Cranberry Macadamia Bars Recipes

CRANBERRY-MACADAMIA BARS

Steps:

• Blend cookie mix, 1/3 cup butter and egg until soft dough forms. Press dough in bottom of greased 9-inch square pan. Bake at 350°F 15 minutes.
• Heat 1/3 cup butter, brown sugar and cranberries over medium heat, stirring constantly, until mixture comes to a boil. Spoon and spread cranberry mixture evenly over partially baked cookie base. Sprinkle with nuts. Bake 10 to 15 minutes or until light golden brown. Cool completely.
• In resealable freezer plastic bag, mix baking chips and oil; seal bag. Microwave on High 30 to 45 seconds, squeezing mixture in bag every 15 seconds until smooth. Cut 1/4-inch top from corner of bag; drizzle over bars.

CRANBERRY MACADAMIA NUT BARK

Steps:

• Line one 10x15 inch cookie sheet with aluminum foil.
• Place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on medium heat until melted. Stir in cranberries and nuts.
• Spread mixture out on foil, cool, and break into 1 1/ 2 inch pieces. Store in air tight container.

CRANBERRY-MACADAMIA BARS

Steps:

• 1. Preheat oven to 350º. For crust, in a medium bowl stir together flour and 3/4 cup sugar. Cut in the butter with a pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup of the nuts. Press the mixture onto the bottom of an ungreased 13 x 9 x 2 baking pan.
• 2. Bake in preheated oven for 10 to 15 minutes or until the crust is light brown around the edges.
• 3. Meanwhile, for topping, beat together the 1 1/4 cups sugar, the eggs, milk, orange zest and vanilla. Pour over the hot crust. Sprinkle with the remaining nuts, cranberries and coconut.
• 4. Bake in oven for 30 minutes more or until golden brown. Cool slightly in pan on a wire rack. Cut into bars while warm. Cool completely. Makes 24 bars.
• 5. To store: Cover and store in the refrigerator for up to 3 days or freeze for up to 3 months.

CRANBERRY, PECAN / MACADAMIA, COCONUT BARS WITH ORANGE GLAZE

Steps:

• Heat oven to 350°F Combine all crust ingredients in small bowl. Beat at low speed until mixture resembles coarse crumbs. Press into ungreased 8" square baking pan. Bake for 15-17 minutes or until lightly browned.
• Combine all filling ingredients in medium bowl until well mixed. Carefully spread filling over hot, partially baked crust. Bake 22-27 minutes or until golden brown.
• Combine powdered sugar, orange pee and enough orange juice for desired glazing consistency in small bowl. Drizzle glaze over warm bars. Cool completely.