Cranberry Apricot Almond Magic Shortbread Bars
Prep Time 5 mins
Cook Time 50 mins
Serves 24
Difficulty N/A
Ingredients
- Crust:
- 1 1/2 cups (375 mL) Robin Hood® Original All Purpose Flour
- 3/4 cup (175 mL) very cold unsalted butter
- 6 tbsp (90 mL) icing sugar
- 1/2 tsp (2 mL) salt
- Topping:
- 1 can (300 mL) Eagle Brand® Original or Low Fat Sweetened Condensed Milk
- 1 cup (250 mL) dried sweetened cranberries
- 1 cup (250 mL) white chocolate chips (optional)
- 3/4 cup (175 mL) very finely chopped dried apricots
- 1/2 cup (125 mL) sliced or chopped almonds
Directions
Step 1:
Preheat oven to 350ºF (180ºC).
Step 2:
Pulse all crust ingredients together in food processor until butter is the size of coarse crumbs. Press firmly into parchment lined 9" x 13" (3.5 L) pan. Bake 20 minutes.
Step 3:
For Topping, pour two thirds of sweetened condensed milk evenly over hot shortbread base. Sprinkle with remaining ingredients. Pour remaining sweetened condensed milk over top.
Step 4:
Bake for 25-30 minutes or until lightly browned. Cool in pan on wire rack. Cut into bars.