CRANBERRY-MACADAMIA BARS
Marry macadamia nuts and cranberries with an easy sugar cookie base to create an easy holiday bar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 40
Number Of Ingredients 9
Steps:
- Blend cookie mix, 1/3 cup butter and egg until soft dough forms. Press dough in bottom of greased 9-inch square pan. Bake at 350°F 15 minutes.
- Heat 1/3 cup butter, brown sugar and cranberries over medium heat, stirring constantly, until mixture comes to a boil. Spoon and spread cranberry mixture evenly over partially baked cookie base. Sprinkle with nuts. Bake 10 to 15 minutes or until light golden brown. Cool completely.
- In resealable freezer plastic bag, mix baking chips and oil; seal bag. Microwave on High 30 to 45 seconds, squeezing mixture in bag every 15 seconds until smooth. Cut 1/4-inch top from corner of bag; drizzle over bars.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 65 mg, Sugar 11 g, TransFat 1/2 g
CRANBERRY, PECAN / MACADAMIA, COCONUT BARS WITH ORANGE GLAZE
From Land O'Lakes. I substitute pecans for the macadamia nuts. I include these in my Christmas cookie gift tins and they are always very popular.
Provided by swissms
Categories Bar Cookie
Time 1h
Yield 25 bars, 25 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F Combine all crust ingredients in small bowl. Beat at low speed until mixture resembles coarse crumbs. Press into ungreased 8" square baking pan. Bake for 15-17 minutes or until lightly browned.
- Combine all filling ingredients in medium bowl until well mixed. Carefully spread filling over hot, partially baked crust. Bake 22-27 minutes or until golden brown.
- Combine powdered sugar, orange pee and enough orange juice for desired glazing consistency in small bowl. Drizzle glaze over warm bars. Cool completely.
Nutrition Facts : Calories 116.1, Fat 6.3, SaturatedFat 2.7, Cholesterol 23.4, Sodium 58.8, Carbohydrate 14.6, Fiber 0.6, Sugar 11.1, Protein 1.2
MACADAMIA & CRANBERRY AMERICAN COOKIES
These freezable biscuits are completely irresistible and make a great gift for kids to give to teachers or grandparents
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 35m
Yield Makes 55
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Melt 170g of the chocolate, then allow to cool. Beat in the butter, eggs, sugars and vanilla, preferably with an electric hand whisk, until creamy. Stir in the flour, baking powder, cinnamon and cranberries with two-thirds of the remaining chocolate and macadamias, to make a stiff dough.
- Using a tablespoon measure or a small ice-cream scoop, drop small mounds onto a large baking dish, spacing them well apart, then poke in the reserved chocolate, nuts and berries. Bake in batches for 12 mins until pale golden, leave to harden for 1-2 mins, then cool on a wire rack.
- To freeze, open-freeze the raw cookie dough scoops on baking trays; when solid, pack them into a freezer container, interleaving the layers with baking parchment. Use within 3 months. Bake from frozen for 15-20 mins.
Nutrition Facts : Calories 149 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 13 grams sugar, Protein 2 grams protein, Sodium 0.14 milligram of sodium
CRANBERRY-MACADAMIA BARS
The red cranberries add an Christmassy nice touch to these bars.
Provided by Goldie Barnhart
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350º. For crust, in a medium bowl stir together flour and 3/4 cup sugar. Cut in the butter with a pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup of the nuts. Press the mixture onto the bottom of an ungreased 13 x 9 x 2 baking pan.
- 2. Bake in preheated oven for 10 to 15 minutes or until the crust is light brown around the edges.
- 3. Meanwhile, for topping, beat together the 1 1/4 cups sugar, the eggs, milk, orange zest and vanilla. Pour over the hot crust. Sprinkle with the remaining nuts, cranberries and coconut.
- 4. Bake in oven for 30 minutes more or until golden brown. Cool slightly in pan on a wire rack. Cut into bars while warm. Cool completely. Makes 24 bars.
- 5. To store: Cover and store in the refrigerator for up to 3 days or freeze for up to 3 months.
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Estimated Reading Time 3 mins
- Dehydrate your cranberries, if using. Make date paste by soaking 10 dates in water for about 10 minutes. Then pit the dates and throw into food processor with 2 Tbsp of water. Process until a paste forms. Add to the food processor the remaining ingredients and process until a dough-like consistency. Scrape the sides of the food processor as needed.
- Make bars, squares or balls with the dough and store in the refrigerator up to one week. Makes about 10 squares.
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Servings 36Calories 130 per serving
- Combine pretzels and brown sugar in bowl; stir in 1/2 cup melted butter until well mixed. Stir in beaten egg whites. Press onto bottom of prepared pan. Bake 8 minutes; sprinkle cranberries and nuts over hot, partially baked crust.
- Combine 2/3 cup butter and 1/2 cup brown sugar in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, 1 minute. Pour evenly over cranberries and nuts in pan. Continue baking 18-20 minutes or until caramel layer is bubbly and golden.
- Place white baking chips and shortening in bowl. Microwave on Medium (50% power), stirring occasionally, 45-60 seconds or until chips are melted and smooth. Drizzle over bars. Cool completely.
CRANBERRY MACADAMIA BARS RECIPE - LAND O'LAKES
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- Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press into ungreased 8-inch square baking pan. Bake 15-17 minutes or until lightly browned.
- Meanwhile, combine all filling ingredients in medium bowl until well mixed. Carefully spread filling over hot, partially baked crust. Bake 22-27 minutes or until golden brown.
- Meanwhile, combine powdered sugar, orange zest and enough orange juice for desired glazing consistency in small bowl. Drizzle glaze over warm bars. Cool completely.
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- Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease foil.
- In a medium saucepan, heat the 12 ounces of white chocolate over low heat, stirring frequently, until melted and smooth. Remove from heat and stir in butter until melted. Let cool for 10 minutes.
- Whisk the eggs and sugar into the melted chocolate mixture. Stir in the flour and vanilla. Fold in the macadamia nuts and cranberries,.
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- Preheat oven to 350 degrees F. For crust, in a medium mixing bowl stir together flour and the 3/4 cup sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup of the nuts. Press the flour mixture onto the bottom of an ungreased 13x9x2-inch baking pan.
- Meanwhile, for topping, combine the 1-1/4 cups sugar, the eggs, milk, orange peel, and vanilla. Beat until combined. Pour over the hot crust. Sprinkle with the remaining nuts, cranberries, and coconut.
- Bake in the 350 degrees F. oven for 30 minutes more or until golden. Cool slightly in pan on a wire rack. Cut into rectangles while warm. Cool completely. Makes 24 bars.
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