Cranberry Pecan Bars Recipes

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CLASSIC PECAN PIE BARS



Classic Pecan Pie Bars image

Pecan pie in a bite-sized bar-perfect for a crowd! These pecan pie bars boast a tender shortbread crust and all the flavor of pecan pie.

Provided by Land O'Lakes

Categories     Bar     Pecan     Sweet     Baking     Creating New Traditions     Nut     Dessert

Yield 36 bars

Number Of Ingredients 13

Crust
1 3/4 cups all-purpose flour
3/4 cup Land O Lakes® Butter softened
1/3 cup sugar
1/3 cup coarsely chopped pecans
Filling
2/3 cup firmly packed brown sugar
6 tablespoons all-purpose flour
1 teaspoon salt
1 1/2 cups dark corn syrup
4 large Land O Lakes® Eggs
2 teaspoons vanilla extract
1 1/2 cups coarsely chopped pecans

Steps:

  • Heat oven to 350°F.
  • Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
  • Press crust mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
  • Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed. Add corn syrup, eggs and vanilla; mix well. Stir in 1 1/2 cups chopped pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
  • Cool completely. Refrigerate 30 minutes. Cut into bars.

Nutrition Facts : Calories 170 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 30 milligrams, Sodium 125 milligrams, Carbohydrate 23 grams, Fiber 0 grams, Sugar grams, Protein 2 grams

CRANBERRY BARS



Cranberry Bars image

If you're from Wisconsin you have to love cranberries. This is one of my favorite bar recipes and it mixes up very fast and is sooo good.

Provided by Bonnie Young

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 8

2 eggs (beaten)
1/2 cup butter (softened)
1 1/2 cups sugar
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup chopped nuts
2 cups cranberries (fresh or frozen)

Steps:

  • This is good with a powder sugar glaze or lightly sifted powder sprinkled on top.
  • Beat together eggs, butter, sugar and vanilla.
  • Add flour and baking powder and mix well.
  • Fold in nuts and cranberries.
  • Mixture will be cookie-consistency. Spread into prepared 8x8 pan. (If using 9x12, you will need 1.5 times the recipe.).
  • Bake@ 350 degrees 40-45 minutes (but start checking after 35).

CRANBERRY PECAN BARS



Cranberry Pecan Bars image

A perfect holiday dessert with cranberries and pecans on a shortbread crust.

Provided by Kathy

Categories     Dessert

Time 55m

Number Of Ingredients 10

1 1/4 cup flour
1/2 cup pecans
1/2 cup butter (cut into small pieces)
1/4 teaspoon salt
3/4 cup sugar
3 eggs
3/4 cup sugar
1 teaspoon vanilla
1 1/2 cups cranberries
2 cups pecans

Steps:

  • Place flour, pecans, butter, salt and sugar in a food processor. Process until all ingredients are combined. Mixture will appear dry and lumpy.
  • Pour into a 9"x13" baking dish. Press dough down with your hands. Press edges down so all surface area is even.
  • Bake in a preheated 350 oven for 10 minutes.
  • While the crust is baking, put eggs, sugar, and vanilla into the same food processor bowl (no need to rinse). Process until combined
  • Add cranberries. Pulse until cranberries are chopped, but still have some large pieces.
  • When crust comes out of oven, pour filling mixture over hot crust.
  • Sprinkle pecans over filling.
  • Continue baking for an additional 30 minutes.
  • Allow bars to completely cool before slicing.

Nutrition Facts : Calories 376 kcal, Carbohydrate 39 g, Protein 4 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 132 mg, Fiber 2 g, Sugar 26 g, ServingSize 1 serving

CRANBERRY PECAN BARS



Cranberry Pecan Bars image

Cranberry Pecan Bars are totally irresistible. These scrumptious bar-type cookies include dried cranberries, pecans and coconut. They're chewy, crunchy and so mouthwatering you won't want to put them down! Marvelous for potlucks, tailgating or office parties, family reunions or backyard barbecues when you're cooking for a crowd!

Provided by Teresa

Categories     Cookies, Brownies and Bars     Dessert

Time 40m

Number Of Ingredients 11

1 1/2 cups unsalted butter (softened (3 sticks) )
1 1/2 cups brown sugar (firmly packed)
3/4 cup granulated sugar
3 large eggs
2 tsp. vanilla extract
4 cups UNBLEACHED all-purpose flour ((bleached flour toughens baked goods))
1 1/2 tsp. baking soda
1 tsp. sea salt
2 cups sweetened coconut
3 cups coarsely chopped pecans
1 1/2 cups dried cranberries

Steps:

  • Preheat oven to 350°.
  • Grease or spray a large 15-1/2"x20" cookie sheet with cooking spray.
  • In large bowl, combine butter, sugars, vanilla, eggs, salt and baking soda.
  • Beat at medium speed with an electric mixer until fluffy.
  • Stir in flour, dried cranberries, coconut and pecans with wooden spoon until combined.
  • Spread mixture into a greased cookie sheet and pat down firmly.
  • Bake at 350 degrees for about 25-30 minutes, or until lightly browned and a toothpick inserted in center comes out clean.
  • Cool completely before cutting into bars.

