Cranberry Nut Bars Eat at Home
How to Make Cranberry Magic Bars. Preheat Oven: Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Make the Crust: In a large mixing bowl, combine the cold, cubed butter, powdered sugar, and flour. Using a pastry cutter or your fingers, mix until the mixture.
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Sprinkle the cranberry mixture evenly over the dough in the pan. Crumble the remaining dough over the cranberry mixture. Bake for 45-55 minutes, or until top is a light golden brown. Cool completely and chill in the refrigerator before cutting into squares. Store in an airtight container in the refrigerator.
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Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside. Make the crumble mixture for the crust and topping: Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl.
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Step 4. In a bowl, mix together the chopped nuts, oatmeal, flour and brown sugar. Add the butter, cut in small pieces, and using the fingers or a wooden spoon, work the butter into the dry ingredients until you have a crumb-textured mixture. Step 5. Place half the oatmeal mixture in the bottom of the brownie pan, smoothing it out to the edges.
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In a large bowl, mix together the melted butter and sugar. Add the flour, baking powder vanilla extract, cinnamon and salt and stir together until the mixture is crumbly. Spread half of the mixture onto the bottom of the baking pan and press down to form the crust. Add a layer of cranberry sauce over the crust.
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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.
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Preheat the oven to 350°F. Spray a 9×13 inch baking dish with cooking spray and line with parchment paper. Set aside. In a large bowl, beat together the sugar cookie mix, melted butter, egg, all-purpose flour, quick oats and ground cinnamon with a stand mixer or hand mixer.
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Add cranberries and cook until they pop, about 4-6 minutes. Add orange juice, orange zest, butter, cinnamon and salt. Cook 5 minutes longer or until mixture thickens. Remove from the heat; stir in walnuts and set aside. For crust, combine the flour and salt in a bowl; cut in butter until mixture is crumbly. Add sugar and oats; mix well.
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Crust. Preheat oven to 350 degrees. In a food processor, put flour, sugar, butter, almonds and salt. 1 ¼ cups flour, ¾ cup sugar, ½ cup butter, ½ cup sliced almonds, ¼ teaspoon salt. Pulse until the mixture is crumbly and the butter is incorporated throughout. Pour mixture into a greased 9x13 baking dish.
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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.
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Heat oven to 350° and grease an 8-inch baking pan. Beat eggs in a medium mixing bowl until thick, gradually add sugar, beating until thoroughly blended; stir in flour and melted butter; blend well. Add cranberries and walnuts, mixing gently just until combined then spread mixture evenly in prepared pan. Bake for 40-45 minutes or until golden.
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Dump in the cranberries and toss to coat. Spoon the cranberries over the crumb mixture in the pan. Sprinkle the remaining crumb mixture over the cranberry mixture (do not press it down.) Bake 40 to 45 minutes until golden and the filling is bubbly. Let cool completely before slicing into bars.
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Prepare the crumb mixture (this will act as both the crust and the crumble topping). Press half the crumb mixture into a parchment paper-lined 9×13-inch baking dish. Stir together the cranberry filling, then spoon over the crust. Stir together chopped walnuts and remaining crumb mixture. Sprinkle over cranberry filling.
Cranberry nut bars made using just a food processor to mix everything
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Preheat the oven to 375 degrees Fahrenheit. Prepare an 8×8 pan by lining it with parchment leaving a 1-inch overhang on two sides and then spraying the parchment with pan spray. Set aside. In a large bowl, whisk together the brown sugar, flour, baking soda, baking powder and salt.
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Preheat oven to 350 degrees and grease a 9x13 inch pan. You can also line the pan with parchment paper or tinfoil. if you use tinfoil, grease it well. This will make it easier to pull the bars out of the pan and cut. Using a mixer, beat together the granulated sugar, butter and orange zest (if using), until light and fluffy.