Close this window

Cranberry Coconut Bars

1 1/4 c. flour
3/4 c. sugar
1/2 c. butter or margarine
1 c. finely chopped nuts (divided)
1 1/4 c. sugar
2 beaten eggs
2 Tbsp. milk
1 tsp. finely shredded orange peel
1 tsp. vanilla
1 cup finely chopped cranberries
1/2 cup coconut

For crust:
In a medium mixing bowl, stir together flour and 3/4 cup sugar.
Cut in butter till mixture resembles coarse crumbs.
Stir in 1/2 cup nuts.
Press the flour mixture onto the bottom of an ungreased 13x9x2 in. baking pan.
Bake in a 350 oven for 10 to 15 min. or till the crust is light brown around the edges.

For topping:
Combine 1 1/4 cup sugar, eggs, milk, orange peel, and vanilla.
Beat till combined. Pour over the hot crust.
Sprinkle with the remaining nuts, cranberries and coconut.
Bake in a 350 degree oven for 30 min. more, or till golden.
Cool slightly in the pan.
Cut into 24 bars while slightly warm.

-I chopped my cranberries in the blender. Add cranberries, about 2 cups of water, and "pulse"
for just a few seconds. Strain the chopped cranberries well before you add them to the recipe.
-Nuts can be walnuts, pecans or almonds.

Close this window