Cranberry Chocolate Peanut Butter Bars Food

CHEWY PEANUT BUTTER CRANBERRY BARS

Steps:

• Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
• Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.

CRANBERRY-CHOCOLATE PEANUT BUTTER BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix flour, oats and baking soda until blended.
• Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate and cranberries; gently press onto bottom of prepared pan.
• Bake 20 to 22 min. or until center is set. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

LOW FAT CRANBERRY CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat oven to 300 degrees farenheit.
• Spray an 8" square pan with cooking oil spray or coat sides and bottom of pan with canola oil.
• In a large bowl, combine oats, flour, wheat germ, and cinnamon.
• Stir in honey until dry ingredients are well coated.
• Stir in dried cranberries and 1/3 cup of the chocolate chips.
• Pat mixture into oiled pan.
• Top mixture with remaining 1/3 cup of chocolate chips.
• Bake for 18 - 20 minutes or until top is golden.
• Cool in pan, then cut into squares.

CRANBERRY COCONUT GRANOLA BARS

Steps:

• Pre-heat oven to 350°F.
• Toast your oats and coconut: spread oats and coconut flakes on a large rimmed baking sheet. Bake until just golden brown, about 10 minutes. Let cool slightly.
• Line a 9-inch loaf pan with parchment paper.
• In a large bowl, stir together cooled toasted oats and coconut, cereal, cranberries, and 1 Tablespoon of chocolate chips.
• In a mini food processor or blender, pulse together banana, sunflower butter, maple syrup, vanilla and salt until evenly blended. If you don't have a food processor/blender you can do this in a bowl, just be sure to really combine the mixture.
• Stir wet ingredients into the bowl with the oat/coconut until combined.
• Spread mixture on the prepared loaf pan with parchment. Press the mixture lightly with your hands or a rubber spatula to flatten, then sprinkle the remaining chocolate chips over top. Again, use your hands or the spatula to press the chips into place and compact the mixture into the pan as much as possible.
• Bake at for 12-15 minutes or until bars are golden brown. Cut into 5-6 bars before they have a chance to really harden up, then let the bars cool completely before transferring to an airtight container for storage.

PEANUT BUTTER AND CRANBERRY BARS

Steps:

• Preheat oven to 350 degrees.
• Grease a 8x8x2 inch baking pan.
• In a small bowl combine cranberries and water.
• Cover and let stand for 20 minutes; drain well and set aside.
• In a large mixing bowl, beat butter and 1/2 cup of peanut butter until well combined.
• Beat in brown sugar.
• Beat in flour on low speed (mixture will be crumbly).
• Stir in peanuts and cranberries.
• Reserve 1 cup of the crumb mixture.
• Press remaining mixture into pan.
• Bake for 12 minutes.
• Meanwhile for filling, in a medium bowl beat cream cheese and sugar until smooth.
• Add egg, 2/3 cup peanut butter and lemon juice; beat until well combined.
• Spread over crust.
• Sprinkle reserved crumb mixture over filling and press in lightly.
• Bake about 25 minutes or until top is lightly browned.
• Cut into bars.

CRANBERRY CHOCOLATE CHIP BLONDIES

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, cinnamon, and whisk until smooth.
• Add the flour and stir until just combined, don't overmix.
• Stir in the cranberries and chocolate chips.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Bake for about 24 to 26 minutes, or until done (I baked 24 minutes because I prefer very soft blondies). A toothpick inserted in the center should come out clean (as long as you're not hitting chocolate), or with a few moist crumbs, but no batter.
• Allow blondies to cool in pan for at least 1 hour before slicing and serving.

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.

CRANBERRY-CHOCOLATE PEANUT BUTTER BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix flour, oats and baking soda until blended.
• Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate and cranberries; gently press onto bottom of prepared pan.
• Bake 20 to 22 min. or until center is set. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

CHOCOLATE CRANBERRY BARS

Steps:

• Preheat oven to 350 degrees F. In medium bowl, stir together wafer crumbs, cocoa and sugar; cut in butter until crumble. Press mixture evenly on bottom and 1/2-inch up sides of ungreased 13x9-inch baking pan.
• Pour EAGLE BRAND® evenly over crumb mixture; sprinkle evenly on top with peanut butter chips, dried cranberries and nuts; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil. Let stand several hours. Cut into bars. Store covered at room temperature.