|1 cup||Dried cranberries (Main)|
|½ cup||Desiccated coconut, lightly toasted|
|¼ cup||Cocoa powder (Main)|
|½ cup||Brown sugar, firmly packed|
|200 g||Butter, cubed|
|½ cup||Chocolate bits (Main)|
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- Heat oven to 180 degC (160 degC fan bake). Line a 17 x 27cm slice tin with nonstick baking paper. Combine cranberries, water and half the measured sugar (¼ cup) in a saucepan and simmer for 5 minutes until cranberries have softened and the sugar dissolves. Set aside to cool.
- 2. Place flour, coconut, cocoa and brown sugar in the bowl of a food processor and pulse to sift. Add butter and process until the mixture resembles fine breadcrumbs. Reserve 1 cupful of this mixture. Press remaining mixture into the base of the prepared tin and bake for 20 minutes.
- 3. In a bowl, beat egg and remaining ¼ cup sugar until thick and pale. Fold in the 1 tablespoon flour, the cranberry mixture and the chocolate bits. Pour this mixture over the baked crust and top with reserved crumb mixture. Bake for 50 minutes or until a skewer inserted comes out moist but clean. Cut slice into bars, squares or triangles.