Chocolate Cake Mix Cranberry Bars Recipes

WHITE CHOCOLATE-CRANBERRY BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only and lightly flour 13x9-inch pan, or spray with baking spray with flour.
• In large bowl, mix cake mix, butter, water and eggs with spoon until dough forms (some dry mix will remain). Stir in cranberries and baking chips. Spread evenly in pan.
• Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store loosely covered.

CRANBERRY BARS

Steps:

• In a saucepan over medium heat, combine the cranberries, white sugar, and water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer.
• Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.

WHITE CHOCOLATE-CRANBERRY COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, 1/2 cup softened butter, 4 oz cream cheese and egg with spoon until soft dough forms. Stir in 1/4 cup cranberries and the white chips. Spread dough in bottom of pan. Bake 20 to 23 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
• In large bowl, beat 8 oz cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting over top of bars; sprinkle 1/3 cup cranberries over frosting. Cut into 6 rows by 4 rows. Store covered in refrigerator.

EASY CAKE MIX CRANBERRY BARS

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking pan.
• In a large bowl combine the cake mix with brown sugar, ginger and cinnamon; mix until well combined.
• Add in the eggs and melted butter; mix until combined.
• Using your hands mix in the oats.
• Set aside 1-1/2 cups of the mixture then spread the remaining mixture into the bottom of the baking dish, pack down with hands to form a crust.
• Spread the whole cranberry sauce over the crust.
• Pinch off pieces of the remaining mixture and sprinkle over the top of the cranberry sauce (does not have to cover the sauce completely).
• Bake for 35-40 minutes or until the top is lightly browned.
• Cool completely before slicing (refrigerating will make slicing easier).
• Sprinkle lightly with confectioners sugar after the bars are cooled.

WHITE CHOCOLATE CRANBERRY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan.
• Prepare cake: Beat brown sugar and butter with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt; beat until well combined. Gradually beat in flour until smooth. Stir in cranberries and white chocolate chips with a spoon. Pour batter into the prepared baking pan and spread evenly.
• Bake in the preheated oven until light brown, 30 to 35 minutes. Remove from the oven and let cool, about 30 to 45 minutes.
• Prepare frosting: Beat cream cheese, powdered sugar, lemon juice, and vanilla with an electric mixer until smooth.
• Spread frosting over cooled cake, then sprinkle chopped cranberries over top. Let sit for 3 hours. Cut in thirds down the length of the pan, then in quarters across the width. Then cut each square diagonally to create 24 triangular pieces.

SWEET & SALTY CRANBERRY BARS

Steps:

• In a large bowl, beat the cake mix, egg and butter until combined. Press into a greased 13-in. x 9-in. baking pan. Bake at 375° for 10 minutes., Sprinkle the cranberries, cashews and chips over warm crust. Drizzle with milk. Bake 18-20 minutes longer or until golden brown. Cool completely before cutting into bars.

WHITE CHOCOLATE-CRANBERRY BARS

Steps:

• 1- Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening lightly flour.2- Mix cake mix, butter, water and eggs in large bowl with spoon until dough forms (some dry mix will remain). Stir in cranberries and white baking chips. Spread evenly in pan.3- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows.High Altitude (3500 to 6500 feet): Bake 25 to 30 minutes. When melting white baking chips and chocolate chips with shortening as directed in Betty's Tip, use 1 1/2 teaspoons to 1 tablespoon shortening so melted mixture is thin enough to drizzle.1 Bar: Calories 210 (Calories from Fat 80) Fat 9g (Saturated 5g) Cholesterol 25mg Sodium 180mg Carbohydrate 30g (Dietary Fiber 0g) Protein 2g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 6% Iron 2%.Betty's Tip: These bars look especially festive when topped with white chocolate. To make white chocolate drizzle, melt 1/3 cup white baking chips and 1 1/2 teaspoons shortening in 1-quart saucepan over low heat, stirring frequently, until melted and smooth. Drizzle melted white baking chip mixture over cooled bars. Let stand 30 minutes or until set.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

WHITE CHOCOLATE-CRANBERRY BARS

Steps:

• 1- Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening lightly flour.2- Mix cake mix, butter, water and eggs in large bowl with spoon until dough forms (some dry mix will remain). Stir in cranberries and white baking chips. Spread evenly in pan.3- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows.High Altitude (3500 to 6500 feet): Bake 25 to 30 minutes. When melting white baking chips and chocolate chips with shortening as directed in Betty's Tip, use 1 1/2 teaspoons to 1 tablespoon shortening so melted mixture is thin enough to drizzle.1 Bar: Calories 210 (Calories from Fat 80) Fat 9g (Saturated 5g) Cholesterol 25mg Sodium 180mg Carbohydrate 30g (Dietary Fiber 0g) Protein 2g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 6% Iron 2%.Betty's Tip: These bars look especially festive when topped with white chocolate. To make white chocolate drizzle, melt 1/3 cup white baking chips and 1 1/2 teaspoons shortening in 1-quart saucepan over low heat, stirring frequently, until melted and smooth. Drizzle melted white baking chip mixture over cooled bars. Let stand 30 minutes or until set.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHOCOLATE CAKE MIX CRANBERRY BARS

Steps:

• Preheat oven to 350 degrees F & grease a 13"x9" baking pan.
• In a heavy saucepan, heat caramels & 1/3 cup of the half & half, over low heat, stirring occasionally, until caramels are melted. Then, stir until smooth & remove from heat & set aside.
• In a mixing bowl, beat cake mix, remaining 1/3 cup half & half, butter & vanilla until smooth. Pat half of this mixture into bottom of prepared baking pan & bake 10 minutes.
• Remove from oven & spread evenly with warm caramel mixture.
• In another bowl, stir cranberry sauce, then spoon over caramel layer.
• Sprinkle remaining cake mixture over cranberry layer, then top with a sprinkling of pecans.
• Return to oven & bake another 30 minutes.
• Cool in pan on wire rack before cutting into bars.