Reviewed: Dec. 29, 2011

Totally awesome!! I used jellied cranberry sauce from a can and just mixed it very well, then after it was cool I used a cookie cutter to cut out snowflakes for my christmas party, served with coffee and hot chocolate It was a total hit !!

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Reviewer:

craftyb-fly

Reviewed: Dec. 13, 2011

This is a great recipe although I had a little problem with the dough being a little stickier than I wanted after adding the egg. I also blended 2oz of softened cream cheese with my cranberry sauce and sprinkled a little bit of white sugar over the top crust before baking.

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Reviewer:

cecestar

Reviewed: Dec. 2, 2011

There doesn't seem to be enough batter to spread over the bottom or top; so I followed another suggestion to double the batch; however this was too much and threw off the balance of the cake and the jelly filling. I would say stick with the original and it would turn out a lot better.

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Reviewer:

McKennacat

Cooking Level: Expert

Home Town: Paw Paw, West Virginia, USA

Living In: Baltimore, Maryland, USA

Reviewed: Dec. 1, 2011

These turned out really good however I did make a few changes to "healthy" them up a bit. I used around 6 tablespoons of butter (about 1/2 the amount the recipe calls for) and after cutting that in, I used around 1/2 C of apple sauce and cut that in also. Doing it this way didn't require an egg as the applesauce added enough moisture. I pre-baked the bottom layer for 10 minutes before adding the cranberry sauce I made. I baked for 30 minutes after adding the sauce and top layer. In a nutshell...delicious!!! BTW, the filling can really be just about anything from jam to preserves to a thick fruity sauce.

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Reviewer:

onemixedbag

Reviewed: Nov. 24, 2011

This was an amazing recipe. Just make sure your butter is not refrigerator hard. I used homemade cranberry sauce. I WILL be making this again. Delish!

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Reviewer:

Cheryl H

Reviewed: Oct. 21, 2011

Terrific, tangy cranberry bars. I cut the recipe in half because I only had a cup of cranberry sauce leftover to use up. I also added some pecans to the topping. These are perfect bars for the fall months.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Sep. 24, 2011

DELICIOUS!!! I followed the recipe exactly and it turned out great. All I had was a can of cranberries left so I did not measure how many cups exactly but the can loooked like it was about 2 cups. Besides, I love cranberries! I did bake it in a smaller round dish and so it turned out a bit thicker. Very moist but still a crumbly crust... perfect texture. This was my first time making crumblies and I think the secret was to just put my hands directly in the dough. It did get trickier once the egg was added but it still came out great. Will definitely be making this again.

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Reviewer:

CZAnna

Cooking Level: Intermediate

Reviewed: Aug. 6, 2011

pretty good. The family cleaned their plates

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Reviewer:

Karen

Reviewed: Jul. 22, 2011

Fantastic recipe. I used homemade cranberry sauce, real butter and put about 2/3 of the dough on the bottom layer, it came out like the photo. I look forward to trying it with lemon rind in the dough. It works well for school lunches if pieces are individually bagged and frozen.

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Reviewer:

Jules Millar

Reviewed: May 20, 2011

Good stuff, family loved it and we don't like cranberry sauce. Baked mine in 9X9 pan as crust would not cover 13X9 pan and baked it 10 mintues longer than suggested. Will be making it again soon.

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