Dole Date And Cranberry Crumb Bars Recipes

CRANBERRY DATE BARS

Steps:

• Preheat oven to 350°. Place cranberries, dates and water in a saucepan; bring to a boil over medium heat. Reduce heat; simmer, covered, until berries pop, about 15 minutes, stirring occasionally. Remove from heat; stir in vanilla., Mix flour, oats, brown sugar, baking soda and salt; stir in melted butter. Press half of the mixture into an ungreased 13x9-in. pan. Bake 8 minutes. , Spoon cranberry mixture over crust. Sprinkle with remaining oat mixture; pat down gently. Bake until golden brown, 25-30 minutes longer. Cool completely on a wire rack., Mix glaze ingredients. Drizzle over top.

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 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 CRUMB BARS

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned. , In a large bowl, beat cream cheese until smooth. Add milk and lemon juice. Pour over crust. In a small bowl, combine the cornstarch and brown sugar. Stir in the cranberry sauce until combined. Spoon over cream cheese layer. For topping, combine the flour and brown sugar in a bowl; cut in butter. Fold in walnuts. Sprinkle over filling., Bake at 325° for 40-45 minutes or until topping is golden brown. Cool on a wire rack. Cover and refrigerate for 3 hours before cutting.

DOLE DATE AND CRANBERRY CRUMB BARS

Steps:

• Cook dates with 1/2 cup juice, in saucepan, 5 minute or until thickens. Stir in remaining juice, 1/3 cup cranberries, and orange peel.
• Combine sugar and honey in bowl. Add oats flour, sugar, baking soda, and salt in bowl.
• Slowly add margarine until combined.
• Press 2/3 of oat mixture onto bottom of 8" or 9" square pan. Spread date filling over crust. Stir remaining 1/4 cup cranberries into oat mixture. Cover filling with crust. Press down firmly.
• Bake at 375 for 25 minute or until lightly brown.
• Cool and let cut.

CRANBERRY CRUMBLE BARS

Steps:

• Filling:If making your own, pulse dried cranberries and granulated sugar in a food processor until a coarse paste forms. Transfer to a saucepan. Whisk cornstarch into cold water, then add to cranberry mixture, whisking to combine. Stir in juice. Simmer over medium-high heat, stirring occasionally, until mixture thickens and sugar dissolves, about 8 minutes. Remove from heat; let cool completely.
• Dough:Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment, letting 2 long sides overhang edges. Butter parchment, then flour parchment and sides of pan.
• Whisk together flour, baking soda, salt, and cinnamon. Add brown sugar and butter, and stir until well combined. Mix in egg and vanilla, then oats and walnuts.
• Press half the dough into pan. Spread the filling evenly over the dough, then crumble remaining dough on top of filling. Bake until golden and cooked through, about 40 minutes. Let cool completely in pan on a wire rack, about 1 hour, then lift out using parchment. Cut into 2-inch squares.