Recipes 
Chef Jill Sandique's Recipes Coconut Cranberry Bars
Chef Jill Sandique's Recipes Coconut Cranberry Bars
Coconut Cranberry Bars
Chef Jill Sandique's Creations
| INGREDIENTS: CRUST 220 grams 2 grams 225 grams 75 grams |
sifted all-purpose flour salt butter, softened brown sugar |
| FILLING 200 grams 100 grams 75 grams 160 ml 5 ml 60 grams 20 grams 2 grams 100 grams 50 grams 30 grams 60 grams PROCEDURE: |
whole Eggs granulated sugar brown sugar light corn syrup vanilla extract butter, melted sifted all-purpose flour baking powder Franklin Baker Gem Mill Run Chip dried cranberries, coarsely chopped dark chocolate chips chopped almonds, lightly toasted |
| 1. Preheat oven to 375F. Line a 9 x 13 inch rectangular pan with parchment paper. Set aside 2. To prepare the crust, sift together flour and sat. Set aside. In a bowl, cream the butter and sugar until light. Add the sifted dry ingredients and blend well. Press into prepared pan. Baker for 15 minutes or until pale golden. Remove from oven and place pan on a cooling rack. Lower oven temperature to 350F. 3. Meanwhile, prepare the filling. Mix together eggs, granulated sugar, brown sugar, light corn syrup and vanilla just until blended. Add the melted butter. Fold in the flour and baking powder. Stir in the Franklin Baker Gem Mill Run Chip, cranberries, dark chocolate chips and almonds 4. Pour filling over par-baked crust. Spread evenly. Bake for another 30 to 40 minutes or until done. 5. Cool completely. Cut into squares. |
