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Recipe featured in the 2012 Milk Calendar

Gooey Chocolate Cranberry Squares

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Cranberry Maple Lemon Rice Pudding Classic Broccoli Cheddar Soup

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Gooey Chocolate Cranberry Squares

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Comments (7)

Course Beverages & Snacks
Prep. Time 15 mins
Cooking Time 45 mins
Yields 24 to 36 bars

Top rated

One bite of these pleasantly rich bars will have everyone “oohing” and “aahing” and asking for the recipe! They’re great for pot lucks, parties, bake sales and school lunches.

Ingredients

Crust:

1 1/2 cups (375 mL) all-purpose flour

1/2 cup (125 mL) granulated sugar

1/2 tsp (2 mL) salt

1/2 cup (125 mL) butter, softened

1/4 cup (50 mL) milk

Topping:

1 2/3 cups (400 mL) granulated sugar

1/2 cup (125 mL) unsweetened cocoa powder

2 tbsp (30 mL) all-purpose flour

1 cup (250 mL) milk

3 eggs

1/4 cup (50 mL) butter, melted

2 tsp (10 mL) vanilla

1 cup (250 mL) dried cranberries

This month's 2013 Milk Calendar featured recipe
Creamy Tomato Rice Soup
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Preparation

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.

Tips

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.

12 people love this recipe.

Rank as top rated See all 50 top rated

Comments

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JOANNA HARRINGTON
January 22nd, 2012

I made these squares yesterday. I found them nice -but a wee bit too sweet. Next time I will put in 1 cup of sugar with the cranberries etc.
Julia
January 6th, 2012

After I made these squares I went back and checked to see if I had made them according to the recipe. I did. But I found them too gooey even though I cooked them for 37 min. They were'nt very sweet and it seemed that 2 tbsp of flour was not enough. I wouldn't recommend this recipe.
Rose
December 14th, 2011

I have made this delicious recipe three times now and it's loved by everyone. For Christmas I have added chopped pecans and coconut along with the dried cranberries.
Cathy
November 25th, 2011

I followed this recipe to the T. Very tasty.
Next time I would use my electric beaters on the chocolate mixture after I add the eggs then add the cranberries and blend them in by hand. I used my whisk to beat the eggs before and after I added them to the chocolate mixture.
James
November 1st, 2011

Very nice recipe!
David
November 1st, 2011

Very good recipe!
Joe
November 1st, 2011

I LOVED this recipe!