Cranberry Caramel Bars Food

CARAMEL CRANBERRY BARS

Steps:

• In a small bowl, combine the cranberries, dates, pecans and 2 tablespoons sugar; set aside. , In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and remaining sugar. Stir in butter; set aside 1 cup for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes. , Meanwhile, place the remaining flour in a small bowl. Stir in caramel topping until smooth; set aside. Sprinkle cranberry mixture over crust; drizzle with caramel mixture. Sprinkle with reserved crumb mixture. , Bake for 30-35 minutes or until golden brown and bubbly. Cool on a wire rack. Cut into bars. Store in the refrigerator.

CRANBERRY-CARAMEL CAKE

Steps:

• Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pumpkin pie spice, eggnog, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in cranberries and walnuts. Pour into pan.
• Bake 45 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Turn cake upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
• Melt butter in 2-quart saucepan over medium-high heat. Stir in brown sugar and corn syrup. Heat to boiling. Cook about 1 minute, stirring constantly, until sugar dissolves. Stir in whipping cream. Return to boiling, stirring constantly. Remove from heat. Serve warm sauce over cake.

CRANBERRY CARAMEL DATE BARS

Steps:

• Turn on music and put on a cute apron. Both of these things make baking more awesome. Also, preheat your oven to 350. :)
• Assemble your army.
• Wash cranberries, stir together with 2 tablespoons sugar in a small bowl; set aside.
• Into a large bowl, measure out 2 cups of whole wheat pastry flour (or white flour - do NOT use regular whole wheat flour - it will be a dense disaster)! Add in 1/2 teaspoon of baking soda, 2 cups of oats, 1/3 cup of regular sugar. And 1/3 cup of brown sugar, firmly packed. Put some muscle into it! Stir the flour/oats/sugar mixture together
• Place 2 sticks of butter in a pan (or in a bowl in the microwave) and heat until it melts. Yes, this is a lot of butter. Sometimes it's worth it. This is one of those times.
• Go on a cheesy photo rampage because you're waiting for the butter to melt.
• The butter has melted! Stir it into your flour/oats/sugar mixture. When the mixture gets crumbly, you're done stirring. Take out 1 cup of the mixture and save it for later.
• Press the remaining mixture into the bottom of a lightly greased or sprayed 9x13 inch baking dish.
• Bake at 350 for 15 minutes.
• When it's done, take it out of the oven and sprinkle it with fun things. First, the chopped dates. Next, the chopped pecans. And then, finally - the secret weapon. The cranberry/sugar mixture!
• Stir together the caramel sauce and the remaining 1/3 cup whole wheat pastry flour. You may want to heat the mixture a bit in the microwave (just 15 to 20 seconds) so it gets nice and runny.Then, drizzle the caramel/flour mixture over everything! Try to get a solid layer of caramel over everything - it's what will make the bars stick together!
• Last step - sprinkle everything with the 1 cup of flour/sugar/butter mixture that you reserved earlier on. Remember that? You better not have eaten it.
• Put your masterpiece back into the oven and bake 20 more minutes, or until lightly browned. Sample some immediately, burning your mouth in the process, and then let the rest of the mixture cool for awhile before cutting it into bars

CRANBERRY AND CARAMEL DATE BARS

Steps:

• Preheat oven 350°F.
• In bowl, combine cranberries and 2 tablespoons sugar.
• In a bowl, combine 2 cups flour,oats,remaining 1/2 cup sugar, brown sugar and soda.
• Add butter and mmx well (pastry blender works well).
• Reserve 1 cup crumb mixture.
• Press remainder firmly on bottom of 13x9-inch baking pan.
• Bake 15 minutes.
• Sprinkle dates, walnuts and cranberry mixture over crust.
• Mix caramel topping and remaining 1/3 cup flour; Spoon over fruit and walnuts.
• Top with reserved crumb mixture.
• Bake 20 minutes or until lightly brown.
• Cool.
• Cut into bars.

CRANBERRY CARAMELS

Steps:

• Line an 8-in. square dish with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, cranberries, corn syrup, cream, salt and remaining butter. Cook and stir over medium heat until mixture comes to a boil. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.

CRANBERRY CARAMEL BARS

Steps:

• Combine 2 cups flour (save the 1/3 cup for the caramel) and the next 4 ingredients.
• Stir in butter until crumbly.
• Reserve a cup of this mixture.
• Press remaining mixture into lightly greased 13x9" pan.
• Bake 350ºF for 15 minutes.
• Sprinkle with cranberries and pecans.
• Stir together caramel and 1/3 cup flour.
• Spoon over cranberries.
• Sprinkle with reserve 1 cup mixture.
• Bake 25 more minutes.

CRANBERRY CARAMEL SAUCE

Steps:

• In a food processor purée cranberries and transfer to a small bowl.
• In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and cranberry purée (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, 10 minutes, or until caramel is dissolved. Pour sauce through a fine sieve into a heatproof bowl, pressing hard on solids, and cool completely. Sauce may be made 4 days ahead and chilled, covered. Bring sauce to room temperature before serving.

CRANBERRY TURTLE BARS - DEE DEE'S

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.

CARAMEL CRANBERRY BARS

Steps:

• 1. Rinse , drain and pat dry fresh cranberries. Place in a small bowl. Sprinkle with 3 tablespoonfuls of granulated sugar. Sitr, coating the cranberries, and set aside.
• 2. In a large bowl, combine 2 cups of flour,1/2 teaspoonful of baking soda, 2 cups of oats, 1/2 cup of granulated sugar and 1/2 cup of light brown sugar. Pour the melted butter over the the oats mixture and mix until crumbly. scoop out 1 cup of this oat mixture and set aside to use as topping for later.
• 3. Spray a 13x9 inch baking pan with cooking spray. Press the remaining oat mixture into the bottom of the baking dish. Bake at 350* for 15 minutes. Remove from oven.
• 4. Sprinkle the dates evenly on top of crust. Next sprinkle on the chopped pecans and finally the sugar coated cranberries.
• 5. In another bowl, combine the 1/3 cup of flour with the caramel sauce. Stir really well until the sauce is smooth. Spoon the caramel mixture on top of the cranberries. Finally ,sprinkle the oat mixture that you set aside evenly over the caramel mixture. Bake at 350* for 20-25 minutes. Let cool completely. Cut into bars. I keep mine stored int he refrigerator.

CRANBERRY CRUMBLE BARS RECIPE

Steps:

• Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray. Set aside.
• Using a hand mixer, beat the butter and brown sugar together until light and fluffy.
• Add the egg yolks and vanilla extract, beating to combine.
• In a separate bowl, mix the flour and salt together.
• Add the flour mixture to the wet ingredients until combined. The dough will be slightly crumbly.
• Divide the dough into thirds.
• Spread ⅔ of the dough in the bottom of the prepared 9x13-inch pan. Press until the dough lays flat and even along the sides. Bake for 25 minutes.
• While the dough bakes, fold the chocolate chips and nuts into the remaining ⅓ of the dough.
• Take the pan out of the oven and evenly spread a whole bag of cranberries over the dough, to the edges.
• Quickly and evenly, put approximately 1-inch pieces of the remaining dough mixture on top of the baked dough and cranberries.
• Put the pan back in the oven and bake for another 20 minutes.
• Cover the pan loosely with aluminum foil and continue baking for another approximately 10 minutes, until it's cooked through. The top should be golden brown and the cranberries should be bubbly.
• Let the bars cool for a few minutes before cutting. The bars can be served warm or cold.