Cranberry Almond Bars

Author: Canadian Living

Dotted with chopped red berries and white nuts, these make toothsome taste treats that look great, too.

  • Portion size 36 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 2 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 4 eggs lightly beaten
  • 1/4 cup milk
  • 2 tablespoons grated lemon rind
  • 1 tablespoon vanilla
  • 3 cups coarsely chopped cranberries
  • 1 cup shredded sweetened coconut
  • 1 1/4 cup finely chopped blanched almond
  • 2 tablespoons icing sugar
Base:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2/3 cups butter cut in bits
  • 1 cup finely chopped blanched almond
  • 1/2 teaspoon almond extract

Method

Base: In large bowl, combine flour with sugar. Using pastry blender or 2 knives, cut in butter until mixture is in coarse crumbs. Stir in finely chopped almonds and almond extract.

Press into foil-lined and greased 13- x 9-inch (3.5 L) cake pan. Bake in centre of 350°F (180°C) oven for about 20 minutes or until edges are light gold. Let cool.

In bowl, combine sugar with flour; whisk in eggs, milk, lemon rind and vanilla. Stir in cranberries, coconut and almonds. Spread over base.

Bake in centre of 350°F (180°C) oven for 50 minutes or until lightly browned. Let cool completely in pan on rack. Refrigerate for about 2 hours or until firm.

Sprinkle with icing sugar. Cut into bars. (Make ahead: Refrigerate in airtight container for up to 5 days or freeze for up to 2 weeks.)

Nutritional facts <b>Per Bar:</b> about

  • Sodium 50 mg
  • Protein 3 g
  • Calories 185.0
  • Total fat 8 g
  • Cholesterol 33 mg
  • Saturated fat 3 g
  • Total carbohydrate 25 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cranberry Almond Bars

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