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Cranberry Pecan Bars Recipe

Cranberry Pecan Bars Recipe photo by Taste of Home

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From her kitchen in Covina, California, Sandy Bunte writes, “I have been making these bars for almost 40 years. I got the recipe from my mother who is 90 years old! They are great with vanilla ice cream (low fat, of course)”

This recipe is:

Healthy

Diabetic Friendly

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Cranberry Pecan Bars Recipe

Prep: 30 min. Bake: 30 min. + cooling

Yield: 12 Servings

30 30 60

Ingredients

3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1/3 cup packed brown sugar
1/3 cup butter, melted
FILLING:
1 package (12 ounces) fresh or frozen cranberries
1/2 cup cranberry juice, divided
1/2 cup golden raisins
1/3 cup honey
Sugar substitute equivalent to 3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon cornstarch
1/4 cup chopped pecans

Directions

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. Yield: 1 dozen.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Facts 1 bar equals 199 calories, 7 g fat (3 g saturated fat), 14 mg cholesterol, 56 mg sodium, 33 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

Originally published as Cranberry Pecan Bars in Light & Tasty October/November 2007, p30

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Cranberry Pecan Bars

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Reviewed on Nov. 03, 2009 by danielsmama

These were great, but a tad bit too tart for us. I added some chopped white chocolate to the top - about 1/4 cup - after baking and let them melt slightly into the bars, and it added just enough sweetness to balance it all out. It also added a nice, festive, snowy look to them, just in time for my Christmas baked goods trays!

Reviewed on Oct. 27, 2009 by Toni1

Thanks for a delicious looking recipe which is on the healthy side. It's difficult for diabetics to find dessert which don't throw your blood count askew!! Thanks!