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Cranberry Coconut Bars Recipe

Cranberry Coconut Bars Recipe photo by Taste of Home

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Beverly McClarren mixes cranberries, coconut and a little orange peel into the filling of her rich pecan bars. "I happened upon the recipe while watching television," notes the Findlay, Ohio baker. "Whenever i serve them, people ask for the recipe.

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Cranberry Coconut Bars Recipe

Prep: 15 min. Bake: 40 min. + cooling

Yield: 12-18 Servings

15 40 55

Ingredients

1 cup all-purpose flour
1/2 cup finely chopped pecans
1/2 cup packed brown sugar
1/2 teaspoon salt
6 tablespoons cold butter
FILLING:
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 eggs, beaten
1 cup sugar
1 tablespoon milk
1 tablespoon vanilla extract
1 cup fresh or frozen cranberries, chopped
1/2 cup flaked coconut
1/2 cup chopped pecans
1-1/2 teaspoons grated orange peel

Directions

In a large bowl, combine the flour, pecans, brown sugar and salt. Cut in butter until crumbly. Press onto a greased 9-in. square baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned.
Meanwhile, in a large bowl, combine flour and baking powder. Combine the eggs, sugar, milk and vanilla; add to the dry ingredients. Fold in the cranberries, coconut, pecans and orange peel. Pour over crust. Bake 25-30 minutes longer or until set. Cool on a wire rack. Cut into bars. Refrigerate leftovers. Yield: 1 to 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 200 calories, 10 g fat (4 g saturated fat), 34 mg cholesterol, 132 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Cranberry Pecan Bars in Quick Cooking November/December 2004, p17

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Reviews for Cranberry Coconut Bars

Cranberry Coconut Bars

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Reviewed on Nov. 27, 2011 by Cindy Schlutt

My mother-in-law used to make something similar only using canned cherry pie filling..so good and easy.

Reviewed on Nov. 23, 2011 by jimsgem

The directions are mixed with another recipe.

Reviewed on Nov. 23, 2011 by golliwog

There was no mention of reserving some of the topping???? As a seasoned baker l allowed for this but a novice would have been left in the lurch! otherwise not a bad square.

Reviewed on Nov. 22, 2011 by dlbastl

The picture for this recipie shows a topping. However the instructions say nothing about setting aside 1/2 of the crust ingredients to use as topping, or if there is something else to use for the topping - it just says to bake the crust, then add the filling and bake again - so what's that on top in the picture - or is this the wrong picture?

Reviewed on Nov. 22, 2011 by SueDonahue

The way the directions are written for this recipe does not match the photo. I'm sure some of the crust ingredients should be reserved to sprinkle on top, but how much?

Reviewed on Nov. 22, 2011 by Revelee

You have two recipes on your site. The above, Cranberry Pecan Bars is different than the Coconut Cranberry Bars I was questioning. I'll figure out what to do by myself.

Revelee

Reviewed on Nov. 22, 2011 by Revelee

Sounds delicious. However, I don't think the instructions are correct. The picture shows a top crust, but the directions say to fold in the cranberries AND the coconut, pecans and orange peel. No directions for the topping. Mistake??? Would love to try these.

Reviewed on Oct. 31, 2008 by Kim Ostrowski

Fabulous way to take advantage of fresh cranberries and create the perfect fall dessert!