1 1/2 cups (375mL) all purpose flour
1/2 cup (125mL) icing sugar
3/4 Cup (175mL) firm butter or margarine
1 cup (250mL) strawberry jam
3 egg beaten
3/4 cup (175mL) packed brown sugar
1 tbsp (5mL) vanilla
1 pkg (142g) Craisins® Dried Cranberries
1 1/4 cups (300mL) flaked coconut
1 cup (250mL) roasted, salted cashew pieces, coarsley chopped
Preheat oven to 350ºF (180ººC). Lightly grease 13 x 9 x 2-inch ( 3.5 L) baking pan.
Combine flour and icing sugar in a large mixing bowl.
Using a pastry blender or a fork, work butter into dry ingredients until mixture is crumbly. Press onto bottom of prepared pan.
Bake 18 minutes or until light golden brown. Remove from oven and spread strawberry jam evenly over baked crust.
Meanwhile, beat together eggs, brown sugar and vanilla in a medium bowl; stir in dried cranberries, coconut and nuts. Carefully spread over jam layer. Bake 35 minutes longer or until lightly browned.
Cool in pan on wire rack. Cut into squares.