Coconut Cranberry Walnut Bars Food

COCONUT CRANBERRY BARS

Steps:

• Heat oven to 350°F.
• Combine 1 1/2 cups flour and sugar in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake 15 minutes or until edges are lightly browned.
• Combine all topping ingredients in bowl; mix well. Spread over hot, partially baked crust. Continue baking 20-25 minutes or until golden brown. Cool completely. Cut into bars.

CRANBERRY COCONUT BARS

Steps:

• In a large bowl, combine the flour, pecans, brown sugar and salt. Cut in butter until crumbly. Press onto a greased 9-in. square baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned., Meanwhile, in a large bowl, combine flour and baking powder. Combine the eggs, sugar, milk and vanilla; add to the dry ingredients. Fold in the cranberries, coconut, pecans and orange zest. Pour over crust. Bake 25-30 minutes longer or until set. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

CHEWY COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
• Bake 20 to 25 minutes. Let cool before cutting into bars.

CRANBERRY COCONUT BARS

Steps:

• Crust: Preheat the oven to 350 degrees F. In a mixing bowl, combine the butter, sugar, and salt and mix well. Gradually add the flour, mixing to combine. Stir in the pecans. Press the mixture into the bottom of an ungreased 9-inch square baking pan. Bake 15 to 20 minutes, until browned.
• Filling: In a mixer, combine the sugar, flour, and baking powder and mix well. Add the eggs, milk, vanilla, and zest and mix well. Fold in the cranberries, coconut, and pecans. When the crust is baked, remove from the oven and spread the filling over it. Return to the oven and bake an additional 30 minutes. Cool in the pan on a wire rack. Cut into bars for serving.

COCONUT CRANBERRY BARS

Steps:

• Preheat oven to 350 degrees.
• Combine graham cracker crumbs with melted butter.
• Press into 13 x 9 pan that has been sprayed with cooking spray.
• Sprinkle coconut, cranberries, vanilla chips and pecans over the crust.
• Pour condensed milk evenly over crust.
• Bake@ 350 degrees for 25-28 minutes or until edges are golden brown.
• Cool on wire rack Cut in bars.

COCONUT CRANBERRY BARS

Steps:

• Preheat oven to 350°. Mix cracker crumbs and melted butter until crumbly; press onto bottom of a greased 13x9-in. baking pan. In a large bowl, mix remaining ingredients; spread gently over crust., Bake until edges are golden brown, 25-28 minutes. Cool completely on a wire rack. Cut into bars.

COCONUT-CRANBERRY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine cracker crumbs and melted butter. Press into the prepared pan.
• Combine condensed milk, chocolate chips, cranberries, coconut, and pecans in a bowl; mix well. Gently spread over the crust.
• Bake in the preheated oven until the edges are brown and the chips have almost fully melted, 25 to 28 minutes. Remove from the oven and cool to room temperature, about 30 minutes. Cut into 36 bars.

CRANBERRY WALNUT BARS

Steps:

• CRUST:.
• Combine flour and 1/2 cup sugar in a mixer, blender or food processor. Add butter in small pieces and blend quickly, just until mixture resembles coarse meal.
• Blend egg and milk together, pour into flour mixture and mix just until dough comes together. Divide dough into 2 equal portions.
• Wrap dough in plastic and refrigerate 1 hour.
• FILLING:.
• Preheat oven to 300 degrees Fahrenheit (149 C).
• Spread walnuts on a baking sheet and toast in oven for 5 minutes (less if using pre-chopped walnuts - they can burn easily). Remove walnuts from oven.
• Increase oven temperature to 375 F (190 C).
• In a medium saucepan, bring cranberries, water and sugar to a boil.
• Reduce heat and simmer until berries have broken down and syrup has thickened, about 15 minutes.
• Remove pan from heat and stir in butter. Add almond liqueur, if desired. Cover pan and set aside to allow berries to cool and thicken.
• Coarsely chop walnuts and stir into cranberries.
• Lightly grease a 9x13-inch baking pan. Remove dough from refrigerator and work with hands until pliable.
• On a floured surface, roll one half into a 10x14 rectangle. Lift it by wrapping around the rolling pin, then unroll over prepared pan. Press dough evenly over bottom and 1/2-inch up sides. Repair any cracks by pressing together with fingers.
• Pour cooled cranberry mixture over bottom crust. Roll remaining dough as above and place over filling. Trim away excess dough. Press down on top layer gently to fuse the layers. Sprinkle with 1 teaspoon sugar.
• Bake on middle rack in oven until edges are golden brown and center is light brown, 25-30 minutes. Cool and cut into squares.