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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 24 |
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These festive, chock-full bars are sweet, tart and salty a truly tongue-tingling combo. Itâs a good thing the recipe makes a lot! Ingredients:
2 cups fresh cranberries |
1 cup dried cranberries |
2/3 cup sugar |
1/2 cup water |
2 teaspoons grated lemon peel |
1/2 cup butter, softened |
1 cup packed brown sugar |
1-1/4 cups king arthur unbleached all-purpose flour |
3/4 cup old-fashioned oats |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/2 cup flaked coconut |
1/2 cup chopped pecans, toasted |
Directions:
1. 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.
2. 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.
3. 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.
4. Cool on a wire rack. Refrigerate for at least 2 hours. Cut into bars. Yield: 2 dozen.
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