CRANBERRY COCONUT SHORTBREAD BARS by Culinary Collage

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.

See my complete Culinary Collage recipe blog.