CHEWY PEANUT BUTTER CRANBERRY BARS
This recipe is a variation from a old 4-H project book. I have been making them for years! I always, always, always have people asking me to make these! Great snack for road trips! I use no-sugar-added peanut butter.
Provided by e.oliver365
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
- Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.
Nutrition Facts : Calories 299.8 calories, Carbohydrate 42.8 g, Fat 13.2 g, Fiber 3.5 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 141.6 mg, Sugar 22.2 g
PEANUT BUTTER AND CRANBERRY BARS
Make and share this Peanut Butter and Cranberry Bars recipe from Food.com.
Provided by Queenkungfu
Categories Bar Cookie
Time 1h22m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Grease a 8x8x2 inch baking pan.
- In a small bowl combine cranberries and water.
- Cover and let stand for 20 minutes; drain well and set aside.
- In a large mixing bowl, beat butter and 1/2 cup of peanut butter until well combined.
- Beat in brown sugar.
- Beat in flour on low speed (mixture will be crumbly).
- Stir in peanuts and cranberries.
- Reserve 1 cup of the crumb mixture.
- Press remaining mixture into pan.
- Bake for 12 minutes.
- Meanwhile for filling, in a medium bowl beat cream cheese and sugar until smooth.
- Add egg, 2/3 cup peanut butter and lemon juice; beat until well combined.
- Spread over crust.
- Sprinkle reserved crumb mixture over filling and press in lightly.
- Bake about 25 minutes or until top is lightly browned.
- Cut into bars.
Nutrition Facts : Calories 262.6, Fat 18.6, SaturatedFat 5.8, Cholesterol 31, Sodium 157.9, Carbohydrate 19.3, Fiber 2.2, Sugar 9.8, Protein 7.6
CRANBERRY COCONUT BARS
Beverly McClarren mixes cranberries, coconut and a little orange peel into the filling of her rich pecan bars. "I happened upon the recipe while watching television," notes the Findlay, Ohio baker. "Whenever i serve them, people ask for the recipe.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1 to 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, pecans, brown sugar and salt. Cut in butter until crumbly. Press onto a greased 9-in. square baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned., Meanwhile, in a large bowl, combine flour and baking powder. Combine the eggs, sugar, milk and vanilla; add to the dry ingredients. Fold in the cranberries, coconut, pecans and orange zest. Pour over crust. Bake 25-30 minutes longer or until set. Cool on a wire rack. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 200 calories, Fat 10g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 132mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY GOOEY BUTTER BARS
With their sweet-and-tart flavor and ooey-and-gooey texture, these bars are easy to love and easy to make. To pull together a pan, you'll only need 15 minutes of hands-on time, which makes them perfect for any holiday get-together (especially the ones that sneak up on you). And since they're baked in a sturdy 13x9 pan, they're easy to tote along. Keep a box of Betty Crocker™ Super Moist™ yellow cake mix-the secret shortcut ingredient in this recipe-on hand and you'll be able to pull off these cranberry-studded and powdered sugar-sprinkled bars whenever you need an easy and crowd-pleasing dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, stir Cake Base ingredients until well blended. Press evenly in pan.
- In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter and the eggs, one at a time, scraping bowl occasionally. Stir in cranberries. Pour and evenly spread batter into pan over cake base.
- Bake 38 to 43 minutes or until golden brown and center is set. Cool completely, about 2 hours.
- When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.
Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 26 g, TransFat 0 g
CRANBERRY-CHOCOLATE PEANUT BUTTER BARS
Try one of our Cranberry-Chocolate Peanut Butter Bars for a sweet treat! You'll find chewy goodness in every bite of these chocolate peanut butter bars.
Provided by My Food and Family
Categories Dairy
Time 37m
Yield 32 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix flour, oats and baking soda until blended.
- Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate and cranberries; gently press onto bottom of prepared pan.
- Bake 20 to 22 min. or until center is set. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 75 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 8 g, Protein 2 g
SWEET & SALTY CRANBERRY BARS
Studded with cranberries, cashews, chocolate and butterscotch, these dreamy morsels make an irresistible pop-in-your-mouth treat perfect for a holiday dessert platter. But be warned-they're so addictive you may want to serve them all year long.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cake mix, egg and butter until combined. Press into a greased 13-in. x 9-in. baking pan. Bake at 375° for 10 minutes., Sprinkle the cranberries, cashews and chips over warm crust. Drizzle with milk. Bake 18-20 minutes longer or until golden brown. Cool completely before cutting into bars.
Nutrition Facts :
CRANBERRY NUT GRANOLA BARS
This is one fast and totally addicting recipe. It's easy to adjust to your tastes or what's in your cupboard - try adding chocolate chips, coconut, raisins, cherries or a spoonful of peanut butter. You'll be making this every week.
Provided by SeattleFarmersMarketGirl
Categories Appetizers and Snacks Snacks Kids Healthy
Time 1h15m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.
- Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.
- Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.
- Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.
Nutrition Facts : Calories 168.9 calories, Carbohydrate 22.3 g, Cholesterol 5.6 mg, Fat 7.5 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 60.3 mg, Sugar 12.6 g
NO-BAKE PEANUT BUTTER GRANOLA BARS WITH DRIED CRANBERRIES & PEPITAS
These refrigerator granola bars take mere minutes to assemble. Our favorite homemade grab-and-go snack!
Provided by Kare for Kitchen Treaty
Time 4h10m
Number Of Ingredients 6
Steps:
- Line an 8-inch by 8-inch baking dish with parchment paper. I like to use a long piece with the sides sticking out so I can use them as "handles" to lift out the bars later on.
- In a large bowl, mix together the oats, pepitas, cranberries, and chia seeds.
- In a medium bowl, mix together the peanut butter and 1/2 cup brown rice syrup.
- Pour the wet ingredients over the dry and mix well with a wooden spoon. If the ingredients aren't quite sticking together, add a little more brown rice syrup, stirring after each addition, until they do.
- Pour into the baking dish and press flat with your hands. The more firmly you can press, the less likely they are to be crumbly!
- Refrigerate for at least 4 hours, until firm. Lift from baking dish and cut with a sharp chef's knife. Store, refrigerated, in an airtight container for up to two weeks.
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