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Sticky Lemon Cranberry Bars
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Sticky Lemon Cranberry Bars
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Sticky Lemon Cranberry Bars
Created by Chef Dale MacKay
Ingredients
| ½ | cup butter | |
| 2 | eggs | |
| 1 | box DUNCAN HINES Signature Lemon Cake Mix | |
| 2 | tablespoons lemon juice | |
| 1 | teaspoon lemon zest | |
| ½ | teaspoon vanilla extract | |
| ⅓ | cup sweetened condensed milk | |
| 1 | cup dried cranberries | |
| 1 | PAPER CHEF Culinary Parchment |
Directions
Makes: 12 squares
Prep Time: 5 minutes
Bake Time: 24-28 minutes
Preheat oven to 350°F.
Place butter and eggs in a stand mixer fitted with whisk attachment. Whip on high for two minutes until light and fluffy. Add cake mix, lemon juice, lemon zest and vanilla extract. Continue to mix for about one minute.
Grease and line a 9 x 13-inch cake pan with parchment paper. Spread three-quarters of the mix evenly on the bottom of the pan. Drizzle three-quarters of the sweetened condensed milk on top and sprinkle with cranberries. Top with the remainder of the mix and finish with the remaining condensed milk. Bake for 24 to 28 minutes until lightly browned on top and sides. Let cool completely before cutting.
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