In the 10 minutes it takes for the base to bake, you can prepare the topping.
- Portion size 60 servings
- Credits : Holiday Celebrations: 2007
- 2 eggs
- 1 can sweetened condensed milk
- 1 1/2 cup dried cranberry
- 4 oz bittersweet chocolate chopped
- 2 oz white chocolate chopped
- 1/2 cup chopped hazelnut
- 2 cups chocolate wafer crumbs
- 1/2 cup butter melted
MethodThe secret to effortless baking is properly lining your pans. Watch how to line multiple pan shapes for easy baking and breezy clean-up >>
Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease.
Base: In bowl, stir chocolate wafer crumbs with butter until moistened; press into prepared pan. Bake in centre of 350°F (180°C) oven until firm, about 10 minutes. Let cool on rack.
Meanwhile, in bowl, beat eggs with condensed milk; stir in cranberries, bittersweet and white chocolates and hazelnuts. Spread over base. Bake in centre of 350°F (180°C) oven until set in centre, about 20 minutes. Let cool on rack. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.) Cut into bars.
Nutritional facts Per piece: about
- Sodium 44 mg
- Protein 1 g
- Calories 84.0
- Total fat 4 g
- Cholesterol 13 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
- Iron 2.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 2.0