Directions:
- Make base: Preheat oven to 350°F
- Line a 15- by 10-inch shallow baking pan (1 inch deep) with foil, leaving a 2-inch overhang on the 2 short sides. Butter all 4 sides (but not bottom).
- Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small (roughly pea-size) lumps.
- Sprinkle into baking pan, then press down firmly all over with a metal spatula to form an even layer.
- Bake in middle of oven until golden and firm to the touch, 15 to 17 minutes, then cool in pan on a rack.
- Make topping: Melt butter in a 3-quart heavy saucepan over moderate heat and stir in sugar, corn syrup, and salt.
- Boil over moderately high heat, stirring occasionally, until caramel registers 245°F on thermometer, about 8 minutes. Carefully stir in cranberries, then boil until caramel returns to 245°F
- Remove from heat and stir in vanilla, then stir in pecans until well coated. Working quickly, spread caramel topping over base, using a fork to distribute nuts and berries evenly. Cool completely.
- Cut and decorate bars:.
- Lift bars in foil from pan and transfer to a cutting board. Cut into 6 crosswise strips, then 6 lengthwise strips to form 36 bars.
- Melt half of chocolate in top of a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and add remaining chocolate, stirring until smooth. Transfer chocolate to a small heavy-duty sealable plastic bag. Seal bag and snip off a tiny piece of 1 corner to form a small hole, then pipe chocolate decoratively over bars. Let stand at room temperature until chocolate sets, about 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2099.03 Kcal (8788 kJ) | ||
| Calories from fat | 1312.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 145.85g | 224% | |
|---|---|---|---|
| Cholesterol | 215.93mg | 72% | |
| Sodium | 626.7mg | 26% | |
| Potassium | 526.52mg | 11% | |
| Total Carbs | 199.29g | 66% | |
| Sugars | 138.01g | 552% | |
| Dietary Fiber | 11.88g | 48% | |
| Protein | 16.17g | 32% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 1mg | 33% | |
| Iron | 3.6mg | 20% | |
| Calcium | 134.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 480.16 Kcal (2010 kJ) | ||
| Calories from fat | 300.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.36g | 224% | |
|---|---|---|---|
| Cholesterol | 49.4mg | 72% | |
| Sodium | 143.36mg | 26% | |
| Potassium | 120.44mg | 11% | |
| Total Carbs | 45.59g | 66% | |
| Sugars | 31.57g | 552% | |
| Dietary Fiber | 2.72g | 48% | |
| Protein | 3.7g | 32% | |
| Vitamin C | 1.4mg | 10% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 0.8mg | 20% | |
| Calcium | 30.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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