Cranberry Date Bars Recipes

CRANBERRY-DATE BARS

Steps:

• Preheat oven to 350 degrees F. Line an 8-inch square baking pan with foil, extending the foil up and over the edges of the pan. Lightly coat foil with cooking spray; set aside.
• In a medium bowl combine biscuit mix and cardamom; stir in dates, cranberries, and pecans. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until combined. Beat in egg and vanilla. Beat in dry mixture just until combined.
• Spread dough evenly in prepared pan. Bake for 25 to 30 minutes or until top is lightly browned and a toothpick inserted in center comes out clean. Cool in pan on a wire rack.
• To serve, remove baked mixture from pan by lifting foil. Place on a cutting board; cut into bars. Dust with powdered sugar. Makes 20 bars.

WINNING CRANBERRY DATE BARS

Steps:

• Preheat oven to 350°. In a large saucepan, combine cranberries and dates. Cover and cook over low heat until berries pop, 15 minutes, stirring often. Remove from the heat and stir in vanilla; set aside., In a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Stir in butter until crumbly. Press half into an ungreased 13-in. x 9-in. baking pan. Bake 8 minutes. Spoon cranberry mixture over the crust; spread gently. Sprinkle with remaining crumb mixture; pat down gently., Bake until golden brown, 20-25 minutes. Cool on a wire rack. Combine glaze ingredients; drizzle over bars.

CRANBERRY DATE BARS

Steps:

• 1. In a saucepan, over low heat, simmer cranberries, dates, and water for 15 minutes, stirring occasionally, until the cranberries have popped. Remove from heat; stir in vanilla and set aside.
• 2. In a large bowl, combine the flour, oats, brown sugar, baking soda, and salt. Stir in butter until well blended.
• 3. Pat half the oat mixture into an ungreased 13"x9"x2" baking pan. Bake at 350 for 8 minutes. Spoon cranberry mixture over crust. Sprinkle with the remaining oat mixture. Pat gently.
• 4. Bake at 350 for 25 - 30 minutes or until browned. Cool.
• 5. Combine glaze ingredients; drizzle over bars. Yield: 3 dozen bars.
• 6. You might want sometimes to serve bar cookies with ice cream. Not so with these! They're so yummy by themselves that nothing else is needed except, maybe, a good cup of coffee.
• 7. Susan uses only half the glaze recipe, but I LOVE confectioners' sugar, so I use all of it!

CRANBERRY DATE BARS

Steps:

• 1. Heat oven to 350^. Butter or spray a jelly roll pan;set aside. Filling: In a 2 quart saucepan, over medium heat, cook together cranberries and dates with the water, stirring constantly, until berries have popped. Cool --- Crust: In a mixing bowl cream butter; gradually add sugar and continue beating until blended. Blend in vanilla. Sift together flour, soda and salt; gradually add to creamed mixture. Stir in oats. Pat slightly more than half of crumb mixture on the prepared pan. Spread filling evenly over cookie crust. Sprinkle remaining crumb mixture on top. Bake in preheated oven for 25-30 minutes. Cool in pan on wire rack. --- Glaze: In a mixing bowl beat together ingredients until smooth. When cookie bars are cool, drizzle with the glaze. Cut into bars , size of your choice.

CRANBERRY LEMON BARS

Steps:

• Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve.
• Make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray.
• Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes.
• While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have 1/2 cup. Squeeze the juice from another lemon, if needed.
• Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth.
• Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers.
• Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife between cuts for clean slices. If desired, sift confectioners' sugar over the tops just before serving.

CRANBERRY AND CARAMEL DATE BARS

Steps:

• Preheat oven 350°F.
• In bowl, combine cranberries and 2 tablespoons sugar.
• In a bowl, combine 2 cups flour,oats,remaining 1/2 cup sugar, brown sugar and soda.
• Add butter and mmx well (pastry blender works well).
• Reserve 1 cup crumb mixture.
• Press remainder firmly on bottom of 13x9-inch baking pan.
• Bake 15 minutes.
• Sprinkle dates, walnuts and cranberry mixture over crust.
• Mix caramel topping and remaining 1/3 cup flour; Spoon over fruit and walnuts.
• Top with reserved crumb mixture.
• Bake 20 minutes or until lightly brown.
• Cool.
• Cut into bars.

CRANBERRY BARS

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.

BEST DATE BARS

Steps:

• In a saucepan, combine dates, sugar and water. Cook, stirring frequently, until very thick. Stir in walnuts, if desired; cool. , Sift the flour, salt and baking soda together in a large bowl; add oats and brown sugar. Cut in butter until mixture is crumbly. Sprinkle water over mixture; stir lightly. Pat half into a greased 13x9-in. baking pan. Spread with date mixture; cover with remaining oat mixture and pat lightly. , Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

CRANBERRY OAT BARS

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.

CRANBERRY CRUMB BARS

Steps:

• Heat oven to 375°F. Grease 13x9-inch pan with butter or cooking spray.
• In large bowl, mix flour, 1 cup sugar, the almonds, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.
• In medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.
• Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.

CRANBERRY NUT BARS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

CRANBERRY BARS

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.

SOUR CREAM CRANBERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Combine oats and 1-1/2 cups flour; add to the creamed mixture until blended. Set aside 1-1/2 cups for topping. , Press remaining crumb mixture into an ungreased 13x9-in. baking pan. Bake 10-12 minutes or until lightly browned., Meanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and remaining flour. Spread evenly over crust. Sprinkle with reserved crumb mixture. , Bake 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.