Cranberry caramel bars from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • BookishMa on December 14, 2011

    Despite the fact that my candy thermometer was off (by 30 degrees!) these are AWESOME. Butter, sugar, cranberries and pecans with a shortbread crust. I used Lyle's Golden Syrup rather than light corn syrup. Generally, I don't add chocolate to desserts (love it on its own) but I thought I'd try it: I dabbed it on and it increased the swoon factor by 80%. I'll make it again but next time I'll use a working thermometer (my bars are a bit runny but still yummy)

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