Cranberry Pecan Squares Recipes

CRANBERRY PECAN BARS

Steps:

• In a small bowl, combine the flour, oats and brown sugar. Stir in butter until blended. Set aside 2/3 cup. Pat remaining mixture onto the bottom of a 9-in. square baking pan coated with cooking spray; set aside., In a small saucepan, combine the cranberries, 7 tablespoons cranberry juice, raisins, honey, sugar substitute, cinnamon and cloves. Cook and stir over medium heat for 10-12 minutes or until berries pop. , Combine the cornstarch and remaining cranberry juice until smooth; stir into berry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Pour filling over crust. Sprinkle with pecans and reserved oat mixture. Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack. Cut into squares. Store in the refrigerator.

CHEWY CRANBERRY PECAN BARS

Steps:

• In a large bowl, combine 1 cup flour and 2 tablespoons sugar. Cut in butter until crumbly. Stir in 1/3 cup pecans. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes or until set., Meanwhile, in a large bowl, combine the egg, egg whites, milk, orange zest, vanilla and remaining flour and sugar. Fold in the cranberries, coconut and remaining pecans. Spread over warm crust. Bake 25-30 minutes longer or until top is golden. Cool on a wire rack.

CRANBERRY PECAN BARS RECIPE BY TASTY

Steps:

• Line an 8-inch (20 cm) square baking dish with parchment paper.
• Add the pecans, dates, cranberries, salt, milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
• Transfer the mixture to the prepared baking dish and press into an even layer.
• Chill for 1 hour.
• Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
• Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
• Enjoy!

CRANBERRY PECAN SQUARES

Steps:

• In small saucepan, combing cranberries with enough water to cover.
• Cover and bring to boil. Remove from heat and let stand 1 minute.
• Drain and let cool.
• In bowl, cut butter into flour until fine crumbs.
• Stir in 1/4 cup of the sugar and yogurt, mixing well.
• Press evenly into lightly greased 8" square pan.
• Bake 15 minutes at 350 degrees.
• In bowl, beat eggs with remaining 1/2 cup sugar and salt until light.
• Stir in cranberries.
• Pour over base.
• Sprinkle pecans evenly over top.
• Bake 30 minutes.

COCONUT-CRANBERRY BARS WITH PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper or grease.
• Mix graham cracker crumbs and butter together in a bowl; press into the prepared baking dish.
• Stir cranberries, sweetened condensed milk, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over the graham cracker crust.
• Bake in the preheated oven until edges are golden brown, 25 to 28 minutes; cool on a wire rack.

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.

PECAN CRANBERRY BUTTER TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
• Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
• Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.