Cranberrry Macadamia Bars Recipes

CRANBERRY-MACADAMIA BARS

Steps:

• Blend cookie mix, 1/3 cup butter and egg until soft dough forms. Press dough in bottom of greased 9-inch square pan. Bake at 350°F 15 minutes.
• Heat 1/3 cup butter, brown sugar and cranberries over medium heat, stirring constantly, until mixture comes to a boil. Spoon and spread cranberry mixture evenly over partially baked cookie base. Sprinkle with nuts. Bake 10 to 15 minutes or until light golden brown. Cool completely.
• In resealable freezer plastic bag, mix baking chips and oil; seal bag. Microwave on High 30 to 45 seconds, squeezing mixture in bag every 15 seconds until smooth. Cut 1/4-inch top from corner of bag; drizzle over bars.

CRANBERRY MACADAMIA NUT BARK

Steps:

• Line one 10x15 inch cookie sheet with aluminum foil.
• Place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on medium heat until melted. Stir in cranberries and nuts.
• Spread mixture out on foil, cool, and break into 1 1/ 2 inch pieces. Store in air tight container.

CRANBERRY AND MACADAMIA NUT BARK

Steps:

• Line cookie sheet with foil. Melt candy coating in medium saucepan over low heat, stirring constantly. Remove from heat.
• Stir in cranberries and nuts. Spread on foil-lined cookie sheet. Cool 45 minutes or until completely cooled. Break bark into 1 1/2-inch pieces. Store in tightly covered container.

CRANBERRY MACADAMIA BARK

Steps:

• Line a baking sheet with parchment or waxed paper. In a microwave, melt candy coating; stir until smooth. Stir in macadamia nuts and cranberries., Spread onto prepared pan. Refrigerate until firm. Break into pieces.

CRANBERRY-MACADAMIA BARS

Steps:

• 1. Preheat oven to 350º. For crust, in a medium bowl stir together flour and 3/4 cup sugar. Cut in the butter with a pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup of the nuts. Press the mixture onto the bottom of an ungreased 13 x 9 x 2 baking pan.
• 2. Bake in preheated oven for 10 to 15 minutes or until the crust is light brown around the edges.
• 3. Meanwhile, for topping, beat together the 1 1/4 cups sugar, the eggs, milk, orange zest and vanilla. Pour over the hot crust. Sprinkle with the remaining nuts, cranberries and coconut.
• 4. Bake in oven for 30 minutes more or until golden brown. Cool slightly in pan on a wire rack. Cut into bars while warm. Cool completely. Makes 24 bars.
• 5. To store: Cover and store in the refrigerator for up to 3 days or freeze for up to 3 months.