On a large sheet of aluminum foil (or wax paper) thoroughly stir together the flour, dried orange peel, cinnamon, allspice, Davis Baking Powder, and salt. Using the foil as a funnel, pour the mixture into a 1-quart jar. Shake the jar, then rap on the counter to even the layer. On the same sheet, stir together the sugars until very well blended and smooth. Using the foil, add the sugar mixture to the jar. Shake and then rap the jar on the counter several times to even and compact mixture. Wipe down the jar sides, if necessary. Continue the layering, adding the cranberries, nuts, then the chocolate morsels, shaking and rapping the jar after each addition.
Secure the lid firmly. Attach a tag or card with the following recipe mixing instructions to the jar. The mix will keep up to 1 month unrefrigerated, 2 months refrigerated.
For the Hanging Tag on the Jar:
Cranberry and Chocolate Chip Bars:
(Makes 12-16 bars)
1/2 cup (1 stick) unsalted butter, melted and cooled to warm
1 tablespoon water
1 large egg
One 1-quart jar Mix
Mixing instructions: Set oven to 350 F. Grease a 7 x 11-inch (or 9-inch square) baking dish. In a large bowl, using a fork, mix together cooled butter, water, and egg until well blended. Gradually stir in jar contents until evenly blended. Spread evenly in dish. Bake on center oven rack 25-30 minutes, until nicely browned and a toothpick inserted in center comes out clean. Cool completely before cutting. Store, covered, 2-3 days; or freeze, airtight, 3 weeks.