Cranberry Sauce Bars Recipes

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.

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.

LEFTOVER CRANBERRY SAUCE BARS

Steps:

• Preheat oven to 325* F Grease a 9-inch square baking pan. Combine flour, rolled oats, brown sugar, and cinnamon in a food processor and pulse 2 or 3 times until blended. (if you do not have a food processor, use a hand pastry blender) Add the butter and pulse 8-10 times until the mixture forms large, coarse crumbs the size of small peas. (Or use your hand pastry blender.) Remove 1 1/2 cups of the crumb mixture and set aside. Press remaining crumb mixture into the bottom and 1 inch up the sides of the prepared pan. Drop teaspoons of the cranberry sauce evenly over the crust, then spread it gently with the back of the spoon to cover the crust. Sprinkle reserved crumbs evenly over the jam layer. Bake until the top is lightly browned, 50 - 55 minutes. Transfer to a rack and let cool until firm, about 2 hours (or chill until firm). Using a sharp knife, cut into 12 squares. Store in an airtight container at room temperature for up to 3 days.

CRANBERRY CHEESE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the flour, oats and 3/4 cup of brown sugar. Cut in the butter until the mixture is crumbly. Reserve 1 1/2 cups of this mixture and press the remaining mixture into the bottom of a 9x13 inch pan.
• Bake for 15 minutes in the preheated oven. Meanwhile, in a small bowl, beat cream cheese with sweetened condensed milk until light and fluffy. Stir in the lemon juice and spread the mixture evenly over the prepared crust. Empty the can of cranberry sauce into a small bowl and stir in the cornstarch and brown sugar. Spoon over the cream cheese layer. Sprinkle the top with the reserved crust mixture.
• Bake for 35 to 40 minutes in the preheated oven, until top is golden. Let cool completely before cutting into bars. Store covered in the refrigerator.

SOUR CREAM CRANBERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Combine oats and 1-1/2 cups flour; add to the creamed mixture until blended. Set aside 1-1/2 cups for topping. , Press remaining crumb mixture into an ungreased 13x9-in. baking pan. Bake 10-12 minutes or until lightly browned., Meanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and remaining flour. Spread evenly over crust. Sprinkle with reserved crumb mixture. , Bake 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.

EASY CRANBERRY CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Combine cake mix, butter, 1 egg and pecans. Mix until smooth. It will look like cookie dough.
• Line a 12x8 glass dish with dough.
• Bake for 7 minutes or until crust is set, but not browned.
• Cream the cream cheese with the powdered sugar, vanilla and 1 egg.
• In separate mixing bowl combine cranberry sauce with nutmeg.
• Pour cream cheese mixture over top of crust, making sure to spread evenly.
• Spoon cranberry sauce into three horizontal lines. Run a butter knife through cranberry sauce into cream cheese mixture to create swirls.
• Bake for 35 minutes or until cream cheese mixture is set.
• Cool completely and cut into bars.

CRANBERRY CRUMBLE BARS

Steps:

• Filling:If making your own, pulse dried cranberries and granulated sugar in a food processor until a coarse paste forms. Transfer to a saucepan. Whisk cornstarch into cold water, then add to cranberry mixture, whisking to combine. Stir in juice. Simmer over medium-high heat, stirring occasionally, until mixture thickens and sugar dissolves, about 8 minutes. Remove from heat; let cool completely.
• Dough:Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment, letting 2 long sides overhang edges. Butter parchment, then flour parchment and sides of pan.
• Whisk together flour, baking soda, salt, and cinnamon. Add brown sugar and butter, and stir until well combined. Mix in egg and vanilla, then oats and walnuts.
• Press half the dough into pan. Spread the filling evenly over the dough, then crumble remaining dough on top of filling. Bake until golden and cooked through, about 40 minutes. Let cool completely in pan on a wire rack, about 1 hour, then lift out using parchment. Cut into 2-inch squares.