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Cranberry Pecan Bars

Cranberry Pecan Bars
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)”
12 ServingsPrep: 30 min. Bake: 30 min. + cooling

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;
© Taste of Home 2013

2 of 2

Cranberry Pecan Bars (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013