Cranberry Clementine Bars Recipe

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

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I love a good lemon bar but when the holidays roll around and clementines are everywhere, I make this holiday twist on a classic dessert. —Laurie Lufkin, Essex, MA
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup dried cranberries
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • FILLING:
  • 5 large eggs
  • 1-3/4 cups sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons butter, melted
  • 1 to 2 tablespoons grated clementine or orange peel
  • 1/3 cup clementine or orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Confectioners' sugar

Directions

Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil.
Place flour, cranberries, confectioners' sugar and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Press onto bottom of prepared pan. Bake 14-18 minutes or until edges are golden brown.
In a large bowl, whisk eggs, sugar, cornstarch, melted butter, clementine peel, juice, vanilla and salt until blended. Pour over warm crust. Bake 18-22 minutes longer or until filling is set. Cool completely in pan on a wire rack.
Dust with confectioners' sugar. Lifting with foil, remove from pan. Cut into bars. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Cranberry Clementine Bars in Taste of Home December 2015, p68

Nutritional Facts

1 bar (calculated without additional confectioners' sugar): 195 calories, 10g fat (6g saturated fat), 62mg cholesterol, 182mg sodium, 25g carbohydrate (18g sugars, 0 fiber), 2g protein.

  • 1-1/2 cups all-purpose flour
  • 1/2 cup dried cranberries
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • FILLING:
  • 5 large eggs
  • 1-3/4 cups sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons butter, melted
  • 1 to 2 tablespoons grated clementine or orange peel
  • 1/3 cup clementine or orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Confectioners' sugar
  1. Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil.
  2. Place flour, cranberries, confectioners' sugar and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Press onto bottom of prepared pan. Bake 14-18 minutes or until edges are golden brown.
  3. In a large bowl, whisk eggs, sugar, cornstarch, melted butter, clementine peel, juice, vanilla and salt until blended. Pour over warm crust. Bake 18-22 minutes longer or until filling is set. Cool completely in pan on a wire rack.
  4. Dust with confectioners' sugar. Lifting with foil, remove from pan. Cut into bars. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Cranberry Clementine Bars in Taste of Home December 2015, p68

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hhumler User ID: 6810935 238491
Reviewed Nov. 30, 2015

"not a lot of flavor, certainly not the citrusy flavor i was hoping for. it was very eggy. it was not as sweet as i thought it was going to be, which was a good thing, but it was missing any distinctive flavor - somewhat bland. a big disappointment considering how large amount it made"

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