Double Chocolate Cranberry Bars

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk provides a dairy-free option with a similar texture.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bar (chopped)

Dark chocolate chips reduce sugar content while maintaining flavor.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and less expensive.

unsweetened coconut flakes

🥗Healthier: shredded coconut

💰Cheaper: desiccated coconut

Desiccated coconut is often more affordable.

Combine 1 3/4 cups flour, 6 tablespoons granulated sugar, and 1/2 teaspoon ground cinnamon in a bowl.

Whisk the dry ingredients together with a fork or whisk.

Add 1/2 cup melted butter to the dry mixture.

If using unsalted butter, add a pinch of salt to the dry mixture before stirring in the melted butter.

Continue mixing until the mixture forms a crumbly dough with very little dry flour and sugar remaining.

Test the mixture by squeezing it in your palm; it should hold its shape.

Transfer the crumb mixture to a 9 by 13 inch pan lined with parchment paper or greased with butter.

Press the mixture evenly into the bottom of the pan and set aside.

In a food processor or blender, combine the chopped cranberries, remaining sugar, and remaining 1/2 teaspoon of cinnamon.

Blend until the cranberries are chopped but not liquefied.

Transfer the chopped cranberry mixture to a mixing bowl and stir in the chocolate chips.

Spoon the cranberry and chocolate mixture over the unbaked crust.

Bake at 350 degrees for 25 to 30 minutes.

Melt 2 ounces of white chocolate and drizzle it over the cranberries and semi-sweet chocolate.

Cool completely before cutting into bars or at least until the chocolate is set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens