Chocolate Cranberry Bars

I saw this recipe in a magazine, and had to give it a try!  Instead of using a regular cake pan as suggested, I used ‘brownie’ tins which are kind of like muffin tins, but instead of round cups they have rectangles… perfect for those of us that aren’t the best at cutting pieces evenly!  Special thanks to AT for the new brownies tins!  Using the brownie tins means a little extra work (you have to press the crust into individual cutout) but it pays off in the end – each bar tipped out easily and was perfectly formed!
- Theresa

Base:
2 cups chocolate wafer crumbs
½ cup butter, melted
Brownie:
2 eggs
1 can (300 ml) sweetened condensed milk
1 ½ cups dried cranberries
4 oz (115 g) bittersweet chocolate, chopped
2 oz (55 g) white chocolate, chopped
½ cup chopped hazelnuts

Base: In bowl, stir chocolate wafer crumbs with butter until moistened; press into 13”x9” parchment paper-lined or greased cake pan.  (Or, you can use brownie tins as I did).  Bake in 350˚F 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 350˚F until set in centre, about 20 minutes (or 15 if using brownie tins).  Let cool on rack.  Cut into bars.

Recipe from Canadian Living Holiday Favourites Cookbook Edition 2011

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