I love the tart flavor of cranberries and I freeze bags of cranberries when they are in season to be used all year. There’s nothing like a cranberry muffin in the summer to remind you of special feasts from the holiday season.
Now that the berries are in season there are a multitude of ways they can be used from the traditional cranberry sauce, savory recipes and special desserts. Chocolate Cranberry Cookie Bars are beautiful and delicious. They make an attractive addition to holiday cookie trays and bake up well every time.
1 bag of frozen cranberries
1 can of sweetened condensed milk
1/4 cup lime juice
3 egg yolks
3/4 cup flour
2/3 cup chocolate cookie crumbs
1/4 cup sugar
1/2 tsp salt
1/4 cup melted butter
2 tsp vanilla
Bring cranberries and 1/2 cup water to a boil. Lower heat and cook until berries burst and the water is reduced. Cool. Add condensed milk, lime juice and egg yolks. Mix until thoroughly combined. Set aside
Mix base layer ingredients together and pour into a parchment lined tray. Use a spatula to even out mixture. Bake in a 350 degree Fahrenheit oven for 30 minutes.
Lower oven to 300 degrees Fahrenheit. Pour cranberry mixture over top of base and level off. Bake for another 1/4 hour or until cranberry mixture is set. Cut into bars.