Time 40m Yield 2 dozen. Number Of Ingredients 10 Steps:
In a bowl, beat eggs, sugar, extracts and salt. Add butter. Combine flour and baking powder; gradually add to the sugar mixture and mix well. Fold in cranberries and nuts. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Time 30m Yield 3 dozen. Number Of Ingredients 10 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Time 3h10m Yield 16 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Mix almond flour, butter, and 1 egg in a bowl until well combined. Press into the bottom of an 8-inch square pan. Stir chocolate chips, walnuts, cranberries, coconut flakes, sunflower seeds, and flax seeds together in a large bowl. Cover the almond dough with this mixture. Mix cream and remaining egg thoroughly in a small bowl; pour evenly over the fruit-nut mixture. Bake in the preheated oven for 25 minutes. Remove from the oven and cool to room temperature, 30 to 45 minutes. Chill in the refrigerator for 2 hours before cutting into 16 bars.
Time 1h30m Yield 48 Number Of Ingredients 9 Steps:
Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, mix 2 cups flour, the brown sugar and butter with fork until crumbly. Press firmly in bottom of pan. In same bowl, mix filling ingredients. Spoon onto crust; spread evenly. Bake 25 to 30 minutes or until lightly browned. Cool completely, about 45 minutes. For squares, cut into 8 rows by 6 rows.
Time 20m Yield 20 bars Number Of Ingredients 8 Steps:
Preheat oven to 350°. Toast oatmeal on large baking sheet 13 x 9 pan or 15 x 10 jellyroll pan for 10 minutes. Add raisins and Rice Krispies and toast another 5 minutes. Add peanuts and dried fruit and set aside. In a large pan, melt butter, peanut butter and marshmallows over low heat. When smooth and combined, add oatmeal mixture. Stir to coat. Press firmly into 9x13 pan. Cool and cut into 20 bars. Note: I use a large dutch oven type pot to make mixing easier. You can also reduce or eliminate butter if you want to lower the fat.
Time 1h10m Yield 32 Number Of Ingredients 11 Steps:
Heat oven to 350°F. In large bowl, stir cookie crust ingredients until well blended. Press dough in bottom of ungreased 13x9-inch pan. Bake 14 to 16 minutes or until golden brown. Cool 10 minutes. Meanwhile, in 2-quart saucepan, heat orange marmalade to boiling over medium-high heat, stirring constantly. Boil 3 to 4 minutes, stirring frequently, until slightly thickened. Stir in remaining filling ingredients until well mixed. Spread evenly over cookie crust. Bake about 15 minutes longer or until edges are golden brown and filling is set. Cool completely, about 30 minutes. For bars, cut into 8 rows by 4 rows.
Time 1h15m Yield 24 Number Of Ingredients 7 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles. Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides. Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars. Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.
Time 35m Yield 10 Number Of Ingredients 8 Steps:
Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well. Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.
Time 40m Yield 12 servings. Number Of Ingredients 12 Steps:
In a small saucepan, combine water, dates, plums and raisins. Cook over medium heat until fruit is softened, about 10 minutes. Remove from the heat; stir in butter until melted. Cool. Stir in egg substitute and vanilla. In a large bowl, combine the dry ingredients; stir in fruit mixture. , Spread into an 11x7-in. baking pan that has been coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Yield Makes 20 bars Number Of Ingredients 12 Steps:
Preheat oven to 325°F. Lightly coat a 13x9" pan with nonstick spray and line with parchment paper, leaving an overhang on both long sides; spray parchment. Pulse 3/4 cup fruit and 1/2 cup hot water in a food processor until smooth and incorporated, 3-4 minutes. Add honey, almond butter, cinnamon, salt, and vanilla and pulse until combined, about 15 seconds. Add 1/2 cup oats and pulse until well combined, 30-45 seconds. Add pumpkin seeds, sesame seeds, sunflower seeds, coconut, and remaining 1 cup oats and 1/2 cup fruit. Pulse until just combined, about 15 seconds. Transfer mixture to prepared pan, pressing down until completely even. Bake granola until darkened, firm around the edges, and the center gives just slightly when pressed, about 35 minutes. Transfer pan to a wire rack and let cool in pan. Remove granola using parchment overhang, then cut into 20 bars with a serrated knife. Do Ahead Granola can be made 5 days ahead. Keep tightly wrapped at room temperature.
More about “dried cranberry fruit nut bars recipes”
Time 1h25m Yield 24 servings Number Of Ingredients 6 Steps:
Heat oven to 350°F. Line 13x9-inch pan with foil, leaving ends of foil hanging over sides of pan; spray with cooking spray. Beat cake mix, COOL WHIP and egg in large bowl with mixer until blended. (Batter will be thick.) Stir in nuts and cranberries. Spread onto bottom of prepared pan. Bake 25 to 30 min. or until toothpick inserted in center comes out clean; cool completely. Melt chocolate as directed on package; drizzle over dessert. Use foil overhang to remove dessert from pan; slice into bars.
