IN A LARGE BOWL, cream butter and sugar until light and fluffy.
BEAT in the egg.
COMBINE the flour, coconut and salt and gradually add to the creamex mixture and mix well.
SET aside 1 cup for topping.
SPREAD remaining mixture into a greased 13 x 9 baking dish.
BAKE at 425 for 10 minutes.
IN a small saucepan, combine the sugars and cornstarch.
STIR in the cranberries and apple juice.
BRING to a boil
REDUCE the heat, cook and stir for 5 minutes or until thickened.
REMOVE from heat and stir in walnuts.
SPREAD over crust.
SPRINKLE with reserved crumb mixure.
BAKE for 20 - 25 minutes or until golden brown and bubbly.
COOL on a wire rack.
DRIZZLE chocolate (in lines) .
CUT into bars.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (57g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 100 (49%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 28.1mg||9 %|
|Sodium 1226.7mg||42 %|
|Potassium 58.2mg||2 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 25.3g|
|Protein 1.5g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 203
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