A tasty snack anytime, the whole family will enjoy these bars in their lunches.

36 servings

Ingredients

 2-1/2 cups (625 mL) Granulated sugar 
1/4 cup (50 mL) All-purpose flour 
4 Eggs, lightly beaten 
1/4 cup (50 mL) Milk 
2 tbsp (25 mL) Grated lemon rind 
1 tbsp (15 mL) Vanilla 
3 cups (750 mL) Coarsely chopped cranberries 
1 cup (250 mL) Shredded sweetened coconut 
1-1/4 cups (300 mL) Finely chopped blanched almonds 
2 tbsp (25 mL) Icing sugar 

 Base
2 cups (500 mL) All-purpose flour 
1/4 cup (50 mL) Granulated sugar 
2/3 cup (150 mL) Butter, cut in bits 
1 cup (250 mL) Finely chopped blanched almonds
1/2 tsp (2 mL) Almond extract

Preparation

BASE: In large bowl, combine flour with sugar. Using pastry blender or 2 knives, cut in butter until mixture is in coarse crumbs. Stir in finely chopped almonds and almond extract.

Press into foil-lined and greased 13- x 9-inch (3.5 L) cake pan. Bake in centre of 350°F (180°C) oven for about 20 minutes or until edges are light gold. Let cool.

In bowl, combine sugar with flour; whisk in eggs, milk, lemon rind and vanilla. Stir in cranberries, coconut and almonds. Spread over base.

Bake in centre of 350°F (180°C) oven for 50 minutes or until lightly browned. Let cool completely in pan on rack. Refrigerate for about 2 hours or until firm.

Sprinkle with icing sugar. Cut into bars. (Make ahead: Refrigerate in airtight container for up to 5 days or freeze for up to 2 weeks.)