Cranberry Cocoa Date Squares Recipes

CRANBERRY DATE BARS

Steps:

• Preheat oven to 350°. Place cranberries, dates and water in a saucepan; bring to a boil over medium heat. Reduce heat; simmer, covered, until berries pop, about 15 minutes, stirring occasionally. Remove from heat; stir in vanilla., Mix flour, oats, brown sugar, baking soda and salt; stir in melted butter. Press half of the mixture into an ungreased 13x9-in. pan. Bake 8 minutes. , Spoon cranberry mixture over crust. Sprinkle with remaining oat mixture; pat down gently. Bake until golden brown, 25-30 minutes longer. Cool completely on a wire rack., Mix glaze ingredients. Drizzle over top.

WINNING CRANBERRY DATE BARS

Steps:

• Preheat oven to 350°. In a large saucepan, combine cranberries and dates. Cover and cook over low heat until berries pop, 15 minutes, stirring often. Remove from the heat and stir in vanilla; set aside., In a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Stir in butter until crumbly. Press half into an ungreased 13-in. x 9-in. baking pan. Bake 8 minutes. Spoon cranberry mixture over the crust; spread gently. Sprinkle with remaining crumb mixture; pat down gently., Bake until golden brown, 20-25 minutes. Cool on a wire rack. Combine glaze ingredients; drizzle over bars.

CHOCOLATE-CRANBERRY ENERGY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Pulse almonds and walnuts together in the bowl of a food processor until chopped. Add dates and cranberries, a little at a time, and continue to chop. Add coconut, cocoa, and vanilla extract. Process to desired consistency.
• Roll dough into a 2-inch wide log and cut into ten 3/4-inch thick pucks. Place on the prepared baking sheet.
• Bake in the preheated oven until set, about 10 minutes.

CRANBERRY DATE BARS

Steps:

• 1. In a saucepan, over low heat, simmer cranberries, dates, and water for 15 minutes, stirring occasionally, until the cranberries have popped. Remove from heat; stir in vanilla and set aside.
• 2. In a large bowl, combine the flour, oats, brown sugar, baking soda, and salt. Stir in butter until well blended.
• 3. Pat half the oat mixture into an ungreased 13"x9"x2" baking pan. Bake at 350 for 8 minutes. Spoon cranberry mixture over crust. Sprinkle with the remaining oat mixture. Pat gently.
• 4. Bake at 350 for 25 - 30 minutes or until browned. Cool.
• 5. Combine glaze ingredients; drizzle over bars. Yield: 3 dozen bars.
• 6. You might want sometimes to serve bar cookies with ice cream. Not so with these! They're so yummy by themselves that nothing else is needed except, maybe, a good cup of coffee.
• 7. Susan uses only half the glaze recipe, but I LOVE confectioners' sugar, so I use all of it!

CRANBERRY SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the sugar, flour, baking powder and salt. Cut in the butter or margarine until the lumps are no larger than peas. Stir in the egg just a little bit, but allow the mixture to stay somewhat crumbly.
• Sprinkle half of the mixture in an even layer in the bottom of a 9x13 inch pan. Pack down into a solid crust. Spread the cranberry sauce over the crust. Crumble the remaining mixture over the cranberry sauce.
• Bake for 40 minutes in the preheated oven, until the top is golden brown. Cool before slicing into bars.

CRANBERRY COCOA DATE SQUARES

Steps:

• Preheat oven to 350°F and line baking pan with 2 strips of parchment paper fit to pan. Hold overlapping parchment edges down with 4 binder clips. The parchment helps lift date squares from pan after baking. The binder clips help the parchment from moving around when having to evenly press date squares base down. Alternatively you could grease with butter, oil, or coconut oil to prevent sticking.
• In a large bowl combine oats, flour, sugar, cocoa, zest, nutmeg, baking powder and salt. Then cut in butter using pastry blender or clean hands until blended. You should have a crumbly sticky mixture.
• In a large sauce pot combine dates, cranberries, water, juice, zest and salt. Bring to boil and reduce to simmer for 5 minutes. Take off heat and with a spoon or spatula mix in orange oil, if using, and vanilla extract. Stir until well blended and you have a date paste with chunky bits.
• Assemble date squares by taking half of the oat mix and pressing it evenly on the bottom of pan with fingers until you have a base. Then spoon the date paste mix overtop and spread out evenly. With hands, crumble over the rest of the oat mix to evenly coat.
• Bake for 40-45 minutes or until topping is golden brown. Let cool completely in pan (can refrigerate). Then using the parchment, pull all the squares out onto a cutting board and cut to desired size. Store in a sealed container at room temperature for up to 4 days or in the fridge for up to 2 weeks. Freezer friendly for up to 6 months.

CRANBERRY DATE SQUARES

Steps:

• Preheat oven to 350°
• Line an 8" square baking pan with parchment paper, or spray with cooking spray
• In a saucepan, combine dates, cranberries, lemon juice and water.
• Bring to a boil, then reduce heat and simmer until thickened, stirring often, about 15 minutes, stirring often
• Set aside to cool
• In a large bowl, combine rolled oats, flour, almond flour, brown sugar, and salt
• With a pastry blender, cut in cubed butter, until a crumbly dough is formed
• Firmly press half of the dough into prepared pan
• Spread cooled filling evenly over the crust
• Sprinkle the remaining dough mixture over the filling, pressing to firm it
• Bake in center of oven until golden, about 45 minutes
• Allow to cool completely before cutting into squares

CRANBERRY SQUARES

Steps:

• Preheat oven to 325 degrees.
• Grease a 9" x 13" Pan.
• Mix the butter with the sugar, and add the eggs and flour.
• Stir in the cranberries and pecans.
• Pour batter into greased pan, spreading out evenly.
• Bake at 325 degrees for 45 - 50 minutes.
• Cool. Cut into squares. At Christmas-time, you can add chopped green candied cherries. These also freeze well.