Cranberry Almond Bars
Dotted with chopped red berries and white nuts, these make toothsome taste treats that look great, too.
Servings: 36
Ingredients:
| Nutritional Info | |
| Per Bar: about | - |
| cal | 185 |
| pro | 3 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 25 g |
| 1g fibre | - |
| chol | 33 mg |
| sodium | 50 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 5% |
| vit A | 4% |
| vit C | 2% |
| folate | 6% |
-
2-1/2 cups (625 mL) granulated sugar
1/4 cup (50 mL) all-purpose flour
4 eggs, lightly beaten
1/4 cup (50 mL) milk
2 tbsp (25 mL) grated lemon rind
1 tbsp (15 mL) vanilla
3 cups (750 mL) coarsely chopped cranberries
1 cup (250 mL) shredded sweetened coconut
1-1/4 cups (300 mL) finely chopped blanched almonds
2 tbsp (25 mL) icing sugar
Base:
2 cups (500 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
2/3 cup (150 mL) butter, cut in bits
1 cup (250 mL) finely chopped blanched almonds
1/2 tsp (2 mL) almond extract
Preparation:
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.)
Source
© CanadianLiving.com
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