This is my favorite dessert going right now, and that's saying something. It's not even chocolate!
Shortbread: 1 ½ sticks butter, cut into pieces 2 cups flour ½ cup packed brown sugar (I always use dark brown) ½ tsp salt Topping: 1 stick butter 1 cup packed brown sugar 1/3 cup maple syrup (use good stuff) 2 cups walnuts 1 cup cranberries, rinsed and sorted (I use frozen) To make the shortbread: In a medium bowl, toss together the 1 ½ stick butter pieces, flout, ½ cup brown sugar, and salt, cutting the butter into the sugar with a pastry knife until it reaches the consistency of small peas. Place into a 9 x 13 ungreased baking pan and pat down with your hands or a spatula to make a firm base. Bake at 350 degrees until golden brown, about 20 minutes. To make the topping: While the crust is baking, in a heavy saucepan set over medium low heat, cook together 1 stick butter, 1 cup brown sugar and maple syrup, and simmer for about 1 minute. Stir in the walnuts and cranberries. Pour this over the baked shortbread crust and spread evenly. Put bake into the oven and bake until bubbling, about 20-25 minutes. Remove and cool completely in the pan before cutting into bars.
1 Comment
Mpm
5/2/2012 10:47:12 am
You can make this for me anytime!
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