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Orange Cranberry Bars

“My sister, who's a great cook, passed this recipe on to me,” notes Nell Wheeler from Warrenton, Virginia. “These buttery bars are studded with cranberries, pecans and coconut. They're pretty enough for Christmas, but I make them all year.”
  • Total Time
    Prep: 10 min. Bake: 30 min. + cooling
  • Makes
    8 bars

Ingredients

  • 1/4 cup all-purpose flour
  • 1-1/2 teaspoons sugar
  • 2 tablespoons cold butter
  • 2 tablespoons chopped pecans
  • TOPPING:
  • 2 tablespoons beaten egg
  • 1-1/2 teaspoons whole milk
  • 3/4 teaspoon grated orange zest
  • 1/4 teaspoon vanilla extract
  • 1/3 cup sugar
  • 1-1/2 teaspoons all-purpose flour
  • 1/4 cup chopped fresh or frozen cranberries
  • 2 tablespoons sweetened shredded coconut
  • 2 tablespoons chopped pecans

Directions

  • In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes.
  • Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust.
  • Bake for 15-20 minutes or until golden brown. Cool on a wire rack.

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