Cranberrypumpkinbars Recipes

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FROSTED PUMPKIN CRANBERRY BARS



Frosted Pumpkin Cranberry Bars image

With tangy dried cranberries tucked inside and a creamy brown butter frosting, these mildly spiced pumpkin bars are doubly delightful. It's a good thing the recipe makes lots, because once you taste one, you won't be able to resist going back for more! -Barbara Nowakowski, Mesa, Arizona

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 16

1-1/2 cups all-purpose flour
1-1/4 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
3 large eggs, room temperature
1 can (15 ounces) pumpkin
3/4 cup butter, melted
3/4 cup chopped dried cranberries
BROWN BUTTER FROSTING:
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
4 to 6 tablespoons whole milk
Additional dried cranberries, optional

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in the confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost bars. If desired, sprinkle with finely chopped dried cranberries.,

Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 96mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.

PUMPKIN-CRANBERRY BARS



Pumpkin-Cranberry Bars image

Here on Zaar there are a couple of recipes somewhat like this one, but there are differences, & the Great Pumpkin is tellin' Charlie Brown that this one is pretty darn good! Preparation time does not include time needed for unfrosted bars to cool completely.

Provided by Sydney Mike

Categories     Bar Cookie

Time 45m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 (15 ounce) can pumpkin puree, not pie filling
3/4 cup unsalted butter, melted
3 large eggs
1 teaspoon pur vanilla extract
3/4 cup dried cranberries, chopped
1/2 cup unsalted butter
4 cups powdered sugar
1 teaspoon pure vanilla extract
1/3 cup fresh orange juice, approximately

Steps:

  • Preheat oven to 350 degrees F.
  • FOR THE BARS, in a large bowl, mix together first 7 ingredients.
  • Stir in pumpkin, butter, eggs & vanilla until well blended.
  • Stir in cranberries, then spread mixture into an ungreased 15"x10" jellyroll baking pan.
  • Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.
  • Cool completely in pan on wire rack.
  • FOR THE FROSTING, melt 1/2 cup butter in a saucepan over medium heat, stirring often, until butter just starts to turn a golden color ~ DO NOT LET IT BURN!
  • Remove immediately from heat & pour into a bowl.
  • Let butter cool slightly, then stir in powdered sugar & vanilla.
  • Stir in enough orange juice to form a frosting consistency.
  • When pan of uncut pumpkin bars is cooled completely, frost & cut into bars.
  • Serve & enjoy & refrigerate leftovers.

Nutrition Facts : Calories 166.4, Fat 6.9, SaturatedFat 4.2, Cholesterol 32.5, Sodium 53.9, Carbohydrate 25.7, Fiber 0.4, Sugar 20.5, Protein 1.3

CRANBERRY BARS WITH CREAM CHEESE FROSTING



Cranberry Bars with Cream Cheese Frosting image

When I place a pan of these bars in the teachers' lounge and come back after the last bell, the pan is always empty. I'd say that's a good thing. White chocolate chips and cranberries make them extra special. -Mirella Hackett, Chandler, Arizona

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 dozen.

Number Of Ingredients 18

3/4 cup butter, softened
1 cup sugar
2 large eggs
3/4 cup sour cream
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup white baking chips
1 cup dried cranberries
1/2 cup chopped walnuts
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/2 cup dried cranberries, chopped

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, sour cream and extracts. In a small bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Fold in baking chips, cranberries and walnuts. Spread into a greased 15x10x1-in. baking pan., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack., For frosting, in a small bowl, beat cream cheese, butter and vanilla until smooth. Beat in confectioners' sugar; spread over top. Sprinkle with cranberries. Cut into bars or triangles. Refrigerate leftovers.

Nutrition Facts : Calories 166 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 77mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

PUMPKIN CRANBERRY BARS



Pumpkin Cranberry Bars image

Enjoy the combination of two fall flavors, pumpkin and cranberries, for a scrumptious treat.

