Ingredients
1 cup butter, softened1/2 cup confectioners’ sugar1 egg1-1/2 cups all-purpose flour1/2 cup sweetened shredded coconut1/8 teaspoon salt1/2 cup sugar1/2 cup packed brown sugar3 tablespoons cornstarch1 package (12 ounces) fresh or frozen cranberries1 cup unsweetened apple juice1 cup chopped walnuts2 ounces white baking chocolate, melted
Preparation
Preheat oven to 425°. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg. Combine flour, coconut and salt; gradually add to creamed mixture and mix well. Set aside 1 cup for topping. Spread remaining mixture into a greased 13x9-in. baking dish. Bake 10 minutes.
Meanwhile, in a small saucepan, combine sugars and cornstarch. Stir in cranberries and apple juice. Bring to a boil. Reduce heat; cook and stir 5 minutes or until thickened. Remove from heat; stir in walnuts.
Spread over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes or until golden brown and bubbly. Cool on a wire rack. Drizzle with white chocolate. Cut into bars.
