Sunday, November 14, 2010
Michele's Morsels Test Kitchen NOW OPEN!
Cranberry Shortbread Bars
8 oz fresh cranberries
2/3 scant ( not full ) cup of granulated splenda
3 Tbs water
Bring to boil and cook for about 5 minutes until thick and syrupy and cranberries have burst. Remove from heat and let cool.
1/3 cup packed brown sugar/splenda blend
Preheat oven to 375 degrees and using canola spray or baking spray - lightly coat a 9 x 9 pan. Sift together flour, salt and cornstarch into separate bowl. In mixing bowl cream together butter, brown sugar blend and vanilla until creamy. Slowly add flour mix and beat until all ingredients are just incorporated. Evenly press 2/3 of the batter into the bottom of the prepared pan. Evenly spread the cranberry mixture to the shortbread base leaving a 1/4 inch border around the edges. With the remaining shortbread batter, using fingers, crumble the batter on top of the cranberry filling and lightly press into the filling. Bake for about 30 minutes in a 375 degree oven or until top is golden brown. Remove from oven and cool on wire rack. While still warm, cut ito 16 squares. Allow to cool completely in pan. Makes 16 bars. Well I dont need to find out the nutritional information to know they are delicious. Mom thinks they are absolutely terrific and wanted more! Cranberry Shortbread Bars - Pass!