CRANBERRY OAT BARS
These little bars are great to snack on, are perfect at holiday time, and would be excellent for a cookie exchange. If you have leftover dough after forming the bars, don't worry, I find that the thinner the crust, the better.
Provided by Inger
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 45m
Yield 16
Number Of Ingredients 9
Steps:
- In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan, line with foil, then grease the foil.
- In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.
- Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 38.6 g, Cholesterol 22.9 mg, Fat 9.3 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 5.6 g, Sodium 161.2 mg, Sugar 23.3 g
OATMEAL-CRANBERRY-SOUR CREAM BARS
Prize-Winning Recipe 2006! Oatmeal cookie mix creates a head start to a fruit-filled bar cookie. Yum!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil extending up over sides of pan. Spray foil-lined pan with cooking spray.
- In large bowl, stir cookie mix, cinnamon, butter and egg until stiff dough forms. Reserve 1/4 of the dough. Press remaining dough in bottom of foil-lined pan. Bake 15 minutes.
- In small bowl, stir sour cream, sugar, lemon peel, vanilla and egg yolk until well blended. Stir in cranberries. Spread over crust. Stir pecans into reserved oatmeal dough; crumble over cranberry mixture.
- Bake 18 to 20 minutes or until top is light brown. Cool 30 minutes. Refrigerate 2 hours. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 21 g, TransFat 0 g
OATMEAL CRANBERRY COOKIES
Steps:
- Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.
CRANBERRY OATMEAL BAR COOKIES
I always make this with cranberries but it could be made with almost any dried fruit. I adapted this recipe from a recipe in a mystery book by Joanne Fluke. This recipe can be doubled to make a 9 x 13 inch pan of cookies.
Provided by Sandyg61
Categories Bar Cookie
Time 50m
Yield 16-25 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, rack in the middle position.
- Melt butter in a large microwave safe bowl.
- Add both sugars and let cool a bit.
- Add eggs, baking powder, baking soda, salt, cinnamon, nutmeg, and vanilla.
- Add flour and mix.
- Add the cranberries and oats and mix everything up. The dough will be quite stiff.
- With a spatula spread dough evenly into a greased 8x8 baking pan.
- Bake at 350 for 25- 30 minutes.
- Cut into bars when cool.
- These freeze well if you roll them in foil and put them in a freezer bag.
CRANBERRY OATMEAL BARS
Nobody can ever seem to get enough of these bars when I make them. They're very fast to make, too.
Provided by colettenoelle
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 28m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking pan.
- Pour melted butter into a mixing bowl, and beat in the egg, brown sugar, and vanilla extract. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice together in a separate mixing bowl. Stir the flour mixture into the butter mixture until thoroughly blended. Mix in the cranberries, pecans, and oats until evenly blended. Press mixture into prepared baking dish.
- Bake in preheated oven until top is dry and edges slightly pull away from the sides of the pan, 13 to 15 minutes. Cool before cutting into squares.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 24.8 g, Cholesterol 35.8 mg, Fat 13.4 g, Fiber 1.9 g, Protein 3 g, SaturatedFat 5.5 g, Sodium 147.4 mg, Sugar 11.3 g
OATMEAL CRANBERRY WHITE CHOCOLATE COOKIE BARS
If you're looking for a classic (and pretty!) flavor combination, try our Oatmeal Cranberry White Chocolate Cookie Bars. This soft oatmeal cookie bar is made with Betty Crocker™ oatmeal cookie mix while sweet and creamy white chocolate is drizzled on top, and sweet, tart and slightly chewy dried cranberries and more white chocolate are stirred into the dough. Quick and fun, this cranberry-oatmeal cookie bar recipe will add extra flavor to your cookie tray.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In large bowl, stir cookie mix, softened butter, water, egg and cinnamon with spoon until soft dough forms. Reserve 1/4 cup of the chopped white chocolate for topping. Stir remaining chopped white chocolate and the cranberries into dough. Spread dough in bottom of pan.
- Bake 25 to 29 minutes or until toothpick inserted in center comes out clean and edges are golden brown. Cool completely on cooling rack, about 1 hour 30 minutes.
- In small microwavable bowl, microwave reserved 1/4 cup chopped white chocolate uncovered on Medium (50%) 30 seconds. Stir; continue to microwave in 15-second increments until white chocolate can be stirred smooth. Spoon into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe over top of bar.
- Refrigerate about 30 minutes or until melted white chocolate is set. For bars, cut into 4 rows by 4 rows. Store covered in airtight container.
Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 22 g, TransFat 0 g
CINNAMON-CRANBERRY OAT BARS
I'm a swim coach for kids, and I started making these bars for them as a snack. I wanted something that was easy to eat but would also give them energy. The kids loved them from the very first time I brought them. Now I bring them to every team event. -Sarah Riviere, Prescott, Arizona
Provided by Taste of Home
Time 20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine oats, Rice Krispies, cranberries, flax, 1 teaspoon cinnamon and nutmeg., In a large saucepan, combine brown sugar, corn syrup, oil and honey; cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla and salt., Stir in oat mixture; toss to coat. Press firmly into a 9-in. square pan coated with cooking spray. Combine sugar and remaining cinnamon; sprinkle over bars. Cool completely. Cut into bars.
Nutrition Facts : Calories 211 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 72mg sodium, Carbohydrate 40g carbohydrate (20g sugars, Fiber 3g fiber), Protein 3g protein.
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- To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray.
- To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.
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