Orange Cranberry Bars Recipe

Orange Cranberry Bars Recipe photo by Taste of Home

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“My sister, who's a great cook, passed this recipe on to me,” notes Nell Wheeler from Warrenton, Virginia. “These buttery bars are studded with cranberries, pecans and coconut. They're pretty enough for Christmas, but I make them all year.”

This recipe is:

Diabetic Friendly

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Orange Cranberry Bars Recipe

Prep: 10 min. Bake: 30 min. + cooling

Yield: 8 Servings

10 30 40

Ingredients

1/4 cup all-purpose flour
1-1/2 teaspoons sugar
2 tablespoons cold butter
2 tablespoons chopped pecans
TOPPING:
2 tablespoons beaten egg
1-1/2 teaspoons whole milk
3/4 teaspoon grated orange peel
1/4 teaspoon vanilla extract
1/3 cup sugar
1-1/2 teaspoons all-purpose flour
1/4 cup chopped fresh or frozen cranberries
2 tablespoons flaked coconut
2 tablespoons chopped pecans

Directions

In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes.
Meanwhile, in another bowl, combine the egg, milk, orange peel and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust.
Bake for 15-20 minutes or until golden brown. Cool on a wire rack. Yield: 8 bars.

Nutritional Facts 1 bar equals 117 calories, 6 g fat (3 g saturated fat), 21 mg cholesterol, 37 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Orange Cranberry Bars in Cooking for 2 Fall 2005, p37