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Orange-Cranberry Bars Recipe

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With the incredible combination of orange and cranberry, these bars are fast sellers at my church's Christmas bazaar.—Agnes Ward, Stratford, Ontario

This recipe is:

Diabetic Friendly

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Orange-Cranberry Bars Recipe

Prep: 30 min. Bake: 35 min. + cooling

Yield: 48 Servings

30 35 65

Ingredients

2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon ground ginger
1 cup cold butter, cubed
1-1/2 cups quick-cooking oats
1 cup flaked coconut
2 teaspoons grated orange peel
1 cup chopped pecans, toasted
1 can (14 ounces) whole-berry cranberry sauce
1 cup orange marmalade

Directions

In a large bowl, combine the flour, brown sugar, baking soda and ginger; cut in butter until mixture resembles coarse crumbs. Stir in the oats, coconut and orange peel.
Place 3 cups of mixture in another bowl; stir in pecans. Set aside for topping. Press remaining oat mixture into a greased 15-in. x 10-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown.
Combine cranberry sauce and orange marmalade; spread over crust. Top with reserved oat mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 4 dozen.

Nutritional Facts 1 bar equals 134 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 66 mg sodium, 19 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Orange-Cranberry Bars in Taste of Home Christmas Annual Annual 2010, p147

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Reviews for Orange-Cranberry Bars (1)

Orange-Cranberry Bars

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Reviewed on May. 16, 2012 by cjmead

These yummy bars have already become a a Christmas cookie tradition at our house.

Unless we eat them right away I've had trouble with them getting soggy. I tried mixing 2 tablespoons of corn starch into the filling and microwaving it until it's thick before I put it on the bottom layer. Problem solved. If you happen to have any left, they freeze very nicely.