Cranberry Apricot Granola Bars Delicious Food

CRANBERRY-APRICOT BARS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray. In large bowl, beat crust ingredients with electric mixer on low speed until mixture looks like coarse crumbs. Press in pan.
• Bake 28 to 30 minutes or until light golden brown. Meanwhile, in medium bowl, mix filling ingredients.
• Remove partially baked crust from oven. Reduce oven temperature to 325°F. Spread filling evenly over crust.
• Bake 8 to 10 minutes longer or until mixture is set and appears glossy. Cool completely, about 45 minutes. For bars, cut into 4 rows by 4 rows.

CRANBERRY-APRICOT BARS

Steps:

• Heat oven to 350. Line an 8 inch square pan with foil, spray with cooking spray.
• In large bowl beat crust ingredients with electric mixer on low speed until mixture looks like coarse crumbs. Press in pan.
• Bake 28 to 30 minutes or until light golden brown. Meanwhile, in medium bowl, mix filling ingredients.
• Remove partially baked crust from oven. Reduce oven temperature to 325. Spread filling over crust.
• Bake 9 to 12 minutes longer or until mixture is set and appears glossy. Cool completely, about 45 minutes.
• For bars, cut into 4 rows by 4 rows.

APRICOT-CRANBERRY GRANOLA BARS

Steps:

• Heat oven to 325°F. Line 8-inch square pan with parchment paper, extending paper over sides of pan, and line cookie sheet with parchment paper.
• In food processor, pulse granola a few times to break up into smaller pieces. Set aside.
• In large bowl, stir together applesauce, honey and molasses. Add granola, cranberries and apricots; stir thoroughly to combine. Pour mixture into pan; press firmly into pan.
• Bake 25 to 30 minutes. Cool 10 minutes. Freeze uncovered 1 hour.
• Using parchment paper, lift mixture from pan. Cut into bars. Place bars on paper-lined cookie sheet. Freeze uncovered at least 1 hour longer before serving. Store in freezer.

CRANBERRY-APRICOT GRANOLA BARS--DELICIOUS!!

Steps:

• Heat oven to 325°F Line an 8x8-inch baking pan with foil, allowing foil to extend over edges of pan. Lightly coat the foil with vegetable cooking spray;set aside.
• In a large bowl stir together the granola, oats, fruit, and flour.
• In a small bowl whisk together the egg, honey, oil, and cinnamon. Add to granola mixture. Stir until combined.
• Pat mixture firmly into prepared pan.
• Bake for 30 min or until golden brown. Cool in pan on a wire rack. Use foil to lift mixture from pan. Trim edges, if desired. Cut into bars.
• To store, place in airtight container and store at room temperature up to 3 days or freeze up to 3 months.

BRANDIED CRANBERRY-APRICOT BARS

Steps:

• In a 4 cup glass measuring bowl combine raisins, cranberries, apricots, and brandy or water.
• Cover with plastic wrap; turn back a corner to vent.
• Cook on high for 2 minutes.
• (Or, place fruit and brandy in a saucepan; bring to boiling. Remove from heat.) Let stand for 20 minutes.
• Drain.
• For crust, in a medium mixing bowl stir together 1 cup flour and 1/3 cup brown sugar.
• Cut in margarine or butter till mixture resembles coarse crumbs.
• Press into an ungreased 8x8x2-inch baking pan.
• Bake in a 350* oven about 20 minutes.
• or till golden.
• In a medium bowl beat eggs with a mixer on low speed for 4 minutes.
• ;stir in the 1 cup brown sugar, the 1/2 cup flour, and vanilla.
• Add drained fruit and nuts; stir to mix.
• Pour mixture over crust; spread evenly.
• Bake about 40 minutes.
• or till a toothpick inserted near the center comes out clean, covering with foil the last 10 minutes.
• to prevent over-browning.
• Cool.
• Sprinkle with powdered sugar.
• To serve, cut into squares.
• Makes 16 bars.