Cranberry Bars

12
Servings
25m
Prep Time
35-40m
Cook Time
1h
Ready In


"These turned out so great for us so I'm sharing it here. Next time I will double the cranberry filling though"

Original recipe yields 12 servings
OK
  • FOR CRANBERRY FILLING (I would double this)
  • FOR CRUST & CRUMB TOPPING

Nutritional

  • Serving Size: 1 (148.6 g)
  • Calories 471.2
  • Total Fat - 15.2 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 65.2 mg
  • Sodium - 301 mg
  • Total Carbohydrate - 81.7 g
  • Dietary Fiber - 2.4 g
  • Sugars - 37.7 g
  • Protein - 4.2 g
  • Calcium - 89 mg
  • Iron - 1.2 mg
  • Vitamin C - 9 mg
  • Thiamin - 0.1 mg

Step 1

In a saucepan over medium heat, combine the cranberries, white sugar, and orange juice or water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool.

Step 2

Preheat the oven to 350 degrees F (175 degrees C).

TO MAKE CRUST & CRUMB TOPPING


Step 3

In a large bowl, mix together the cake mix, melted butter and eggs. Stir in the dry oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, then spread the rest into the bottom of a 9×13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer.

Step 4

Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.

Tips & Variations


No special items needed.

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