Cranberry Pecan Bars Recipe

4.5 2 3
Cranberry Pecan Bars Recipe
Cranberry Pecan Bars Recipe photo by Taste of Home
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Cranberry Pecan Bars Recipe

Read Reviews
4.5 2 3
Publisher Photo
I have been making these bars for almost 40 years. I got the recipe from my mother who is 90 years old! They are great with vanilla ice cream (low fat, of course). Sandra Bunte, Covina, California
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1/3 cup packed brown sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1/2 cup cranberry juice, divided
  • 1/2 cup golden raisins
  • 1/3 cup honey
  • Sugar substitute equivalent to 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon cornstarch
  • 1/4 cup chopped pecans

Directions

In a small bowl, combine the flour, oats and brown sugar. Stir in butter until blended. Set aside 2/3 cup. Pat remaining mixture onto the bottom of a 9-in. square baking pan coated with cooking spray; set aside.
In a small saucepan, combine the cranberries, 7 tablespoons cranberry juice, raisins, honey, sugar substitute, cinnamon and cloves. Cook and stir over medium heat for 10-12 minutes or until berries pop.
Combine the cornstarch and remaining cranberry juice until smooth; stir into berry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Pour filling over crust. Sprinkle with pecans and reserved oat mixture. Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack. Cut into squares. Store in the refrigerator. Yield: 1 dozen.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
This recipe was tested with Land O'Lakes light stick butter.
Originally published as Cranberry Pecan Bars in Light & Tasty October/November 2007, p30

Nutritional Facts

1 bar: 199 calories, 7g fat (3g saturated fat), 14mg cholesterol, 56mg sodium, 33g carbohydrate (21g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

  • 3/4 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1/3 cup packed brown sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1/2 cup cranberry juice, divided
  • 1/2 cup golden raisins
  • 1/3 cup honey
  • Sugar substitute equivalent to 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon cornstarch
  • 1/4 cup chopped pecans
  1. In a small bowl, combine the flour, oats and brown sugar. Stir in butter until blended. Set aside 2/3 cup. Pat remaining mixture onto the bottom of a 9-in. square baking pan coated with cooking spray; set aside.
  2. In a small saucepan, combine the cranberries, 7 tablespoons cranberry juice, raisins, honey, sugar substitute, cinnamon and cloves. Cook and stir over medium heat for 10-12 minutes or until berries pop.
  3. Combine the cornstarch and remaining cranberry juice until smooth; stir into berry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  4. Pour filling over crust. Sprinkle with pecans and reserved oat mixture. Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack. Cut into squares. Store in the refrigerator. Yield: 1 dozen.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
This recipe was tested with Land O'Lakes light stick butter.
Originally published as Cranberry Pecan Bars in Light & Tasty October/November 2007, p30

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Reviews forCranberry Pecan Bars

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MY REVIEW
danielsmama User ID: 4475395 64273
Reviewed Nov. 3, 2009

"These were great, but a tad bit too tart for us. I added some chopped white chocolate to the top - about 1/4 cup - after baking and let them melt slightly into the bars, and it added just enough sweetness to balance it all out. It also added a nice, festive, snowy look to them, just in time for my Christmas baked goods trays!"

MY REVIEW
Toni1 User ID: 144070 147667
Reviewed Oct. 27, 2009

"Thanks for a delicious looking recipe which is on the healthy side. It's difficult for diabetics to find dessert which don't throw your blood count askew!! Thanks!"

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