Nutrition Facts : Calories 216 kcal, Carbohydrate 24 g, Protein 2 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 100 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 0.14 g, ServingSize 1 serving

CRANBERRY PECAN BARS



Cranberry Pecan Bars image

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

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 1 dozen.

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 199 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 56mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.

CHEWY CRANBERRY PECAN BARS



Chewy Cranberry Pecan Bars image

I've been making these for several years as I really enjoy the combination of flavors and the relative ease of preparations. They're not only great for the holidays, but year round if you have cranberries in your freezer. -Virginia Anthony, Blowing Rock, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 11

1 cup plus 2 tablespoons all-purpose flour, divided
2 tablespoons plus 1-1/4 cups sugar, divided
1/4 cup cold butter
2/3 cup chopped pecans, divided
1 large egg
2 large egg whites
2 tablespoons fat-free milk
1 tablespoon grated orange zest
1 teaspoon vanilla extract
1 cup chopped fresh or frozen cranberries
1/3 cup sweetened shredded coconut

Steps:

  • In a large bowl, combine 1 cup flour and 2 tablespoons sugar. Cut in butter until crumbly. Stir in 1/3 cup pecans. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes or until set., Meanwhile, in a large bowl, combine the egg, egg whites, milk, orange zest, vanilla and remaining flour and sugar. Fold in the cranberries, coconut and remaining pecans. Spread over warm crust. Bake 25-30 minutes longer or until top is golden. Cool on a wire rack.

Nutrition Facts : Calories 119 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 25mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

COCONUT-CRANBERRY BARS WITH PECANS



Coconut-Cranberry Bars with Pecans image

Easy and delicious! Family and friends truly enjoy these wonderful bars. I hope you do as well!

Provided by NancyLou

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h40m

Yield 36

Number Of Ingredients 8

1 ½ cups graham cracker crumbs
½ cup butter, melted
1 ½ cups sweetened dried cranberries (such as Craisins®)
1 (14 ounce) can sweetened condensed milk
1 ¼ cups pecan halves
1 cup flaked coconut
¾ cup white chocolate chips
¾ cup bittersweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper or grease.
  • Mix graham cracker crumbs and butter together in a bowl; press into the prepared baking dish.
  • Stir cranberries, sweetened condensed milk, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over the graham cracker crust.
  • Bake in the preheated oven until edges are golden brown, 25 to 28 minutes; cool on a wire rack.

Nutrition Facts : Calories 162 calories, Carbohydrate 18.9 g, Cholesterol 11.3 mg, Fat 9.4 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 4.4 g, Sodium 63.9 mg, Sugar 13.9 g

CRANBERRY TURTLE BARS



Cranberry Turtle Bars image

Categories     Berry     Chocolate     Nut     Dessert     Bake     Cranberry     Pecan     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 3 dozen bars

Number Of Ingredients 17

For base
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
For topping
2 sticks (1 cup) unsalted butter
1 2/3 cups granulated sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1 1/2 cups fresh or frozen cranberries (not thawed; 63/4 oz), coarsely chopped
1 teaspoon vanilla
3 cups pecans (12 oz), toasted and cooled , then coarsely chopped
For decoration
2 oz fine-quality bittersweet chocolate (not unsweetened), very finely chopped
Special equipment:
Special equipment: a candy thermometer

Steps:

  • Make base:
  • Preheat oven to 350°F.
  • Line a 15- by 10-inch shallow baking pan (1 inch deep) with foil, leaving a 2-inch overhang on the 2 short sides. Butter all 4 sides (but not bottom).
  • Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small (roughly pea-size) lumps. Sprinkle into baking pan, then press down firmly all over with a metal spatula to form an even layer. Bake in middle of oven until golden and firm to the touch, 15 to 17 minutes, then cool in pan on a rack.
  • Make topping:
  • Melt butter in a 3-quart heavy saucepan over moderate heat and stir in sugar, corn syrup, and salt. Boil over moderately high heat, stirring occasionally, until caramel registers 245°F on thermometer, about 8 minutes. Carefully stir in cranberries, then boil until caramel returns to 245°F. Remove from heat and stir in vanilla, then stir in pecans until well coated. Working quickly, spread caramel topping over base, using a fork to distribute nuts and berries evenly. Cool completely.
  • Cut and decorate bars:
  • Lift bars in foil from pan and transfer to a cutting board. Cut into 6 crosswise strips, then 6 lengthwise strips to form 36 bars.
  • Melt half of chocolate in top of a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and add remaining chocolate, stirring until smooth. Transfer chocolate to a small heavy-duty sealable plastic bag. Seal bag and snip off a tiny piece of 1 corner to form a small hole, then pipe chocolate decoratively over bars. Let stand at room temperature until chocolate sets, about 1 hour.

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