Apple cranberry hello dollies
Hands-on time: 20 minutes
Total time: 3 hours
Makes: about 72 squares
A chewy gingersnap cookie crust gives classic Hello Dolly bars a festive touch. Look for dried apples in the bulk-food section of your grocery store; you want the chewy apple rings rather than crispy apple chips.
4 cups gingersnap cookie crumbs
⅔ cup butter, melted
4 cups chopped dried apple rings
2 cups white chocolate chips
2 cups dried cranberries
1½ cups chopped toasted walnuts
2 cans (each 300 mL) sweetened condensed milk
1 tsp cinnamon In bowl, mix cookie crumbs with butter until moistened. Press into bottom of two 9-inch (2.5 L) square cake pans. Bake in 350°F oven until firm, about 10 minutes. Let cool slightly.
Sprinkle apples, chocolate chips, cranberries and walnuts over crusts. Stir condensed milk with cinnamon; pour over crusts, using tip of knife to flood cracks. Bake in 350°F oven until centres are set and edges are golden, 35 to 40 minutes. Let cool in pans for 45 minutes; cover and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 5 days or overwrap in foil and freeze for up to 1 month.) Lift out onto cutting board; cut into squares.
PER SQUARE: about 138 cal, 2 g pro, 6 g total fat (3 g sat. fat), 19 g carb (1 g dietary fibre, 14 g sugar), 8 mg chol, 77 mg sodium, 106 mg potassium. % RDI : 4% calcium, 4% iron, 2% vit A, 4% folate.