Cranberry Pecan Squares Food

CRANBERRY PECAN BARS

Steps:

• Mix graham cracker crumbs with butter and sugar and press into a half sheet pan prepared with baking spray.
• Mix flour with Southern Comfort and cinnamon.
• Toast chopped pecans over a med heat.
• Put the toasted nuts in a bowl with cranberries and light corn syrup, then pour flour mixture on top and stir to coat well.
• Pour over top of graham cracker crumbs.
• Bake at 350 degrees for 25 minutes or unit firm.
• Let cool before slicing.

CRANBERRY PECAN BARS

Steps:

• In a small bowl, combine the flour, oats and brown sugar. Stir in butter until blended. Set aside 2/3 cup. Pat remaining mixture onto the bottom of a 9-in. square baking pan coated with cooking spray; set aside., In a small saucepan, combine the cranberries, 7 tablespoons cranberry juice, raisins, honey, sugar substitute, cinnamon and cloves. Cook and stir over medium heat for 10-12 minutes or until berries pop. , Combine the cornstarch and remaining cranberry juice until smooth; stir into berry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Pour filling over crust. Sprinkle with pecans and reserved oat mixture. Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack. Cut into squares. Store in the refrigerator.

SUGAR-FREE, NO-BAKE, CRANBERRY PECAN BARS

Steps:

• If dates are very hard, place in saucepan with 2 tablespoons water, cover, bring to boil, and then remove from heat. If dates are soft, go to step 2.
• Place dates, 1/2 cup coconut, dried cranberries, salt, and vanilla in food processor and process until all ingredients are finely chopped and mixture clumps together. (This takes about 2 minutes in my food processor.)
• Add remaining coconut and process until coconut is chopped fine and mixture begins to stick together again. (About 30 seconds.)
• Add pecans and pulse a few times until mixed.
• Press mixture into an 8-inch x 8-inch dish. (I like to line my baking dish with parchment paper to make it easier to remove the Cranberry Pecan Bars.) Makes 16 squares. Can be stored in freezer.

CHEWY CRANBERRY PECAN BARS

Steps:

• In a large bowl, combine 1 cup flour and 2 tablespoons sugar. Cut in butter until crumbly. Stir in 1/3 cup pecans. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes or until set., Meanwhile, in a large bowl, combine the egg, egg whites, milk, orange zest, vanilla and remaining flour and sugar. Fold in the cranberries, coconut and remaining pecans. Spread over warm crust. Bake 25-30 minutes longer or until top is golden. Cool on a wire rack.

ORANGE CRANBERRY BARS

Steps:

• In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes., Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. , Bake for 15-20 minutes or until golden brown. Cool on a wire rack.

CRANBERRY OAT BARS

Steps:

• Preheat oven to 375 degrees and spray a 9x13 baking dish with baking spray.
• To a stand mixer add butter and brown sugar on medium speed until light and fluffy.
• On lowest speed add in rolled oats and flour until just combined.
• Press mixture into baking dish.
• Spread cranberry sauce evenly over the mixture.

CRANBERRY SQUARES

Steps:

• Preheat oven to 325 degrees.
• Grease a 9" x 13" Pan.
• Mix the butter with the sugar, and add the eggs and flour.
• Stir in the cranberries and pecans.
• Pour batter into greased pan, spreading out evenly.
• Bake at 325 degrees for 45 - 50 minutes.
• Cool. Cut into squares. At Christmas-time, you can add chopped green candied cherries. These also freeze well.

CRANBERRY PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Finely chop cranberries in food processor or by hand. Spread into bottom of pastry-lined pie pan.
• In a large bowl beat eggs until frothy. Add sugar, corn syrup, melted butter or margarine, vanilla, mace, and salt. Mix well. Pour mixture over cranberry layer. Neatly arrange pecan halves on top of sugar mixture.
• Bake in preheated oven for 45 to 50 minutes, until golden and set in center.

CRANBERRY PECAN SQUARES

Steps:

• In small saucepan, combing cranberries with enough water to cover.
• Cover and bring to boil. Remove from heat and let stand 1 minute.
• Drain and let cool.
• In bowl, cut butter into flour until fine crumbs.
• Stir in 1/4 cup of the sugar and yogurt, mixing well.
• Press evenly into lightly greased 8" square pan.
• Bake 15 minutes at 350 degrees.
• In bowl, beat eggs with remaining 1/2 cup sugar and salt until light.
• Stir in cranberries.
• Pour over base.
• Sprinkle pecans evenly over top.
• Bake 30 minutes.

