Cranberry Coconut Bars Recipe

Cranberry Coconut Bars Recipe photo by Taste of Home

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These festive, chock-full bars are sweet, tart and salty — a truly tongue-tingling combo. It’s a good thing the recipe makes a lot!

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Cranberry Coconut Bars Recipe

Prep: 40 min. Bake: 30 min. + chilling

Yield: 24 Servings

40 30 70

Ingredients

2 cups fresh cranberries
1 cup dried cranberries
2/3 cup sugar
1/2 cup water
2 teaspoons grated lemon peel
1/2 cup butter, softened
1 cup packed brown sugar
1-1/4 cups all-purpose flour
3/4 cup old-fashioned oats
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup flaked coconut
1/2 cup chopped pecans, toasted

Directions

In a small saucepan, combine the cranberries, sugar, water and lemon peel. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; cool to room temperature.
Meanwhile, in a small bowl, beat butter and brown sugar until crumbly, about 2 minutes. Combine the flour, oats, salt and baking soda; gradually add to creamed mixture and mix well. Set aside 1 cup for topping; press remaining crumb mixture into a greased 13-in. x 9-in. baking dish.
Bake at 400° for 10-12 minutes or until lightly browned. Spread cranberry mixture over crust. Combine the coconut, pecans and reserved crumb mixture; sprinkle over filling. Bake 18-20 minutes longer or until filling is set.
Cool on a wire rack. Refrigerate for at least 2 hours. Cut into bars. Yield: 2 dozen.

Nutritional Facts 1 bar equals 168 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 111 mg sodium, 28 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Cranberry Coconut Bars in Country Woman Christmas Annual 2012, p62