Preheat oven to 350°F (180°C). Line a 13 x 9-inch (3 L) metal baking pan with foil, leaving 2 inches (5 cm) overhang at each end; lightly butter foil.

Crust: In a large bowl, combine flour, sugar, salt and butter; using your fingers or a pastry blender, work butter into flour until butter is well blended and mixture starts to clump. Add milk and stir with a fork until a soft dough forms. Gather handfuls of dough and drop over bottom of prepared pan. With floured fingers, press dough evenly into bottom of pan and 1/4 inch (0.5 cm) up sides. Bake for about 15 min or until edges are golden and top is firm.

Topping: In another bowl, whisk together sugar, cocoa and flour; gradually whisk in milk. Whisk in eggs, butter and vanilla until blended; stir in dried cranberries. Pour over hot crust, spreading evenly.

Bake for about 30 min until topping is evenly puffed and centre jiggles just slightly when pan is moved. Let cool completely in pan on rack. Using foil overhang as handles, remove from pan and transfer to cutting board; cut into squares or bars.

Tip for Kids: Kids can help prepare the crust – it’s very forgiving so let them get their hands right in to make the dough and pat it into the pan. They can also help whisk the ingredients for the topping.

Replace half or all of the cranberries with dried blueberries. After cutting bars, drizzle top with melted dark and/or white chocolate.