GOOEY CHOCOLATE CRANBERRY SQUARES

I liked very much these squares. I will make it again.  They are great for pot lucks, parties, bake sales and school lunches.

Crust
1 1/2 cups (375 ml ) all-purpose flour
1/2 cup  (125 ml) granulated sugar
1/2 tsp (2ml) salt
1/2 cup (125 ml) butter, softened
1/4 cup (50 ml) milk

Topping
1 2/3 cups (400ml) granulated sugar
1/2 cup (125 ml) unsweetened cocoa powder
2 tbsp (30 ml) all-purpose flour
1 cup (250 ml) milk
3 eggs
1/4 cup (50 ml) butter, melted
2 tsp (10 ml) vanilla
1 cup (250 ml)dried cranberries

Preheat oven to 350F (180C). Line a 13x9 inch (3 l) metal baking pan with foil, leaving 2 inches (5 cm) overhang at each end; lightly butter foil.
Crust: in a large bowl, combine flour, sugar, salt and butter; using your fingers or pastry blender, work butter into flour until butter is well blended in and mixture starts to clump. Add milk and stir with a fork until a soft dough forms. Gather handfuls of dough and drop over bottom of prepared pan. With floured fingers, press dough evenly into bottom of pan and 1/4 inch (0.5 cm) up sides. Bake for about 15 min or until edgesare golden and top is firm.
Topping: in another bowl whisk together sugar, cocoa and flour; gradually whisk in milk. Whisk in eggs, butter and vanilla until blended; stir in dried cranberries. Pour over hot crust, spreading evenly.
Bake for about 30 min until topping  is evenly puffed and centre jiggles just slightly when pan is moved. Let cool completely in pan on rack. Using foil overhang as handles, remove from pan and transfer to cutting board; cut into squares or bars.

Prep time 15 min
Bake: 45 min
24 to 36 bars