Cranberry Marshmallow Dessert Squares Recipes

FROSTY CRANBERRY MARSHMALLOW BITES RECIPE BY TASTY

Steps:

• Make the cranberry sauce: In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest, and bring to a simmer over medium heat. Cook for 13-15 minutes, or until the cranberries are soft and the sauce thickens. Remove the pot from the heat and let cool completely, then refrigerate for at least 1 hour, or until ready to use.
• Make the marshmallow cups: Line 2 12-cup muffin tins with liners.
• In a small bowl, cream together the sugar and cream cheese with an electric hand mixer on medium speed until smooth and fluffy.
• In a large bowl, whip the heavy cream with an electric hand mixer on medium speed until stiff peaks form.
• Add the cream cheese mixture to the whipped cream and fold to incorporate.
• Add 1½ cups (360 g) of the chilled cranberry sauce to the whipped cream mixture and fold until combined. (Save any remaining cranberry sauce for another use.) Fold in 2½ (125 G) cups Kraft® Jet-Puffed Pals Miniature Marshmallows until distributed evenly.
• Scoop about ¼ cup of the marshmallow mixture into each muffin cup and sprinkle ¼ teaspoon orange zest and a few Kraft® Jet-Puffed Pals Miniature Marshmallows over the center of each cup.
• Freeze for at least 4 hours, or overnight, until solid. Remove from the freezer and serve immediately.
• Enjoy!

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 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 SQUARES

Steps:

• Cream butter and sugar together.
• Add sugar, eggs, and almond extract and mix.
• Stir in flour.
• finally stir in cranberries and nuts (batter will be very stiff).
• Grease a 9x9 pan.
• Pour batter into pan.
• Bake in preheated 350 degree oven for 45 minutes to 1 hour until golden brown.
• Other berries can be used; blackberries and blueberries.

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.