Cranberry Turtle Bars Recipes

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CRANBERRY TURTLE BARS



Cranberry Turtle Bars image

Make and share this Cranberry Turtle Bars recipe from Food.com.

Provided by dicentra

Categories     Bar Cookie

Time 2h35m

Yield 36 bars

Number Of Ingredients 12

2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter, cut into 1/2-inch cubes
1 cup unsalted butter
1 2/3 cups granulated sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1 1/2 cups cranberries, coarsely chopped (not thawed)
1 teaspoon vanilla
3 cups pecans, toasted and cooled, then coarsely chopped (12 oz)
2 ounces fine-quality bittersweet chocolate, very finely chopped (not unsweetened)

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.

Nutrition Facts : Calories 223.4, Fat 15.6, SaturatedFat 6.2, Cholesterol 23.7, Sodium 68.7, Carbohydrate 21.1, Fiber 1.2, Sugar 13.4, Protein 1.7

CRANBERRY TURTLE BARS



Cranberry Turtle Bars image

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

For base
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
For topping
2 sticks (1 cup) unsalted butter
1 2/3 cups granulated sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1 1/2 cups fresh or frozen cranberries (not thawed; 63/4 oz), coarsely chopped
1 teaspoon vanilla
3 cups pecans (12 oz), toasted and cooled , then coarsely chopped
For decoration
2 oz fine-quality bittersweet chocolate (not unsweetened), very finely chopped
Special equipment:
Special equipment: a candy thermometer

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.

CRANBERRY CRUMB BARS



Cranberry Crumb Bars image

Celebrate the season with cranberry bars! They're super easy to make and can be cut into mini squares, just right for a dessert tray.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 24

Number Of Ingredients 13

2 1/2 cups Gold Medal™ all-purpose flour
1 cup sugar
1/2 cup ground slivered almonds
1 teaspoon baking powder
1/4 teaspoon salt
1 cup cold butter
1 egg
1/4 teaspoon ground cinnamon
4 cups fresh or frozen cranberries
1 cup sugar
Juice of 1/2 orange (4 teaspoons)
1 tablespoon cornstarch
1 teaspoon vanilla

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.

Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 18 g, TransFat 0 g

CRANBERRY BLISS BARS (STARBUCKS COPYCAT)



Cranberry Bliss Bars (Starbucks Copycat) image

You'll find these bars at Starbucks during special holidays. The texture is like a chewy brownie, but the flavors include white chocolate, zesty orange, and cranberry, finished with a cream cheese frosting. NOTES - this recipe uses a 10x15 pan. One of the photos shows you how to make the right cuts to create signature triangle shapes. Nov. 2013 note - the bars bought from Starbucks have gone down-hill this year with icing that is flavorless and no real ginger flavor to the bars. Skip Starbucks and make your own! For Valentine's Day, I used a heart-shaped cookie cutter and tinted the icing pink. They were beautiful!

Provided by CookinDiva

Categories     Bar Cookie

Time 2h40m

Yield 40 serving(s)

Number Of Ingredients 18

1 cup butter (2 sticks, very soft)
1 cup brown sugar (some cooks reduce this to 2/3 cup)
1/3 cup granulated sugar
3 large eggs
2 teaspoons orange extract or 2 teaspoons vanilla extract
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 cup craisins (dried cranberries)
3/4 cup white chocolate chips
3 ounces cream cheese, softened
2 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon orange extract (or vanilla)
1/3 cup craisins, chopped
1 -2 tablespoon grated orange rind
1/3 cup white chocolate chips
1/2 teaspoon canola oil

Steps:

  • Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 10x15 by lining it with parchment paper or use a non-stick spray.
  • BARS: With an electric mixer, beat together softened butter and sugars 3-5 minutes until light; gently blend in eggs and orange extract (don't overbeat eggs). Add the flour, baking powder, and ginger and beat briefly. Add the cranberries and chips, stirring just until incorporated.
  • Spread thick batter in prepared 10x15 pan. Bake 350 for 20-24 minutes until light brown AT EDGES and a skewer tests clean. Don't overbake or your bars will be dry. Let it cool completely. NOTE: If you use a 9x13 pan, the bars will be thicker and will take 26-28 minutes.
  • FROSTING: Blend cream cheese and butter until fluffy. Add orange extract and confectioners sugar and beat until frosting is fluffy and spreadable (adding 1 t. milk if needed). Spread evenly over COOLED bars.
  • GARNISH: Use a zester to remove rind from an orange; sprinkle zest over frosted bars. Chop 1/3 cup Craisins coarsely; sprinkle over frosted bars.
  • DRIZZLE: Mix white chocolate and oil in a glass measuring cup. Microwave 1 minute; stirring every 15 seconds until melted. Use a fork or whisk to drizzle the white chocolate diagonally across the bars.
  • Allow one hour for the white chocolate to set before cutting. **To make signature Starbuck triangles, cut into 20 large squares (5 cuts by 4 cuts with the knife). Then cut each square in half diagonally to create triangles.

