Ingredients
3/4
cup Gold Medal™ all-purpose flour
3/4
cup quick-cooking oats
1/2
cup powdered sugar
3/4
cup butter, softened
1/3
cup cherry-flavored sweetened dried cranberries
1/4
cup packed brown sugar
1/4
cup light corn syrup
2
tablespoons whipping cream
3/4
cup sliced almonds
1/2
cup milk chocolate chips
Preparation
Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray.
In large bowl, beat flour, oats and powdered sugar with electric mixer on low speed until mixed. Add 1/2 cup of the butter. Mix on low speed until well combined (mixture will be crumbly). Press mixture in pan. Sprinkle with cranberries; lightly push into dough. Bake 15 minutes or until very light golden brown.
In 1-quart saucepan, stir brown sugar, corn syrup, remaining 1/4 cup butter and the whipping cream. Cook over medium-high heat until smooth and mixture boils, stirring frequently. Boil 4 minutes, stirring frequently. Stir in almonds.
Sprinkle chocolate chips over partially baked crust; let stand 2 minutes. Spread melted chips over cranberries. Immediately spoon hot almond mixture over chocolate; spread carefully.
Bake 15 to 20 minutes or until bubbly and almonds start to brown. Cool completely. Use foil to lift bars from pan; remove foil. Cut into 4 rows by 3 rows; cut each square diagonally into 2 triangles.
