Reviewed: Oct. 18, 2009

Yummy Yummy Yummy. These were so good. I liked their soft texture. I also liked the tartness of the cranberries. I read the other reviews and the ones who said that thier bars didn't set wasn't true for me, but I cooked my cranberries for a quite a while and I don't live in a humid area. I will be making these for thanksgiving and christmas, oh and inbetween. My family and I really enjoyed these.

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JPASCARELLI

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Reviewed: Sep. 14, 2009

The pan of bars were gone by the end of the weekend! These bars are quick to prepare on short notice for company. Just have have a cake mix and a bag of frozen cranberries on stock.

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Jen

Cooking Level: Intermediate

Home Town: Chippewa Falls, Wisconsin, USA

Living In: Auburn, California, USA

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Reviewed: Sep. 13, 2009

Absolutely outstanding. I followed the recipe as written the first time, but when we ate it all and my husband wanted more, I didn't have another cake mix. I used a basic cookie dough recipe (Big Batch Kris Kringle cookies without the add-ins), and added ginger, cinnamon, and oats. It came out a little firmer, and next time I would use a little less flour or underbake it for a softer bar. I'd rather not use cake mixes anyway.

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Lisa J

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Monterrey, Nuevo León, Mexico

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Reviewed: Sep. 10, 2009

Something happened where mine didn't set up all the way, but that didn't take anything away from it. I made them for a friend, and had to fight my brother off with a stick to keep him from eating the whole pan.

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TORANORANEKO

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Reviewed: Mar. 21, 2009

My friend taught me to pour a 12 oz bag of white chocolate chips over the top as soon as you pull them out of the oven. Try this for your next cookie exchange!

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MWinland

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Reviewed: Jan. 22, 2009

Fantastic. I made these for Christmas last year and they were an instant family hint. My father requested them again for this year. Follow the directions exactly and you will be pleased.

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Celeste M

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Reviewed: Jan. 5, 2009

These were really good; moist, flavorful NO boxed cake mix taste! I used canned whole cranberries, and butter instead of margerine. Best if eaten within 2-3 days, after that the top tends to get soggy. I am going to make more with a different fruit and cake mix flavor. Thanks for the recipe.

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Alexis T.

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

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Reviewed: Jan. 2, 2009

These were good, but I wouldnt call them bars as this is a cake recipe...doesnt resemble cake whatsoever. I made it twice and settled on using half the batter in a bundt cake, top with cranberry sauce and add rest of batter. Marble the top and cook. Wait until completely cooled to cut or remove. It is very good any way you cook it "bars" or cake.

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LeighRoy7

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Dec. 19, 2008

I liked these bars, once they had cooled completely. I had no trouble with them crumbling. I cooked my cranberries/sugar mixture to a very thick jam consistency. The only problem I did have with this recipe is that the bars were done at 30 mins, much earlier than the recipe states. I will make this again when I am wanting something sweet with cranberries.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Nov. 30, 2008

Excellent. Be sure they are good and cool before cutting. Will make again.

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Janet Hayton

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Reviewed: Nov. 28, 2008

This was ok but I wouldn't call them bars exactly. When left for the next day, these bars get softer and almost cake like. I did like the contrast between tart cranberries and the sweetness of the dough, but this is probably something I won't try again.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2008

I made these last year (Christmas) with what I had in my kitchen. They were a refreshing change from all the other rich and chocolate goodies. I made them again for Thanksgiving and received good reviews. Nice with coffee.

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Preshie from CA

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Modesto, California, USA

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Reviewed: Nov. 28, 2008

I was so excited to make these after reading all the amazing reviews, and thought that Thanksgiving would be the perfect time to unveil such a delicious treat. Sadly, I was very disappointed. They weren't bad, but they certainly didn't live up to the expectations I had from all the great reviews. After reading some of the other reviews I decided to only use 3/4 cup white sugar to sweeten the cranberries. They were very tart, which I like, but if you prefer sweeter I would stick with the 1 cup of sugar. Also, I let them bake for 40 minutes, which turned out to be a little too long. I checked them after 35 minutes, but they didn't look done. 40 minutes was too long though, so just keep an eye on them if you think 35 minutes isn't long enough. I let them cool for about 3 hours, and had no problems cutting them into bars. They did look very pretty, but to me they just tasted like a buttery nutri-grain bar. I was expecting them to taste more like the raspberry bars at Starbucks (which are to die for), but they were not even close. Everybody said they were really good...but I think they were just trying to be nice because I had almost half the pan left over.

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foodlover

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

These bars are quick and easy to bake! I patted the dough in my hand and flattened it to put on top of the cranberry layer. I had a few uncovered places but it filled in while baking. The smelled wonderful while cooking!!!! Great fall recipe! Nikki

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NICOLETTE

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Reviewed: Nov. 25, 2008

I make this recipe every year and is always a hit!

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TARAM1

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Reviewed: Nov. 25, 2008

Yum. Definately agree with others about the nice contrast between the tang and the sweet. Next time I think I'll add some coconut and I like the idea of some white chocolate chips! Definately will make again.

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VKENNER

Cooking Level: Expert

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Reviewed: Nov. 24, 2008

These were excellent. My family couldn't say enough good things about them. I did cool the cranberry mixture for about an hour until it was like a jelly. I spread the dough in the pan with my hands and really packed it down. Then I spread the cranberry mixture almost to the edge of the dough. I topped it with some white chocolate chips then the rest of the dough. I did as others said and cooled them for 3 hours on the counter. They were very easy to cut and take out of the pan. I will definitely be making these often as we love cranberries.

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happycook

Cooking Level: Expert

Living In: Shoreview, Minnesota, USA

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Reviewed: Nov. 23, 2008

I LOVE the cranberry flavor of these bars, but the consistency of mine were more like a cobbler. Delicious, but not really a bar cookie. I may have screwed up, I'll freely admit, but I think for cookies next time I'll use something other than cake mix--I'd rather use an oatmeal crumb type mix for it. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 23, 2008

Just okay. My bars wouldn't hold together, less like a bar and more like a crumble or crisp. I used Orange Cake Mix which made a nice flavor combination though.

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