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 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 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 BARS
"I keep cranberries in my freezer all year so I can make these bars whenever I get a craving for their tart cranberry flavor," shares Betty Noga, Milwaukie, Oregon.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a saucepan, bring sugar and water to a boil. Add cranberries and cook until they pop, about 4-6 minutes. Add orange juice, orange zest, butter, cinnamon and salt. Cook 5 minutes longer or until mixture thickens. Remove from the heat; stir in walnuts and set aside. , For crust, combine the flour and salt in a bowl; cut in butter until mixture is crumbly. Add sugar and oats; mix well. Spoon half into an ungreased 13x9-in. baking pan; pat firmly into pan. Spread filling evenly over crust. Top with remaining crumb mixture; pat lightly. , Bake at 400° for 30-35 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 413 calories, Fat 22g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 242mg sodium, Carbohydrate 50g carbohydrate (24g sugars, Fiber 3g fiber), Protein 6g protein.
CRANBERRY TURTLE BARS
Categories Berry Chocolate Nut Dessert Bake Cranberry Pecan Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 3 dozen bars
Number Of Ingredients 17
Steps:
- Make base:
- Preheat oven to 350°F.
- Line a 15- by 10-inch shallow baking pan (1 inch deep) with foil, leaving a 2-inch overhang on the 2 short sides. Butter all 4 sides (but not bottom).
- Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small (roughly pea-size) lumps. Sprinkle into baking pan, then press down firmly all over with a metal spatula to form an even layer. Bake in middle of oven until golden and firm to the touch, 15 to 17 minutes, then cool in pan on a rack.
- Make topping:
- Melt butter in a 3-quart heavy saucepan over moderate heat and stir in sugar, corn syrup, and salt. Boil over moderately high heat, stirring occasionally, until caramel registers 245°F on thermometer, about 8 minutes. Carefully stir in cranberries, then boil until caramel returns to 245°F. Remove from heat and stir in vanilla, then stir in pecans until well coated. Working quickly, spread caramel topping over base, using a fork to distribute nuts and berries evenly. Cool completely.
- Cut and decorate bars:
- Lift bars in foil from pan and transfer to a cutting board. Cut into 6 crosswise strips, then 6 lengthwise strips to form 36 bars.
- Melt half of chocolate in top of a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and add remaining chocolate, stirring until smooth. Transfer chocolate to a small heavy-duty sealable plastic bag. Seal bag and snip off a tiny piece of 1 corner to form a small hole, then pipe chocolate decoratively over bars. Let stand at room temperature until chocolate sets, about 1 hour.
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