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Cranberry Coconut Bars

Cranberry Coconut Bars
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.
12-18 ServingsPrep: 15 min. Bake: 40 min. + cooling

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
© Taste of Home 2013

2 of 2

Cranberry Coconut Bars (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013