Provided by Allrecipes Member

Time 1h5m

Yield 20

Number Of Ingredients 10

1 (18.25 ounce) package yellow cake mix
2 cups finely chopped pecans or walnuts
½ cup butter or margarine, softened
3 teaspoons McCormick® Pumpkin Pie Spice
1 (16 ounce) can jellied cranberry sauce
1 tablespoon orange juice
3 large eggs large eggs
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
1 tablespoon McCormick® Pure Vanilla Extract

Steps:

  • Preheat oven to 350 degrees F. Combine cake mix, nuts, butter and 1 teaspoon pumpkin pie spice until crumbly. Reserve 1-1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of 13x9-inch baking dish.
  • Place jellied cranberry sauce and orange juice in small saucepan. Cook, stirring frequently, over medium heat until smooth. Remove from heat; cool slightly. Meanwhile, in large bowl, beat eggs. Add pumpkin, condensed milk, vanilla extract, and remaining 2 teaspoons Pumpkin Pie Spice; mix well.
  • Spread cranberry sauce evenly over crust. Pour pumpkin mixture over cranberry. Sprinkle with reserved crumb topping. Bake 45 minutes or until crumb topping is golden brown. Serve warm or chilled.

Nutrition Facts : Calories 345.6 calories, Carbohydrate 43.2 g, Cholesterol 47.3 mg, Fat 18 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 296 mg, Sugar 31.7 g

CRANBERRY BARS



Cranberry Bars image

A yummy bar that is tart and sweet at the same time. Easy to put together and your home will smell wonderful while they're baking!

Provided by TWILLIAMS05

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h10m

Yield 24

Number Of Ingredients 10

1 (12 ounce) package whole cranberries
1 cup white sugar
¾ cup water
1 (18.25 ounce) package yellow cake mix
¾ cup butter, melted
2 eggs
1 cup rolled oats
¾ cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Steps:

  • In a saucepan over medium heat, combine the cranberries, white sugar, and water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer.
  • Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.

Nutrition Facts : Calories 228 calories, Carbohydrate 36.1 g, Cholesterol 31.2 mg, Fat 8.9 g, Fiber 1.3 g, Protein 2 g, SaturatedFat 4.2 g, Sodium 190.7 mg, Sugar 25 g

CRANBERRY CRUMB BARS



Cranberry Crumb Bars image

Celebrate the season with cranberry bars! They're super easy to make and can be cut into mini squares, just right for a dessert tray.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 24

Number Of Ingredients 13

2 1/2 cups Gold Medal™ all-purpose flour
1 cup sugar
1/2 cup ground slivered almonds
1 teaspoon baking powder
1/4 teaspoon salt
1 cup cold butter
1 egg
1/4 teaspoon ground cinnamon
4 cups fresh or frozen cranberries
1 cup sugar
Juice of 1/2 orange (4 teaspoons)
1 tablespoon cornstarch
1 teaspoon vanilla

Steps:

  • Heat oven to 375°F. Grease 13x9-inch pan with butter or cooking spray.
  • In large bowl, mix flour, 1 cup sugar, the almonds, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.
  • In medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.
  • Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.

Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 18 g, TransFat 0 g

CRANBERRY PECAN BARS RECIPE BY TASTY



Cranberry Pecan Bars Recipe by Tasty image

Here's what you need: raw pecans, pitted date, dried cranberries, salt, milk, vanilla extract

Provided by Mercedes Sandoval

Categories     Snacks

Yield 12 bars

Number Of Ingredients 6

2 ½ cups raw pecans
1 ½ cups pitted date
⅓ cup dried cranberries
1 pinch salt
3 tablespoons milk, or water
1 teaspoon vanilla extract

Steps:

  • Line an 8-inch (20 cm) square baking dish with parchment paper.
  • Add the pecans, dates, cranberries, salt, milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
  • Transfer the mixture to the prepared baking dish and press into an even layer.
  • Chill for 1 hour.
  • Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
  • Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
  • Enjoy!

Nutrition Facts : Calories 48 calories, Carbohydrate 12 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, Sugar 11 grams

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