CRANBERRY COCONUT SHORTBREAD BARS

This is a great combination of flavors between the sweetness of the coconut and the tartness of the cranberries.

Ingredients for crust:

• 3/4 cup sugar
• 1 1/2 cups flour
• 1 1/2 sticks of butter, cold and cut into small cubes

Ingredients for topping:

• 2 cups sweetened flaked coconut
• 1 cup sweetened dried cranberries, soaked to plump them up and then drained
• 3/4 cup firmly packed brown sugar
• 1/3 cup flour
• 3 eggs
• 1 1/2 teaspoons vanilla
• 1/4 teaspoon salt

Directions:

Pre-heat oven to 350°F.

Combine sugar and flour in large bowl; cut in butter with pastry blender. Press evenly into an ungreased 13x9-inch baking pan. Bake for 15 minutes or until edges are lightly browned.

Combine all filling ingredients in large bowl; mix well. Spread over partially baked crust hot crust. Continue baking for 20 to 25 minutes or until golden brown.

Cool and cut into bars.

Click here for a printable version of this recipe from Culinary Collage.