CRANBERRY BARS
A yummy bar that is tart and sweet at the same time. Easy to put together and your home will smell wonderful while they're baking!
Provided by TWILLIAMS05
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h10m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 228 calories, Carbohydrate 36.1 g, Cholesterol 31.2 mg, Fat 8.9 g, Fiber 1.3 g, Protein 2 g, SaturatedFat 4.2 g, Sodium 190.7 mg, Sugar 25 g
CRANBERRY RICE KRISPIES BARS
A great children's lunch box treat! There is no added white sugar into this recipe so it is a less-sweeter bar. I used Ocean Spray Craisins for this! These bars are really good!
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 20m
Yield 24 bars
Number Of Ingredients 10
Steps:
- Butter a 13 x 9-inch baking pan.
- In a large skillet over medium heat stir sesame seeds, sunflower seeds, pecans and almonds until pale golden brown (about 2-3 minutes).
- Add in coconut and stir until the sesame seeds and coconut are golden (about 2 minutes).
- Stir in cereal and cranberries; remove from heat.
- Meanwhile in a 5-6-quart pan combine the peanut butter with butter and mini marshmallows; stir over low heat until the marshmallows melt and the mixture is smooth (about 5 minutes) then add in the cereal/cranberry mixture and mix quickly using a wooden spoon to coat evenly.
- Pour the mixture into prepared baking pan, using a spoon (the mixture will be hot!) press firmly to make an even layer.
- Cool at room temperature or refrigerate until the mixture is set.
- Cut into 24 bars.
- Store in an airtight container at room temperature for up to 4 days.
Nutrition Facts : Calories 138.8, Fat 6.9, SaturatedFat 1.7, Cholesterol 2.5, Sodium 44.8, Carbohydrate 18.9, Fiber 1.3, Sugar 12.7, Protein 2.5
CRANBERRY CRISPIES
At holiday rush time, you can't go wrong with these simple cookies shared by LaVern Kraft of Lytton, Iowa. They're a snap to stir up with a boxed quick bread mix, and they bake up crisp and delicious.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the bread mix, butter, walnuts and egg. Stir in cranberries. Roll into 1-1/4-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten to 1/8-in. thickness with a glass dipped in sugar. , Bake at 350° for 10-12 minutes or until light golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 223 calories, Fat 12g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 205mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY BARS
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 350*F Grease a 9x13 casserole dish and set aside. Blend butter and sugar until light and fluffy. Add eggs and vanilla, mix well. Add salt, baking powder and flour (1/2 cup at a time) until well blended. Mixture should be pretty thick. Stir in cranberries and optional nuts if desired. Pour mixture into prepared pan. It should be pretty thick. Push mixture around pan to the best o your ability, but don't over think it. As it bakes, it will fill in any gaps you may have. Bake for 25 - 30 minutes or until mixture begins to turn golden and a toothpick inserted into bars comes out clean. Set aside to cool while making the frosting. In a bowl beat cream cheese and butter until fluffy. Add powdered sugar 1/2 cup at a time, blending well between each addition. Once all powdered sugar has been added and mixture is thick and creamy, add milk and orange extract. Blend well. Spread frosting over cooled bars (do not spoon over warm bars or frosting will melt). Slice and top with a fresh cranberry. Serve immediately or cover until ready to serve.
CRANBERRY BARS
Provided by Melissa Roberts
Categories Dessert Bake Thanksgiving Kid-Friendly Cranberry Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F with rack in middle.
- Line a 9-inch square baking pan with 2 crisscrossed sheets of foil, leaving an overhang on 2 opposite sides, then butter foil.
- Blend butter, flour, salt, and 1/2 cup granulated sugar in a food processor until mixture begins to clump together. Press into bottom of pan.
- Bake until pale golden and sides begin to pull away from pan, 25 to 30 minutes.
- While crust is baking, cook cranberries, remaining 2/3 cup granulated sugar, and water in a 2-quart heavy saucepan over medium heat, stirring occasionally, until berries burst, 6 to 8 minutes.
- Pour cranberries over crust and bake until edge is golden, about 25 minutes.
- Sift confectioners sugar over top and cool completely in pan on a rack. Lift out of pan using foil overhang and cut into 12 squares, then sift more confectioners sugar over top.
CRANBERRY CRUMB BARS
This family favorite from Charlene Baert of Winnipeg, Manitoba features cream cheese and cranberry fillings, a tender crust and a nutty crunch.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned. , In a large bowl, beat cream cheese until smooth. Add milk and lemon juice. Pour over crust. In a small bowl, combine the cornstarch and brown sugar. Stir in the cranberry sauce until combined. Spoon over cream cheese layer. For topping, combine the flour and brown sugar in a bowl; cut in butter. Fold in walnuts. Sprinkle over filling., Bake at 325° for 40-45 minutes or until topping is golden brown. Cool on a wire rack. Cover and refrigerate for 3 hours before cutting.
Nutrition Facts : Calories 407 calories, Fat 23g fat (13g saturated fat), Cholesterol 58mg cholesterol, Sodium 210mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 1g fiber), Protein 6g protein.
CRANBERRY CHEESE BARS
A holiday bar cookie using cranberry sauce
Provided by Peggy McCormack
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h10m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 33.3 g, Cholesterol 36.2 mg, Fat 12.8 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 7.9 g, Sodium 108.9 mg, Sugar 18.5 g
CRANBERRY CRUMB BARS
Celebrate the season with cranberry bars! They're super easy to make and can be cut into mini squares, just right for a dessert tray.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Grease 13x9-inch pan with butter or cooking spray.
- In large bowl, mix flour, 1 cup sugar, the almonds, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.
- In medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.
- Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 18 g, TransFat 0 g
CRANBERRY RICE KRISPIES SQUARES
I love Craisins, so adding them to the traditional Rice Krispies square seemed like a perfect combination! These are a great snack. I am sure any dried fruit would be a wonderful addition.
Provided by Shannon 24
Categories Bar Cookie
Time 12m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl measure out Rice Krispies and craisins. Set aside.
- Melt margarine in a separate bowl.
- Add marshmallows to margarine and melt.
- Add rice Krispies and Craisins to marshmallow mixture.
- Press into a greased 9x13-inch pan.
- Refrigerate and cut into squares.
Nutrition Facts : Calories 78.4, Fat 2, SaturatedFat 0.4, Sodium 87, Carbohydrate 15, Fiber 0.2, Sugar 7.4, Protein 0.6
CRANBERRY PECAN BARS RECIPE BY TASTY
Here's what you need: raw pecans, pitted date, dried cranberries, salt, milk, vanilla extract
Provided by Mercedes Sandoval
Categories Snacks
Yield 12 bars
Number Of Ingredients 6
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!
Nutrition Facts : Calories 48 calories, Carbohydrate 12 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, Sugar 11 grams
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