Dried cranberries and chopped walnuts create a texture combination that is tough to beat. Try making this Cranberry Bar recipe with natural HERSHEY'S Cocoa and REESE'S Peanut Butter Chips to provide your customers with a snack to tide them over until their next meal.
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared sheet pan.
Stir together vanilla wafer crumbs, HERSHEY'S Cocoa and sugar in large bowl. Using your fingers, a fork or a pastry cutter, work the butter into dry ingredients until mixture resembles coarse crumbs. Press mixture evenly on bottom and 1/2-inch up sides of prepared pan. Pour sweetened condensed milk evenly over crumb mixture; sprinkle evenly with REESE'S Peanut Butter Chips and dried cranberries. Sprinkle nuts on top; press down firmly.
Bake 25 to 30 minutes* or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand several hours. Cut into 2x3-inch bars.
Step 3: If using convection oven, rotate sheet pan one-half turn (180°) after 12 minutes of baking.