CRANBERRY-MACADAMIA BARS
Marry macadamia nuts and cranberries with an easy sugar cookie base to create an easy holiday bar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 40
Number Of Ingredients 9
Steps:
- Blend cookie mix, 1/3 cup butter and egg until soft dough forms. Press dough in bottom of greased 9-inch square pan. Bake at 350°F 15 minutes.
- Heat 1/3 cup butter, brown sugar and cranberries over medium heat, stirring constantly, until mixture comes to a boil. Spoon and spread cranberry mixture evenly over partially baked cookie base. Sprinkle with nuts. Bake 10 to 15 minutes or until light golden brown. Cool completely.
- In resealable freezer plastic bag, mix baking chips and oil; seal bag. Microwave on High 30 to 45 seconds, squeezing mixture in bag every 15 seconds until smooth. Cut 1/4-inch top from corner of bag; drizzle over bars.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 65 mg, Sugar 11 g, TransFat 1/2 g
CRANBERRY CRUNCH BARS
This has been a cookie tradition for our family ever since I can remember. Sometimes I add 1/2 cup of raspberry jam to my cranberry sauce.
Provided by Treva Orange
Categories Cookies
Time 50m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. The Crust: Mix the first seven ingredients. Add the butter and mix until moistened. Reserve half of the crumb mixture. Press the remaining oat mixture into the bottom of an 11x7 baking dish, coated with cooking spray.
- 3. Take the cranberry sauce and place on top of the crust; top with reserved crumb mixture and bake for 30 minutes or until golden brown. Cool completely and cut into bars. Or serve warm with vanilla ice cream on top.
CRANBERRY CRUMB BARS
Celebrate the season with cranberry bars! They're super easy to make and can be cut into mini squares, just right for a dessert tray.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Grease 13x9-inch pan with butter or cooking spray.
- In large bowl, mix flour, 1 cup sugar, the almonds, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.
- In medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.
- Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 18 g, TransFat 0 g
CRANBERRY-MACADAMIA BARS
The red cranberries add an Christmassy nice touch to these bars.
Provided by Goldie Barnhart
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350º. For crust, in a medium bowl stir together flour and 3/4 cup sugar. Cut in the butter with a pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup of the nuts. Press the mixture onto the bottom of an ungreased 13 x 9 x 2 baking pan.
- 2. Bake in preheated oven for 10 to 15 minutes or until the crust is light brown around the edges.
- 3. Meanwhile, for topping, beat together the 1 1/4 cups sugar, the eggs, milk, orange zest and vanilla. Pour over the hot crust. Sprinkle with the remaining nuts, cranberries and coconut.
- 4. Bake in oven for 30 minutes more or until golden brown. Cool slightly in pan on a wire rack. Cut into bars while warm. Cool completely. Makes 24 bars.
- 5. To store: Cover and store in the refrigerator for up to 3 days or freeze for up to 3 months.
CRANBERRY AND MACADAMIA NUT BARK
Candy coating mixed with cranberries and macadamia nuts - a delicious dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 36
Number Of Ingredients 3
Steps:
- Line cookie sheet with foil. Melt candy coating in medium saucepan over low heat, stirring constantly. Remove from heat.
- Stir in cranberries and nuts. Spread on foil-lined cookie sheet. Cool 45 minutes or until completely cooled. Break bark into 1 1/2-inch pieces. Store in tightly covered container.
Nutrition Facts : Calories 110, Carbohydrate 11 g, Cholesterol 3 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Piece, Sodium 15 mg, Sugar 11 g
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- Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press into ungreased 8-inch square baking pan. Bake 15-17 minutes or until lightly browned.
- Meanwhile, combine all filling ingredients in medium bowl until well mixed. Carefully spread filling over hot, partially baked crust. Bake 22-27 minutes or until golden brown.
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- Preheat oven to 350 degrees F. For crust, in a medium mixing bowl stir together flour and the 3/4 cup sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup of the nuts. Press the flour mixture onto the bottom of an ungreased 13x9x2-inch baking pan.
- Meanwhile, for topping, combine the 1-1/4 cups sugar, the eggs, milk, orange peel, and vanilla. Beat until combined. Pour over the hot crust. Sprinkle with the remaining nuts, cranberries, and coconut.
- Bake in the 350 degrees F. oven for 30 minutes more or until golden. Cool slightly in pan on a wire rack. Cut into rectangles while warm. Cool completely. Makes 24 bars.
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- Preheat oven to 350°F. Line a 13 x 9-inch baking pan with aluminum foil, coat with non-stick cooking spray.
- Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture.
- Spread coconut, cranberries, macadamia nuts and chocolate evenly over condensed milk. Gently press ingredients down with back of a spatula.
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