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Prep Time: 35 Minutes Cook Time: 120 Minutes |
Ready In: 155 Minutes Servings: 4 |
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Gourmet 11/01. You will need a candy thermometer. Ingredients:
2 cups all-purpose flour |
1/2 cup packed light brown sugar |
1/2 teaspoon salt |
3/4 cup cold unsalted butter, cut into 1/2-inch cubes |
1 cup unsalted butter |
1 2/3 cups granulated sugar |
1/4 cup light corn syrup |
1/2 teaspoon salt |
1 1/2 cups cranberries, coarsely chopped (not thawed) |
1 teaspoon vanilla |
3 cups pecans, toasted and cooled, then coarsely chopped (12 oz) |
2 ounces fine-quality bittersweet chocolate, very finely chopped (not unsweetened) |
Directions:
1. Make base: Preheat oven to 350°F
2. 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).
3. 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.
4. Sprinkle into baking pan, then press down firmly all over with a metal spatula to form an even layer.
5. Bake in middle of oven until golden and firm to the touch, 15 to 17 minutes, then cool in pan on a rack.
6. Make topping: Melt butter in a 3-quart heavy saucepan over moderate heat and stir in sugar, corn syrup, and salt.
7. 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
8. 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.
9. Cut and decorate bars:.
10. 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.
11. 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.
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