Cran Raspberry Butter Bars Recipes

RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees.
• Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
• Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
• Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.

CRANBERRY GOOEY BUTTER BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir Cake Base ingredients until well blended. Press evenly in pan.
• In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter and the eggs, one at a time, scraping bowl occasionally. Stir in cranberries. Pour and evenly spread batter into pan over cake base.
• Bake 38 to 43 minutes or until golden brown and center is set. Cool completely, about 2 hours.
• When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.

CRAN-RASPBERRY BUTTER BARS

Steps:

• Preheat oven to 325°F.
• CRUST: Place almonds and confectioners sugar in food processor or blender and process until nuts are finely chopped; set aside.
• Cream butter in small mixer bowl.
• Add sugar; mix until light and fluffy.
• Stir in nut mixture and flour.
• Pat dough evenly into greased 8-inch square pan; prick with fork.
• Bake 30-35 minutes, or until edges are light brown and top is still pale.
• TOPPING: Combine egg yolks and sugar in medium-size heavy saucepan.
• Stir in juice concentrate, butter and salt.
• Cook over medium heat, stirring constantly with a wire whisk, 6-8 minutes (do not boil).
• When mixture reaches 180° to 185° F on a candy thermometer, remove from heat.
• Stir in food coloring if using, and spread mixture over baked crust.
• Return to oven and bake for 5 minutes.
• Remove from oven and cool completely in pan on a wire rack.
• Cut into bars or diamonds to serve.

CRANBERRY BARS

Steps:

• In a saucepan, bring sugar and water to a boil. Add cranberries and cook until they pop, about 4-6 minutes. Add orange juice, orange zest, butter, cinnamon and salt. Cook 5 minutes longer or until mixture thickens. Remove from the heat; stir in walnuts and set aside. , For crust, combine the flour and salt in a bowl; cut in butter until mixture is crumbly. Add sugar and oats; mix well. Spoon half into an ungreased 13x9-in. baking pan; pat firmly into pan. Spread filling evenly over crust. Top with remaining crumb mixture; pat lightly. , Bake at 400° for 30-35 minutes. Cool on a wire rack. Cut into bars.

DRIED CRANBERRY FRUIT-NUT BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix almond flour, butter, and 1 egg in a bowl until well combined. Press into the bottom of an 8-inch square pan.
• Stir chocolate chips, walnuts, cranberries, coconut flakes, sunflower seeds, and flax seeds together in a large bowl. Cover the almond dough with this mixture.
• Mix cream and remaining egg thoroughly in a small bowl; pour evenly over the fruit-nut mixture.
• Bake in the preheated oven for 25 minutes. Remove from the oven and cool to room temperature, 30 to 45 minutes. Chill in the refrigerator for 2 hours before cutting into 16 bars.

CHOCOLATE CRAN-RASPBERRY CHEESECAKE BARS

Steps:

• In a large saucepan, combine 3/4 cup sugar and cornstarch. Stir in berries and cranberry juice. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat and cool slightly., Meanwhile, in a large bowl, combine the wafer crumbs, butter and cocoa. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Pour berry mixture over crust., In another bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add egg substitute; beat on low speed just until combined. Stir in melted chocolate and vanilla. Pour over top., Bake at 325° for 45-55 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight. Drizzle with additional melted chocolate and garnish with raspberries if desired.

CHEWY PEANUT BUTTER CRANBERRY BARS

Steps:

• Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
• Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.