White Chocolate Cranberry Bars

PASTRY:

1 (7-ounce) block frozen puff pastry, thawed

1 tablespoon sugar

1 teaspoon cinnamon

FILLING:

10 (1-ounce) squares white chocolate

1 cup sour cream

½ cup (1 stick) butter or margarine

1 cup chopped cranberries, fresh or frozen

Preheat the oven to 375 degrees. Grease a 15 × 12-inch jelly-roll pan.

For the pastry, roll the puff pastry into a 15 × 10-inch rectangle. Place in the prepared pan. Sprinkle the pastry with the sugar and cinnamon. Bake for 30 minutes, or until golden brown.

For the filling, using an oven-safe bowl, combine the white chocolate, sour cream, butter, and cranberries. Place the bowl in the oven for 5 minutes, or until the chocolate is soft. Remove the bowl from the oven and stir the mixture until smooth. (Or if you prefer, you can melt the chocolate with the other ingredients in a double boiler over low heat on the stove for 5 minutes.)

When the pastry is removed from the oven, use a spoon to crack the puffed surface so it is level. Pour the filling over the hot pastry. Let cool and then refrigerate overnight. Cut into 12 pieces. Serve chilled.

Makes 12 bars

Joyce Wigle, Lady Joyce of Diamond
Scarlett Shady Ladies,
Wheatley, Ontario