makes 20 square bars or 32 triangles
1. Preheat oven to 325°F. Grease a 9 X 13-inch pan with vegetable oil. Press in a piece of parchment paper large enough to cover the bottom and go an inch up the sides of the pan, making sure you press it into the corners. Grease the top of the parchment.
2. In a medium bowl, add the confectioners’ sugar, egg whites and orange zest to a standing mixer with a whisk attachment and whisk until soft peaks form. Use a silicone spatula to gently mix in nuts and chopped cranberries, being careful not to crush the nuts. Scoop into the pan and use the spatula or your hands to spread evenly in the bottom of the pan. The easiest way to do this is to push the batter into the edges and corners first and then fill in the middle. You will have a thin nut layer.
3. Bake 25 minutes, or until nuts are golden. Let cool one hour.
4. Pull up the parchment to lift the bar out of the pan. Place another piece of parchment on top and then turn the bar over onto the new parchment. Peel off the bottom parchment.
5. Melt the chocolate chips either over a double boiler or in the microwave oven in for 45 seconds, stir, 30 seconds, stir and then 15 seconds more, if needed, until melted. Use a spatula to spread the chocolate on the bottom of the bar. If desired, you can use a serrated knife to make lines in the chocolate to decorate it.
6. Slide the parchment and bars onto a cookie sheet and place in the freezer for 30 minutes to firm up. Cut into squares, triangles or rectangular bars. Store in an airtight container in the fridge for up to five days or freeze for up to three months.
MetroCooking DC 2014