CRANBERRY TURTLE BARS - DEE DEE'S



Cranberry Turtle Bars - Dee Dee's image

Sweet. Nutty, Satisfying. I could go on for days about these little treats. The cranberry caramel - soooo good. This is a seasonal dessert that I plan to prepare more than just at the holidays.

Provided by Diane Atherton

Categories     Other Desserts

Time 40m

Number Of Ingredients 17

THE CRUST
2 c all purpose flour
1/2 c packed light brown sugar
1/2 tsp salt
3/4 c cold unsalted butter, cut into 1/2-inch cubs
THE CRANBERRY CARAMEL FILLING
1 c unsalted butter
1 2/3 c sugar
1/4 c light corn syrup
1/2 tsp salt
1 1/2 c fresh cranberries, coarsley chopped
1 tsp vanilla
3 c pecans, toasted and cooled, coarsley chopped
1 c coconut, flaked
1/4 c semi-sweet mini chocolate chips
FOR GARNISH
2 oz fine-quality bittersweet chocolate, very finely chopped

Steps:

  • 1. DIRECTIONS FOR CRUST: Preheat oven to 350 degrees. Line a 15 X 10-inch shallow baking pan with parchment paper. NOTE: I used a 9 X 13-inch pan and I sprayed bottom of pan with PAM before placing parchment paper in bottom of pan. Butter all 4 sides of pan.
  • 2. In your food processor, place the flour, brown sugar, and salt and process to combine. Add the cold butter and pulse until the pastry starts to come together and form clumps. Transfer the pastry to the prepared pan and, using your fingertips, evenly press the pastry onto the bottom of the pan. (Can use a metal spatual to form an even layer.) Gently pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)
  • 3. Bake in the middle of the oven until golden and firm to the touch, about 15 to 17 minutes; cool in pan on a rack. NOTE: Using a 9 X 13-inch pan, I baked for 20 minutes.
  • 4. DIRECTIONS FOR CARAMEL TOPPING: Melt butter in a 3-quart heavy saucepan over a medium heat; stir in sugar, corn syrup, and salt. Boil over a medium heat, stirring occasionally, until mixture registers 245 degrees on a candy thermometer, about 8 minutes.
  • 5. Carefully stir in cranberries; boil until caramel returns to 245 degrees.
  • 6. Remove from heat; stir in vanilla; add pecans and stir until well coated.
  • 7. Working quickly, spread caramel topping over base, using a form to distribute nuts and cranberries evenly; sprinkle coconut and chocolate chips over top; cool completely.
  • 8. FOR THE GARISH: Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water; stir until smooth.
  • 9. Remove bowl from heat and continue stirring until completely cool. Using either a pastry bag or using a spoon; lightly drizzle the chocolate over the bars; let cool completely. NOTE: I used a ziploc bag and snipped a very small corner of the bag.
  • 10. Once cooled; cut into 36 bars and serve.

TURTLE BARS



Turtle Bars image

This recipe of my mother's is a 'must make' for the holidays," reveals field editor Faye Hintz of Springfield, Missouri. "I always have good intentions of taking some to Christmas parties, but my family finishes them too soon!"

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 8 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
1 cup packed brown sugar
2 cups all-purpose flour
1 cup pecan halves
TOPPING
2/3 cup butter, cubed
1/2 cup packed brown sugar
1 cup semisweet chocolate chips

Steps:

  • In a large bowl, beat butter and sugar until smooth. Gradually add flour; beat until crumbly. Press firmly into an ungreased 13-in. x 9-in. baking pan. Arrange pecans over crust. , In a small heavy saucepan, combine butter and brown sugar. Bring to a boil; boil for 1 minute or until smooth, stirring constantly. Pour over pecans. , Bake at 350° for 18-22 minutes or until bubbly. Sprinkle chocolate chips on top; Cool in pan on a wire rack for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares.

Nutrition Facts : Calories 58 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 24mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

CRANBERRY BARS



Cranberry Bars image

"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

FILLING:
3/4 cup sugar
1/2 cup water
2 cups fresh or frozen cranberries
1/4 cup orange juice
1 tablespoon grated orange zest
1 tablespoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup chopped walnuts
CRUST:
2 cups all-purpose flour
1/4 teaspoon salt
1-1/4 cups cold butter
1 cup sugar
3 cups quick-cooking oats

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.

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