CRANBERRY MAGIC BARS

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray and line with parchment paper.
• In a bowl, mix together graham cracker crumbs and melted butter. Pour into prepared baking dish and press evenly using a spatula or your hands. Pour the can of sweetened condensed milk evenly over the graham cracker crumbs.
• With your hands, evenly sprinkle on the cranberries, chocolate chips, white chocolate chips, pecans, and coconut. Use a spatula to gently press the top down.
• Bake in preheated oven until golden brown, about 25-30 minutes. Remove from oven and let cool on a cooling rack for at least 10 minutes. Then, using the parchment, lift the bars from the baking dish and let cool completely before cutting into bars. You can refrigerate the bars to speed up this process.

COCONUT-CRANBERRY BARS WITH PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper or grease.
• Mix graham cracker crumbs and butter together in a bowl; press into the prepared baking dish.
• Stir cranberries, sweetened condensed milk, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over the graham cracker crust.
• Bake in the preheated oven until edges are golden brown, 25 to 28 minutes; cool on a wire rack.

CRANBERRY PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper and set aside.
• Place crust ingredients into the bowl of a food processor and pulse until a crumbly dough forms. Press into the prepared baking dish until flat and even and bake 25 minutes, until slightly browned and set. Let crust slightly cool.
• In a medium mixing bowl, stir together filling ingredients until combined. Pour filling onto the crust and bake an additional 15-20 minutes, until filling is set. Refrigerate until bars are completely cooled, then remove from the pan by pulling the parchment paper out onto a flat surface. Slice into bars and serve.

CRANBERRY PECAN DESSERT BARS

Steps:

• Preheat oven to 375 F. degrees.
• Prepare a 9 x 13-inch baking pan by lining it with parchment paper.
• Carefully unroll the roll of Pillsbury™ Crescent dinner rolls into the bottom of the baking pan.
• Use the heel of your hand to push the crescent roll dough into the corners of the pan, sealing the seams as you go and pushing the crescent dough up along the sides to make a low crust.
• Scatter the dried cranberries, pecan pieces, and chocolate chips over the top of the crescent roll dough.
• Open and pour the sweetened condensed milk evenly over the top of the cranberries, pecans, and chocolate chips.
• Bake in the preheated oven for 20 to 30 minutes or until the crescent roll edges are golden brown.
• Remove from the oven and allow to cool for at least an hour to allow the filling to set before cutting into squares. Can be refrigerated overnight before serving.

CRANBERRY PECAN BARS

Steps:

• Place flour, pecans, butter, salt and sugar in a food processor. Process until all ingredients are combined. Mixture will appear dry and lumpy.
• Pour into a 9"x13" baking dish. Press dough down with your hands. Press edges down so all surface area is even.
• Bake in a preheated 350 oven for 10 minutes.
• While the crust is baking, put eggs, sugar, and vanilla into the same food processor bowl (no need to rinse). Process until combined
• Add cranberries. Pulse until cranberries are chopped, but still have some large pieces.
• When crust comes out of oven, pour filling mixture over hot crust.
• Sprinkle pecans over filling.
• Continue baking for an additional 30 minutes.
• Allow bars to completely cool before slicing.

CRANBERRY PECAN BARS

Steps:

• Preheat oven to 350°.
• Grease or spray a large 15-1/2"x20" cookie sheet with cooking spray.
• In large bowl, combine butter, sugars, vanilla, eggs, salt and baking soda.
• Beat at medium speed with an electric mixer until fluffy.
• Stir in flour, dried cranberries, coconut and pecans with wooden spoon until combined.
• Spread mixture into a greased cookie sheet and pat down firmly.
• Bake at 350 degrees for about 25-30 minutes, or until lightly browned and a toothpick inserted in center comes out clean.
• Cool completely before cutting into bars.

CRANBERRY SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the sugar, flour, baking powder and salt. Cut in the butter or margarine until the lumps are no larger than peas. Stir in the egg just a little bit, but allow the mixture to stay somewhat crumbly.
• Sprinkle half of the mixture in an even layer in the bottom of a 9x13 inch pan. Pack down into a solid crust. Spread the cranberry sauce over the crust. Crumble the remaining mixture over the cranberry sauce.
• Bake for 40 minutes in the preheated oven, until the top is golden brown. Cool before slicing into bars.

CRANBERRY PECAN BARS RECIPE BY TASTY

Steps:

• Line an 8-inch (20 cm) square baking dish with parchment paper.
• Add the pecans, dates, cranberries, salt, milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
• Transfer the mixture to the prepared baking dish and press into an even layer.
• Chill for 1 hour.
• Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
• Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
• Enjoy!