Chocolate Cranberry Shortbread Bars - Eggs.ca

Ingredients

• Shortbread Crust 2 cups (500 mL) all-purpose flour 1 cup (250 mL) cold butter, cubed ½ cup (125 mL) icing sugar ½ tsp (2.5 mL) salt
• 2 cups (500 mL) all-purpose flour
• 1 cup (250 mL) cold butter, cubed
• ½ cup (125 mL) icing sugar
• ½ tsp (2.5 mL) salt
• 3 cups (750 mL) milk
• ¾ cup (175 mL) granulated sugar
• ½ cup (125 mL) cornstarch
• ⅓ cup (75 mL) cocoa powder
• ¼ tsp (1.25 mL) salt
• 4 egg yolks
• 8 oz (230 g) semi-sweet chocolate, chopped
• ¼ cup (60 mL) butter
• Cranberry Topping ⅔ cup (170 mL) water, divided 2 tsp (10 mL) unflavoured gelatin 5 cups (1.25 L) fresh or frozen cranberries 1 cup (250 mL) granulated sugar ¼ cup (60 mL) shelled pistachios, chopped
• ⅔ cup (170 mL) water, divided
• 2 tsp (10 mL) unflavoured gelatin
• 5 cups (1.25 L) fresh or frozen cranberries
• 1 cup (250 mL) granulated sugar
• ¼ cup (60 mL) shelled pistachios, chopped