 10 to 12 minutes. Cool in the refrigerator until completely cool, about 20 minutes.

TO PREPARE TOPPING: In a food processor, process the sugar, corn syrup, vanilla, butter, lemon peel and eggs. The mixture will look curdled. Add the flour and pulse to incorporate. Then pulse in the nuts, coconut and soaked cranberries, do not mince. (This step can be done by hand.)

Spread evenly over the cooked base. Bake the bars in the center of the oven until top is golden and set, about 25 minutes. Allow them to cool completely before cutting. Source: Karen Davis, Oklahoma City, OK. First place, 1995 Cranberry Recipe contest, dessert category.

Typed from the Oregonian FoodDay by Dorothy Flatman, 1995.

Submitted By DOROTHY FLATMAN On 11-01-95