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Chewy Cranberry Pecan Bars

Chewy Cranberry Pecan Bars
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling YIELD: 2 dozen.

Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour, divided
  • 2 tablespoons plus 1-1/4 cups sugar, divided
  • 1/4 cup cold butter
  • 2/3 cup chopped pecans, divided
  • 1 large egg
  • 2 large egg whites
  • 2 tablespoons fat-free milk
  • 1 tablespoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh or frozen cranberries
  • 1/3 cup sweetened shredded coconut

Directions

  • 1. In a large bowl, combine 1 cup flour and 2 tablespoons sugar. Cut in butter until crumbly. Stir in 1/3 cup pecans. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes or until set.
  • 2. Meanwhile, in a large bowl, combine the egg, egg whites, milk, orange zest, vanilla and remaining flour and sugar. Fold in the cranberries, coconut and remaining pecans. Spread over warm crust. Bake 25-30 minutes longer or until top is golden. Cool on a wire rack.

Nutrition Facts

1 bar: 119 calories, 5g fat (2g saturated fat), 14mg cholesterol, 25mg sodium, 18g carbohydrate (12g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews

Average Rating:
  • Cathy
    Dec 5, 2017

    Yummy

  • kyhorsluvr
    Feb 23, 2016

    Good flavor but I agree with asouth reviewer....it did not look the same and took longer to bake. Maybe it would have been better to press the coconut onto the top vs. mixing it in? Overall, not very impressed and not likely to make them again :(

  • phyllie2
    Dec 5, 2015

    I have made these for years-a very similar but probably less healthy recipe-& it wouldn't be Christmas without them. I always spray the pan so that I have some hope of getting them out without breaking them. My recipe calls for a little more butter, sugar, and pecans and 2 whole eggs. I agree with others that they can burn easily, so I usually take them out a minute or two early-they are just a little chewy then but still cooked. These pretty cookies are very tasty and nice to have for the holidays.

  • galanh
    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.

  • asouth
    Dec 31, 1969

    These cookies had a nice flavor and were not too sweet. They did not look exactly like the photo, which appears to have much more coconut on top of the cookies. I had to bake mine about 10 minutes more than the recipe said. They were more brown just at the edges and the edge pieces were a bit hard to get out of the pan, but were not at all too dark. The rest of the pieces came out of the pan easily. Using a serrated knife helps when cutting them. Save yourself some time and chop the cranberries in a food processor.

  • rhonda1
    Dec 9, 2012

    I made these today hoping to give out to some friends. They were very good, I love the flavor combination of the cranberries and orange zest. However I was not able to give to friends because I could not get them out of the pan. They were not burnt, I tried to loosen them around the edges but I could not get them out in a neat cut like the picture. Next time I may try spritzing the pan with cooking spray or using parchment paper. Any suggestions appreciated

  • nej
    Dec 7, 2012

    My husband liked them so well, he keeps asking me when we will have them again. I will make these again.

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