Orange Cranberry Bars Recipes

ORANGE CRANBERRY COOKIE BARS

Steps:

• Preheat oven to 350°. In a large bowl, beat brown sugar, melted butter, eggs and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture. Stir in baking chips, cranberries, pecans and orange zest., Spread into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool completely in pan on a wire rack., For frosting, in a large bowl, combine cream cheese, confectioners' sugar, butter, 1 tablespoon zest and vanilla; beat until smooth. Spread over bars. Combine dried cranberries and remaining 2 tablespoons zest; sprinkle over frosting. Refrigerate at least 2 hours. Cut into triangles. Store in the refrigerator.

CRANBERRY-ORANGE BARS

Steps:

• Grind cranberries and oranges (including peel). Set aside. In a large saucepan, combine the sugar, cornstarch and ginger. Add ground fruit; bring to a boil. Reduce heat; cook and stir for 15 minutes or until thickened. Remove from the heat; stir in nuts if desired. Set aside to cool. , Meanwhile, for crust, in a large bowl, combine the flour, sugar and lemon zest. Cut in butter until coarse crumbs form. Add egg yolks and vanilla. Gradually add water, tossing with a fork until dough forms a ball. , Pat two-thirds of dough into a greased 13x9-in. baking pan. Cover with cranberry-orange mixture. Crumble remaining dough on top. Bake at 425° for 20-25 minutes or until topping is golden brown. Cool on a wire rack; cut into bars.

CRANBERRY ORANGE BARS

Steps:

• Preheat the oven to 350°F. Generously butter an 8-inch square baking pan and set aside.
• Whisk the eggs, orange juice, and melted butter together in a small bowl and set aside.
• Sift the flour, baking powder, salt, and sugar into a large mixing bowl and combine.
• Stir in the cranberries, orange zest, and almonds.
• Add the egg and butter mixture and combine just until incorporated. Do not overmix.
• Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 10 minutes, then turn onto a cooling rack to cool completely before cutting into 2-inch square bars.
• Store up to 2 days, covered, at room temperature, or refrigerate in a tightly sealed container for up to 1 week.

CRANBERRY-ORANGE COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
• Beat butter, brown sugar, and white sugar for bars together with an electric mixer until light and fluffy, about 5 minutes. Stir in eggs, orange extract, and vanilla extract until well blended. Add flour, baking powder, and ginger; mix until well incorporated and the batter looks like soft cookie dough. Stir in cranberries and white chocolate chips until well mixed. Spread the stiff batter into the prepared pan.
• Bake in the preheated oven until light brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Don't overbake, or your bars will be dry. Let cool completely, about 30 minutes.
• Meanwhile, mix cream cheese and butter for frosting together until light and fluffy. Add confectioners' sugar and orange extract; beat mixture until fluffy and spreadable. Spread evenly over the cooled bars.
• Combine cranberries and orange zest for topping in a food processor and roughly chop. Sprinkle evenly over the frosted bars.
• Mix white chocolate chips and oil together in a glass, microwave-safe measuring cup. Microwave until fluid enough to drizzle, 1 minute to 1 minute 15 seconds, stirring every 15 seconds until melted. Use a fork or whisk to drizzle the melted chocolate diagonally across the bars.
• Allow chocolate to set for at least 1 hour before cutting into squares or triangles.

ORANGE CRANBERRY BARS

Steps:

• In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes., Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. , Bake for 15-20 minutes or until golden brown. Cool on a wire rack.

CRANBERRY ORANGE STREUSEL BARS

Steps:

• Let cranberries stand at room temp 1 hour.
• Place 1 rack in middle of oven and preheat to 350.
• Line 9x13 baking pan with foil, leaving overhand on all sides and generously grease foil.
• Combine flour, oats, sugar, nutmeg, baking powder and salt in a bowl.
• Work butter in with your fingers until creamy. Reserve 1 cup.
• Press into prepared pan. Bake until light golden brown, about 12 minutes.
• Grate 1 teaspoon orange peal and squeeze 1/3 cup juice from orange. In medium bowl, whisk with milk, egg yolks, vanilla until well combined.
• Sprinkle cranberries evenly over the hot crust. Pour mixture over berries. Use spatula to gently distribute evenly. Bake 7 minutes or until orange mixture just begins to form a skin around the edges.
• Remove pan from oven and sprinkle evenly with reserved topping, then almonds. Bake 30 minutes or until filling bubbles and topping is golden brown.
• Cool in pan on wire rack 1 hour.
• Carefully lift out of pan. Cool completely on wire rack.
• Remove foil and cut into 24 bars.
• Serve or store in airtight container up to 3 days or freezer up to 3 months.

CRANBERRY ORANGE BARS

Steps:

• Grind cranberries and oranges, including peel; set aside.
• In a saucepan, combine sugar, cornstarch, ginger.add ground fruit -- bring to a boil.
• Reduce heat, cook and stir for 15 minutes or until thick.
• Remove from the heat; stir in nuts, if using.
• Set aside to cool.
• Meanwhile for crust:.
• Combine flour, sugar and lemon peel in large bowl.
• Cut in butter until coarse crumbs form.
• Add egg yolks, vanilla and just enough water so dough holds it shape.
• Pat two thirds of dough into 13x9 pan --
• Cover with cranberry orange mixture.
• Crumble remaining dough on top.
• Bake at 425°F for 20-25 minutes or until topping is golden brown.
• Cool and cut into bars.