Apple cran­berry hello dol­lies

Canadian Living - Holiday Entertaining - - Front page -

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.

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