Cranberry Butterscotch Bars Recipes

CRANBERRY BUTTERSCOTCH SQUARES

Steps:

• Spray a 12 x 18 cookie sheet (with raised edges) with Pam, then line the graham crackers, you can break them by hand to fit, covering entire pan.
• In a large pot, melt margarine ove med. high heat.
• Add brown sugar and milk, boil for 3 min's.
• Remove from heat, stir in vanilla, graham crumbs and dried cranberries.
• Spoon over the graham crackers, chill until firm.
• FROSTING:
• Beat softend margarine with milk and almond extract.
• Add the icing sugar and beat until smooth.
• You may add more milk or icing sugar, mixture should be firm, but soft enough to spread.
• Beat in 1 - 2 drops of red food colouring, the frosting should be a pretty pink.
• Frost the squares, dot with dried cranberries.
• Chill, then cut 8 down and 12 across.

CRANBERRY BUTTERSCOTCH BARS

Steps:

• 1. Cream together butter and sugar. Mix in the eggs and vanilla.
• 2. Mix together flour, salt and baking powder. Add to above mixture.
• 3. Then add: cranberries, butterscotch chips and chopped nuts. Mix well. Press into a 9x13 pan that has been lightly sprayed with Pam.
• 4. Bake at 350 degrees for about 30 to 40 minutes or until golden brown.

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.

CRANBERRY BARS

Steps:

• This is good with a powder sugar glaze or lightly sifted powder sprinkled on top.
• Beat together eggs, butter, sugar and vanilla.
• Add flour and baking powder and mix well.
• Fold in nuts and cranberries.
• Mixture will be cookie-consistency. Spread into prepared 8x8 pan. (If using 9x12, you will need 1.5 times the recipe.).
• Bake@ 350 degrees 40-45 minutes (but start checking after 35).

OATMEAL COOKIES WITH BUTTERSCOTCH AND CRANBERRIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
• Whisk the flour, oats, baking soda, cinnamon and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and cranberries.
• Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

CRANBERRY CRUMB BARS

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.

CRANBERRY BOG BARS

Steps:

• In a large bowl, cream 1 cup butter and 1 cup brown sugar until light and fluffy, 5-7 minutes. Combine 2-1/2 cups oats and flour. Gradually add to creamed mixture until crumbly. Press into a greased 13x9-in. baking pan. Spread with cranberry sauce. , In a microwave-safe bowl, melt remaining butter; stir in the pecans and remaining brown sugar and oats. Sprinkle over cranberry sauce. Bake at 375° until lightly browned, 25-30 minutes. Cool on a wire rack. Cut into bars.