• 24servings
  • 95minutes
  • 150calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, B3, B6, B12, D, E
MineralsCopper, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup Gold Medal® all-purpose flour

  2. 3/4 cup quick-cooking oats

  3. 1/2 cup powdered sugar

  4. 3/4 cup butter, softened

  5. 1/3 cup cherry-flavored sweetened dried cranberries

  6. 1/4 cup packed brown sugar

  7. 1/4 cup light corn syrup

  8. 2 tablespoons whipping cream

  9. 3/4 cup sliced almonds

  10. 1/2 cup milk chocolate chips

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray.

  2. In large bowl, beat flour, oats and powdered sugar with electric mixer on low speed until mixed. Add 1/2 cup of the butter. Mix on low speed until well combined (mixture will be crumbly). Press mixture in pan. Sprinkle with cranberries; lightly push into dough. Bake 15 minutes or until very light golden brown.

  3. In 1-quart saucepan, stir brown sugar, corn syrup, remaining 1/4 cup butter and the whipping cream. Cook over medium-high heat until smooth and mixture boils, stirring frequently. Boil 4 minutes, stirring frequently. Stir in almonds.

  4. Sprinkle chocolate chips over partially baked crust; let stand 2 minutes. Spread melted chips over cranberries. Immediately spoon hot almond mixture over chocolate; spread carefully.

  5. Bake 15 to 20 minutes or until bubbly and almonds start to brown. Cool completely. Use foil to lift bars from pan; remove foil. Cut into 4 rows by 3 rows; cut each square diagonally into 2 triangles.


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