Sugar Spice and Spilled Milk
These Chocolate Cranberry Bars have a kind of granola bar taste, yet they are a sweeter cookie version, very delicious. Nothing could be yummier than a bar cookie made with sweetened condensed milk, peanut butter chips, dried cranberries, and walnuts over a chocolate crust. It’s hard to decide whether to eat them for dessert or breakfast, so why not both?
Recipe adapted from Hershey’s Recipe Collection Cookbook
INGREDIENTS:
2 cups vanilla wafer crumbs (about 60 wafers, crushed)
1/2 cup unsweetened cocoa powder
3 tablespoons sugar
2/3 cup (or 10 2/3 tablespoons) cold butter, cut into pieces
1 can (14 ounces) sweetened condensed milk
1 cup peanut butter chips
1 1/3 cups (6 ounce package) sweetened dried cranberries or 1 1/3 cups raisins
1 cup coarsely chopped walnuts
DIRECTIONS:
Preheat oven to 350 degrees F. Place the vanilla wafers in a food processor; process until finely crushed. Add the cocoa, sugar, and butter; process until mixture is crumbly. Press mixture evenly on bottom and 1/2 inch up sides of a 9 x 13-inch baking dish. Pour sweetened condensed milk evenly over crumb mixture; sprinkle evenly with peanut butter chips and dried cranberries. Sprinkle nuts on top; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand several hours before cutting into bars and serving. Makes 36 bars.
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