Directions:
- In a small saucepan, combine the cranberries, sugar, water and lemon peel. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; cool to room temperature.
- Meanwhile, in a small bowl, beat butter and brown sugar until crumbly, about 2 minutes. Combine the flour, oats, salt and baking soda; gradually add to creamed mixture and mix well. Set aside 1 cup for topping; press remaining crumb mixture into a greased 13-in. x 9-in. baking dish.
- Bake at 400° for 10-12 minutes or until lightly browned. Spread cranberry mixture over crust. Combine the coconut, pecans and reserved crumb mixture; sprinkle over filling. Bake 18-20 minutes longer or until filling is set.
- Cool on a wire rack. Refrigerate for at least 2 hours. Cut into bars. Yield: 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.04 Kcal (1101 kJ) | ||
| Calories from fat | 76.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.49g | 13% | |
|---|---|---|---|
| Cholesterol | 10.17mg | 3% | |
| Sodium | 79.6mg | 3% | |
| Potassium | 49.58mg | 1% | |
| Total Carbs | 43.96g | 15% | |
| Sugars | 16.25g | 65% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 3.22g | 6% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 18.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 299.99 Kcal (1256 kJ) | ||
| Calories from fat | 87.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 13% | |
|---|---|---|---|
| Cholesterol | 11.6mg | 3% | |
| Sodium | 90.78mg | 3% | |
| Potassium | 56.54mg | 1% | |
| Total Carbs | 50.13g | 15% | |
| Sugars | 18.53g | 65% | |
| Dietary Fiber | 2.33g | 8% | |
| Protein | 3.67g | 6% | |
| Vitamin C | 1.7mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 3% | |
| Calcium | 20.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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