Time 50m Yield 12 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Combine flour, oats, brown sugar, and butter in a large bowl. Set 1/2 cup of the mixture aside. Press remaining mixture over the bottom of a 9x13-inch glass baking dish. Bake in the preheated oven until firm, about 10 minutes. Pour sweetened condensed milk over the crust. Sprinkle cranberries, walnuts, chocolate chips, and orange zest over the milk. Top with the reserved oat mixture; press down lightly. Continue baking until lightly browned, about 25 minutes. Cool completely before cutting into 12 bars.
Time 45m Yield 24 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350ºF. Combine cranberries and orange juice in microwaveable bowl. Microwave on HIGH 30 sec. Let stand 10 minute. Meanwhile, combine flour, oats, baking powder and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, mixing well after each addition. Stir in cranberry mixture, chocolate and pecans. Spread dough into 13x9-inch baking pan sprayed with cooking spray. Bake 25 to 30 minute or until lightly browned. Cool completely on wire rack before cutting into bars.
Time 30m Yield 16 servings. Number Of Ingredients 14 Steps:
In a large bowl, combine the first seven ingredients. Whisk the eggs, egg whites, sugar substitute, applesauce, oil and vanilla; stir into dry ingredients just until moistened. Stir in dried cranberries. , Spread into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 17-20 minutes or until set. Cool on a wire rack.
Time 1h5m Yield 4 dozen. Number Of Ingredients 11 Steps:
In a large bowl, combine the flour, brown sugar, baking soda and ginger; cut in butter until mixture resembles coarse crumbs. Stir in the oats, coconut and orange zest., Place 3 cups of mixture in another bowl; stir in pecans. Set aside for topping. Press remaining oat mixture into a greased 15x10-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown., Combine cranberry sauce and orange marmalade; spread over crust. Top with reserved oat mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Time 28m Yield 12 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking pan. Pour melted butter into a mixing bowl, and beat in the egg, brown sugar, and vanilla extract. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice together in a separate mixing bowl. Stir the flour mixture into the butter mixture until thoroughly blended. Mix in the cranberries, pecans, and oats until evenly blended. Press mixture into prepared baking dish. Bake in preheated oven until top is dry and edges slightly pull away from the sides of the pan, 13 to 15 minutes. Cool before cutting into squares.
Time 45m Yield 32 servings Number Of Ingredients 11 Steps:
Heat oven to 350ºF. Microwave cranberries and orange juice in microwaveable bowl on HIGH 30 sec.; stir, Set aside. Combine next 4 ingredients. Beat margarine and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until blended. Gradually beat in oat mixture. Stir in cranberry mixture, chocolate and nuts. Spread onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 25 to 30 min. or until lightly browned. Cool completely before cutting into bars.
Time 35m Yield 16 bars Number Of Ingredients 14 Steps:
In large bowl, combine first seven ingredients. Whisk next six ingredients together, and stir into dry ingredients just until moistened. Stir in dried cranberries. Spread into 9-inch square baking pan coated with nonstick cooking spray; bake at 350 degrees for 17-20 minutes or until set, and cool on wire rack.
Time 2h45m Yield 16 Number Of Ingredients 5 Steps:
Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In large bowl, stir cookie mix, softened butter, water, egg and cinnamon with spoon until soft dough forms. Reserve 1/4 cup of the chopped white chocolate for topping. Stir remaining chopped white chocolate and the cranberries into dough. Spread dough in bottom of pan. Bake 25 to 29 minutes or until toothpick inserted in center comes out clean and edges are golden brown. Cool completely on cooling rack, about 1 hour 30 minutes. In small microwavable bowl, microwave reserved 1/4 cup chopped white chocolate uncovered on Medium (50%) 30 seconds. Stir; continue to microwave in 15-second increments until white chocolate can be stirred smooth. Spoon into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe over top of bar. Refrigerate about 30 minutes or until melted white chocolate is set. For bars, cut into 4 rows by 4 rows. Store covered in airtight container.
