COCONUT CRANBERRY OAT BARS
These festive, chock-full bars are sweet, tart and salty - a truly tongue-tingling combo. It's a good thing the recipe makes a lot!
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 36 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the cranberries, sugar, water and lemon zest. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; cool to room temperature., Meanwhile, in a small bowl, beat butter and brown sugar until crumbly, about 2 minutes. Combine the flour, oats, salt and baking soda; gradually add to creamed mixture and mix well. Set aside 1 cup for topping; press remaining crumb mixture into a greased 13x9-in. baking dish., Bake at 400° for 10-12 minutes or until lightly browned. Spread cranberry mixture over crust. Combine the coconut, pecans and reserved crumb mixture; sprinkle over filling. Bake 18-20 minutes longer or until filling is set., Cool on a wire rack. Refrigerate for at least 2 hours. Cut into bars.
Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 111mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
COCONUT-CRANBERRY BARS WITH PECANS
Easy and delicious! Family and friends truly enjoy these wonderful bars. I hope you do as well!
Provided by NancyLou
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h40m
Yield 36
Number Of Ingredients 8
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.
Nutrition Facts : Calories 162 calories, Carbohydrate 18.9 g, Cholesterol 11.3 mg, Fat 9.4 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 4.4 g, Sodium 63.9 mg, Sugar 13.9 g
COCONUT CRANBERRY BARS
"I begged a neighbor for the recipe after tasting these yummy bars at a coffee she hosted," recalls Dolly McDonald of Edmonton, Alberta. "The colors make them real eye-pleasers, too!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Mix cracker crumbs and melted butter until crumbly; press onto bottom of a greased 13x9-in. baking pan. In a large bowl, mix remaining ingredients; spread gently over crust., Bake until edges are golden brown, 25-28 minutes. Cool completely on a wire rack. Cut into bars.
Nutrition Facts : Calories 160 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY COCONUT BARS
Steps:
- Crust: Preheat the oven to 350 degrees F. In a mixing bowl, combine the butter, sugar, and salt and mix well. Gradually add the flour, mixing to combine. Stir in the pecans. Press the mixture into the bottom of an ungreased 9-inch square baking pan. Bake 15 to 20 minutes, until browned.
- Filling: In a mixer, combine the sugar, flour, and baking powder and mix well. Add the eggs, milk, vanilla, and zest and mix well. Fold in the cranberries, coconut, and pecans. When the crust is baked, remove from the oven and spread the filling over it. Return to the oven and bake an additional 30 minutes. Cool in the pan on a wire rack. Cut into bars for serving.
COCONUT CRANBERRY BARS
From a Taste of Home magazine. Made the recipe w/o the pecans for my residents @ the retirement community where I work as a nurse. Definitely a HIT. Pretty with the red cranberries
Provided by mandabears
Categories Bar Cookie
Time 33m
Yield 36 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine graham cracker crumbs with melted butter.
- Press into 13 x 9 pan that has been sprayed with cooking spray.
- Sprinkle coconut, cranberries, vanilla chips and pecans over the crust.
- Pour condensed milk evenly over crust.
- Bake@ 350 degrees for 25-28 minutes or until edges are golden brown.
- Cool on wire rack Cut in bars.
FESTIVE CRANBERRY-COCONUT BARS
Make and share this Festive Cranberry-Coconut Bars recipe from Food.com.
Provided by Vino Girl
Categories Bar Cookie
Time 50m
Yield 40 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F
- Mix flour and baking soda; set aside.
- Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
- Beat in eggs and vanilla.
- Gradually stir in flour mixture until well mixed.
- Stir in cranberries, oats, coconut and 1 cup white chocolate chips.
- Press dough evenly into greased 15x10-inch pan.
- Bake 20 minutes or until edges are golden brown and center is set. Cool in pan on wire rack.
- Cook and stir remaining white chocolate chips and milk in small saucepan on low heat until smooth. Drizzle mixture over top.
Nutrition Facts : Calories 165.5, Fat 8.6, SaturatedFat 5.4, Cholesterol 24.1, Sodium 83.7, Carbohydrate 20.6, Fiber 0.6, Sugar 14, Protein 1.9
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5/5 (1)Category DessertCuisine AmericanCalories 143 per serving
- In a medium bowl, use a hand mixer to beat the butter and sugar together until creamy. Stir in the flour and salt until well combined and crumbly. Press the crust into the bottom of the prepared pan. Bake about 12 minutes until just barely golden around the edges.
- In the same bowl (no need to wash it) whisk together the sugar, flour, baking powder and salt. Add the egg, egg white and lemon juice and stir until well-blended and smooth.
CRANBERRY COCONUT BARS - ANNIE'S NOMS
From anniesnoms.com
5/5 (4)Estimated Reading Time 5 minsServings 12
- Preheat the oven to 180C/350F and spray an 8x8 inch square pan with cooking spray. Place a strip of grease proof paper across one way, leaving overhang for you to lift the bars out. Then place another strip across the pan the oppposite way with overhang.
- Make the shortbread first: place the butter, sugar, flour, salt and vanilla into a large bowl, or the bowl of your stand mixer and mix on high until you have a coarse breadcrumb texture. Then add in 1tbsp of milk and mix on medium speed until the mixture comes together into one large lump.
- Tip the shortbread into your prepared pan and press into an even layer. Place in the oven for 15-17 minutes, until the shortbread is risen and puffy.
- When the shortbread is puffy, remove from the oven while you make the cranberry topping. Place the cranberry sauce into a small bowl and microwave for 45 seconds. Mix the sugar into the cranberry sauce and then pour the mixture over the hot shortbread. Spread over the shortbread, then place in the oven for 20-25 minutes until the cranberry sauce is bubbling all over and an inserted skewer into the centre comes out clean.
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