Orange Cranberry Bars Recipe

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

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“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.”
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + cooling

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 peel
  • 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 peel 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. Yield: 8 bars.
Originally published as Orange Cranberry Bars in Cooking for 2 Fall 2005, p37

Nutritional Facts

1 each: 117 calories, 6g fat (3g saturated fat), 21mg cholesterol, 37mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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 peel
  • 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
  1. 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.
  2. Meanwhile, in another bowl, combine the egg, milk, orange peel and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust.
  3. Bake for 15-20 minutes or until golden brown. Cool on a wire rack. Yield: 8 bars.
Originally published as Orange Cranberry Bars in Cooking for 2 Fall 2005, p37

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