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Cranberry Chocolate Bars


    Cranberry Chocolate Bars

    This decadent dessert is the perfect treat to cap off your New Year’s Eve celebrations.



    3/4 cup (180 mL) whole wheat pastry flour
    2 Tbsp (30 mL) cocoa powder
    1/3 cup (80 mL) confectioners’ sugar
    3 Tbsp (45 mL) cornstarch
    1/2 tsp (2 mL) baking powder
    1/4 tsp (1 mL) salt
    5 Tbsp (75 mL) chilled unsalted butter, cut into cubes
    2 Tbsp (30 mL) almond milk or coconut milk


    1 lb (450 g) fresh or frozen cranberries
    1/2 cup (125 mL) water
    1/2 cup + 2 Tbsp (155 mL) fat-free sweetened condensed milk
    1/4 cup (60 mL) freshly squeezed lemon juice
    2 large free-range eggs
    2 oz (55 g) dark chocolate, for garnish (optional)

    Preheat oven to 350 F (180 C). Line 8 in (20 cm) square pan with parchment paper and lightly grease with vegetable oil.

    In bowl of food processor, pulse together flour, cocoa powder, confectioners’ sugar, cornstarch, baking powder, and salt until well combined. Add butter and milk, and pulse until mixture resembles coarse meal. Pour crust into prepared pan and press into bottom in even layer. Bake for 18 minutes and place pan on wire rack, allowing crust to cool completely to room temperature. Reduce oven temperature to 325 F (160 C).

    Meanwhile, prepare filling. In medium saucepan, stir together cranberries and water over medium heat. Bring to a simmer and cook until berries have burst and are tender, about 10 minutes. Transfer cranberries and any cooking liquid to blender or food processor and blend until smooth. Strain through sieve into bowl, pressing cranberry mixture with back of spoon or ladle to strain through as much purée as possible. Discard remaining seeds and pulp left in sieve. You should be left with at least 1 cup (250 mL) cranberry purée.

    In medium bowl, whisk together 1 cup (250 mL) cranberry purée, condensed milk, lemon juice, and eggs. Pour into crust and bake until filling is set, about 20 to 25 minutes. Cool completely in pan on wire rack before putting in refrigerator to chill until firm, at least 2 hours. Gently melt chocolate, if using, in double boiler before decoratively drizzling over top of cranberry custard. Chill for another 30 minutes.

    When ready to serve, lift out of pan using parchment paper and set on cutting board. With sharp knife, cut into 25 bars. Place on serving platter and allow guests to help themselves.

    Makes 25 bars.

    Each bar contains: 92 calories; 2 g protein; 4 g total fat (3 g sat. fat, 0 g trans fat); 12 g total carbohydrates (7 g sugars, 1 g fibre); 41 mg sodium

    source: "Happy New Year!", alive #374, December 2013


    Cranberry Chocolate Bars




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