CHEWY CRANBERRY PECAN BARS
I've been making these for several years as I really enjoy the combination of flavors and the relative ease of preparations. They're not only great for the holidays, but year round if you have cranberries in your freezer. -Virginia Anthony, Blowing Rock, North Carolina
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 1 cup flour and 2 tablespoons sugar. Cut in butter until crumbly. Stir in 1/3 cup pecans. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes or until set., Meanwhile, in a large bowl, combine the egg, egg whites, milk, orange zest, vanilla and remaining flour and sugar. Fold in the cranberries, coconut and remaining pecans. Spread over warm crust. Bake 25-30 minutes longer or until top is golden. Cool on a wire rack.
Nutrition Facts : Calories 119 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 25mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CRANBERRY PECAN BARS RECIPE BY TASTY
Here's what you need: raw pecans, pitted date, dried cranberries, salt, milk, vanilla extract
Provided by Mercedes Sandoval
Categories Snacks
Yield 12 bars
Number Of Ingredients 6
Steps:
- Line an 8-inch (20 cm) square baking dish with parchment paper.
- Add the pecans, dates, cranberries, salt, milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
- Transfer the mixture to the prepared baking dish and press into an even layer.
- Chill for 1 hour.
- Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 48 calories, Carbohydrate 12 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, Sugar 11 grams
CRANBERRY PECAN SQUARES
These are always on my holiday platter of goodies. They usually go really quickly. They can be frozen for up to a month.
Provided by luvcookn
Categories Dessert
Time 1h5m
Yield 1 pan, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- In small saucepan, combing cranberries with enough water to cover.
- Cover and bring to boil. Remove from heat and let stand 1 minute.
- Drain and let cool.
- In bowl, cut butter into flour until fine crumbs.
- Stir in 1/4 cup of the sugar and yogurt, mixing well.
- Press evenly into lightly greased 8" square pan.
- Bake 15 minutes at 350 degrees.
- In bowl, beat eggs with remaining 1/2 cup sugar and salt until light.
- Stir in cranberries.
- Pour over base.
- Sprinkle pecans evenly over top.
- Bake 30 minutes.
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