Cranberry Date Squares Recipes

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.

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-DATE BARS

Steps:

• Preheat oven to 350 degrees F. Line an 8-inch square baking pan with foil, extending the foil up and over the edges of the pan. Lightly coat foil with cooking spray; set aside.
• In a medium bowl combine biscuit mix and cardamom; stir in dates, cranberries, and pecans. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until combined. Beat in egg and vanilla. Beat in dry mixture just until combined.
• Spread dough evenly in prepared pan. Bake for 25 to 30 minutes or until top is lightly browned and a toothpick inserted in center comes out clean. Cool in pan on a wire rack.
• To serve, remove baked mixture from pan by lifting foil. Place on a cutting board; cut into bars. Dust with powdered sugar. Makes 20 bars.

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.

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 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.

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.

CRANBERRY CARAMEL DATE BARS

Steps:

• Turn on music and put on a cute apron. Both of these things make baking more awesome. Also, preheat your oven to 350. :)
• Assemble your army.
• Wash cranberries, stir together with 2 tablespoons sugar in a small bowl; set aside.
• Into a large bowl, measure out 2 cups of whole wheat pastry flour (or white flour - do NOT use regular whole wheat flour - it will be a dense disaster)! Add in 1/2 teaspoon of baking soda, 2 cups of oats, 1/3 cup of regular sugar. And 1/3 cup of brown sugar, firmly packed. Put some muscle into it! Stir the flour/oats/sugar mixture together
• Place 2 sticks of butter in a pan (or in a bowl in the microwave) and heat until it melts. Yes, this is a lot of butter. Sometimes it's worth it. This is one of those times.
• Go on a cheesy photo rampage because you're waiting for the butter to melt.
• The butter has melted! Stir it into your flour/oats/sugar mixture. When the mixture gets crumbly, you're done stirring. Take out 1 cup of the mixture and save it for later.
• Press the remaining mixture into the bottom of a lightly greased or sprayed 9x13 inch baking dish.
• Bake at 350 for 15 minutes.
• When it's done, take it out of the oven and sprinkle it with fun things. First, the chopped dates. Next, the chopped pecans. And then, finally - the secret weapon. The cranberry/sugar mixture!
• Stir together the caramel sauce and the remaining 1/3 cup whole wheat pastry flour. You may want to heat the mixture a bit in the microwave (just 15 to 20 seconds) so it gets nice and runny.Then, drizzle the caramel/flour mixture over everything! Try to get a solid layer of caramel over everything - it's what will make the bars stick together!
• Last step - sprinkle everything with the 1 cup of flour/sugar/butter mixture that you reserved earlier on. Remember that? You better not have eaten it.
• Put your masterpiece back into the oven and bake 20 more minutes, or until lightly browned. Sample some immediately, burning your mouth in the process, and then let the rest of the mixture cool for awhile before cutting it into bars

GLAZED CRANBERRY DATE BARS

Steps:

• Beat Large eggs with sugars till light and foamy. Sift dry ingredients together and blend into egg sugar mix, mixing well. Stir in fruit and nuts. Bake in greased 9 x 9 pan at 350 degrees about 40 min. Combine 1/2 c. sifted confectioners' sugar and 1 Tbsp. orange or possibly lemon juice. Brush over hot bars after removing from oven. Cold and cut into bars.

CRANBERRY DATE BARS

Steps:

• 1. Heat oven to 350^. Butter or spray a jelly roll pan;set aside. Filling: In a 2 quart saucepan, over medium heat, cook together cranberries and dates with the water, stirring constantly, until berries have popped. Cool --- Crust: In a mixing bowl cream butter; gradually add sugar and continue beating until blended. Blend in vanilla. Sift together flour, soda and salt; gradually add to creamed mixture. Stir in oats. Pat slightly more than half of crumb mixture on the prepared pan. Spread filling evenly over cookie crust. Sprinkle remaining crumb mixture on top. Bake in preheated oven for 25-30 minutes. Cool in pan on wire rack. --- Glaze: In a mixing bowl beat together ingredients until smooth. When cookie bars are cool, drizzle with the glaze. Cut into bars , size of your choice.

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 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!