Two treats in one.

Like cookie meets candy.

Like buttery, chewy, sweet, and nutty all at once.

That’s what “Florentine Bars” are like. Plus they have the festive sweet-tart taste of dried cranberries that we call can’t get enough of at this time of year.

This recipe is from “Baking School” (W.W. Norton, 2022), of which I received a review copy, by the King Arthur Baking School.

The book is filled with the time-honored recipes that the Vermont cooking school has been teaching students for more than 20 years. They include the likes of “Perfectly Pillowy Cinnamon Rolls,” “Raisin Pecan Bread,” “Kouign Amann,” “Dark Chocolate Cake,” and all manner of pie crusts and fillings to mix and match.

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