Cranberry Shortbread Bars Jan Peterson

1 cup butter, softened ½ cup powdered sugar

1 ½ cups flour ½ cup flaked coconut

1/8 tsp. salt 1/2 cup sugar

½ cup packed brown sugar 3 Tbsp. cornstarch

1 pkg. (12 oz). fresh or frozen cranberries 1 cup chopped walnuts

1 cup unsweetened apple juice 2 oz. white baking chocolate, melted

In a large mixing bowl, cream butter and powdered sugar. Combine the flour, coconut and salt; gradually add to creamed mixture. Set aside 1 cup for topping. Spread remaining mixture into a greased 9 x 13” pan. Bake at 425 degrees for 10 minutes.

Meanwhile in a small saucepan, combine the sugars and cornstarch. Stir in cranberries and apple juice. Bring to a boil. Reduce heat; cook and stir for 5 minutes or until thickened. Remove from the heat; stir in walnuts. Spread over crust. Sprinkle with reserved crumb mixture. Bake for 20-25 minutes or until golden brown and bubbly. Cool on a wire rack. Drizzle with white chocolate. Cut into bars. Yield 2 dozen bars.