Cranberry Pecan Bars

Cranberry Pecan Bars

"Beverly McClarren mixes cranberries, coconut and a little orange peel into the filling of her rich pecan bars. 'I happened upon the recipe while watching television,' notes the Findlay, Ohio baker. 'Whenever i serve them, people ask for the recipe."
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Ingredients

55 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  1. In a large bowl, combine the flour, pecans, brown sugar and salt. Cut in butter until crumbly. Press onto a greased 9-in. square baking dish. Bake at 350 degrees F for 15-20 minutes or until edges are lightly browned.
  2. Meanwhile, in a large bowl, combine flour and baking powder. Combine the eggs, sugar, milk and vanilla; add to the dry ingredients. Fold in the cranberries, coconut, pecans and orange peel. Pour over crust. Bake 25-30 minutes longer or until set. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

Reviews

Read all reviews 14
  1. 16 Ratings

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Most helpful positive review

I made these for our church. They were a huge hit - at least 4 people asked for the recipe! The only change I made was to use a 9x13 pan. I baked the crust for 11 minutes, and the second bake fo...

Most helpful critical review

Elise made these for us.

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I made these for our church. They were a huge hit - at least 4 people asked for the recipe! The only change I made was to use a 9x13 pan. I baked the crust for 11 minutes, and the second bake fo...

Would recommend only baking the crust for 10-15 minutes.

Fantastic! These got rave reviews at the last Christmas party. Making these a day or two a head of time and storing them in the fridge really releases the cranberry flavor. They're also much e...

These were great. Nice mixture with the cranberries, pecans, and coconut. The orange rind is a nice touch also.

Very tasty, and I'm glad I doubled the recipe. I wouldn't want to make it without a food processor though! I used non-dairy milk and margarine (Earth Balance), and whole wheat pastry flour i...

These are the best things I have baked in a long time! With my oven I had to increase both of the baking times, but when they were done, they were moist and absolutely delicious. Next time I wil...

These are not only easy to make, they are amazingly good.

Update: I have made it three times and I love it. I only had a 9 inch round. Lowered the fat by using "light" butter & splitting the crust base between 2 9-inch round pans and it is so good you ...

These are fabulous. My mother is adding this to her Christmas cookie baking this year. The first addition in 45 years.

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