Chocolate Cranberry Bars

I found this recipe in a Canadian Living Christmas magazine a number of years ago & have been making it ever since. The recipe calls for chopped dried cranberries, don't just stick to the original cranberry flavor, try cherry, pomegranate or whatever one you like. I usually just make my own chocolate wafer crumbs, they are not quite as sweet as the bought crumbs. You could make it gluten free by using a gluten free chocolate wafer. I know it uses corn syrup, which is on a lot of hit lists, but I have not found a suitable substitute for it. It is quick & easy to make & will freeze well. The silver dragees are not really necessary, but the little silver balls add to the presentation. It looks very festive on a Christmas baking tray. I hope you enjoy it!

• Ready In: 2 hrs 10 mins
• Serves: 32
• Yields: 1 8 x 8 pan

Ingredients

• Base

• 1⁄3 cup butter
• 8  ounces  semisweet chocolate, chopped
• 3  tablespoons corn syrup
• 2  cups  chocolate wafer crumbs

• Topping

• 1  cup white chocolate chips
• 1⁄2 cup dried cranberries, chopped
• 1  tablespoon  silver dragees

Directions

1. Base:
2. Melt butter, chocolate & corn syrup together.
3. Stir in chocolate wafer crumbs.
4. Spread in parchment lined 8 x 8 pan. If you pack the base into the tin before adding the toppings they won't stick to it. Let cool slightly.
5. Sprinkle topping ingredients over base in order listed.
6. Press down lightly to make sure the toppings stick & base is slightly compacted.
7. Chill 2 hours.
8. Cut into squares, I usually cut on the smaller side.
9. Store between layers of wax paper in airtight container in fridge, or freeze.
10. Enjoy.