Cranberry Coconut Bars Recipe
Cranberry Coconut Bars Recipe photo by Taste of Home

Cranberry Coconut Bars Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES:12-18 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES: 12-18 servings

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 McCormick® Pure 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

Nutritional 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.

Directions

  1. 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.
  2. 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 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.
Originally published as Cranberry Pecan Bars in Quick Cooking November/December 2004, p17

Nutritional 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.

Reviews for Cranberry Coconut Bars

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Dec. 17, 2013

"I made this for a family Christmas gathering on Dec. 15 2013 it was a big hit. Everyone raved about it and asked for the recipe which I gladly shared. I reduced the sugar a bit and it is still very sweet, next time I will reduce the sugar again. You need to watch them rather closely and judge the doneness/browning. I had no difficulty getting them out of the pan and used a pizza wheel to divide them, it worked very well.I highly recommend this easy delicious recipe.""

MY REVIEW
Reviewed Nov. 27, 2011

"My mother-in-law used to make something similar only using canned cherry pie filling..so good and easy."

MY REVIEW
Reviewed Nov. 23, 2011

"The directions are mixed with another recipe."

MY REVIEW
Reviewed Nov. 23, 2011

"There was no mention of reserving some of the topping???? As a seasoned baker l allowed for this but a novice would have been left in the lurch! otherwise not a bad square."

MY REVIEW
Reviewed Nov. 22, 2011

"The picture for this recipie shows a topping. However the instructions say nothing about setting aside 1/2 of the crust ingredients to use as topping, or if there is something else to use for the topping - it just says to bake the crust, then add the filling and bake again - so what's that on top in the picture - or is this the wrong picture?"

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