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Cranberry Crunch Squares

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"Tangy, tart, sweet cranberries topped with oats and brown sugar." — Sharon Gertsman

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Original recipe makes 2 dozen Change Servings

1 (16 ounce) can jellied cranberry sauce
2 1/3 cups rolled oats
3/4 cup all-purpose flour

1 5/8 cups packed brown sugar
1 cup butter, melted

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Combine the oats, flour, brown sugar and butter. Stir until the mixture resembles coarse crumbs. Spread the cranberries into the bottom of one 9x13 inch baking pan. Sprinkle crumb mixture over top.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool and cut into squares.

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This is a good recipe with a few minor adjustments, reduce the butter to 1 1/2 sticks or 3/4 a cup, I reduced sugar to 1 2/3 cups and used only one cup brown and the rest white. I patted half of the crumb mixture on the bottom of a 13x9 pan, used my hands to "crumble" on the cranberry sauce (no need to spread really) evenly, and sprinkled on the rest of the oat mixture on top. I threw in some dried cranberries for texture with the jellied cranberry and topped the whole thing off with 1/2 a cup of chocolate chips. They were AWESOME! No eggs or milk so its great for restricted diets, next I will try it with even less sugar.

—fitforaqueenclothing.com

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Most Helpful Critical Review

Apr 28, 2008

As written, these are too sweet and full of butter! I read some of the reviews before making it, but its been a while . . . anyway, after it cooled off the butter reabsorbed but holy butter when I took it out of the oven! Good thing I don't need my cholesterol checked this week!. . . . seriously, they are good, but I would halve the butter and halve or 1/4 the sugar. You do not need that much! And thats why they only get 3 stars in my book. However, I did like how the sugar carmelized. Kinda nice and I've never had a cobbler/cookie do that. I made as written, although I toyed with making like cookies as others have. I used a 8x8 pan instead of 9x13 bc I like cobblers and cookies that way. I may make this again, but definitely not with that amount of butter or sugar!

—pomplemousse

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40 Ratings

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Dec 21, 2003

I agree that these hold together MUCH better if you press half the oat mixture into the pan first, and put the cranberry in the middle. Very tasty. Scale to 2/3, and it fits very nicely into an 8 inch square pan.

—KARENMOONAH

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Dec 21, 2003

This was a great find. I loved this back in the 50's but had never had anything like it since! The second time I made them, I layered the cranberry sauce into the center which eliminated the gooey bottom and improved the texture and "fingerability". Everyone that tried them wanted the recipe. I also added chopped walnuts, too.

—Terrance

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Dec 09, 2004

I used this recipe to finish up some leftover cranberry sauce from Thanksgiving. (I made about a 1/2 portion of the recipe in a 8x8 glass baking dish.) It came out of the oven about an hour ago, and I've already sneaked 2 little squares! They taste good! I did the same process as many, split the crumbs to be half on the bottom, half on top. I probably would even put just a little more on the bottom, to give the squares a little more strength as you pick them up. I cut the butter down to a little more than half, and that worked out fine. I also added some dried cranberries to the cranberry sauce, and I'm glad I did. I wound up with a very thin layer of cranberry sauce when I spread it on, but it turned out to be more than enough. I wouldn't consider increasing the amount of sauce. So far they taste GREAT warm, but they need to cool some more before I officially cut them into squares. (edited to add: About half of them were stuck to the bottom of the pan, so I only got about 8 small squares and the rest was more "crumbly". Would line iwth aluminum foil next time.)

—Rebecca C.

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Dec 21, 2003

I added 2 cans of cranberry, otherwise it was spread too thin in the pan. I brought them to a staff meeting - everyone thought they were great!

—JMEOTIS

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Jan 17, 2011

My husband loves these! And he almost never likes a dessert made with fruit.

—sarebear

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Dec 17, 2002

If you like cranberry, this recipe is excellent. I added the two cans of cranberry (one jellied and one whole cranberries) and layered it between the oat mixure as suggested by other reviewers. This made a great tasting dish, but I would not advise using two cans of cranberry if you actually want bars that can be easily cut and handled. This method produces more of a cranberry crisp. It was very good with vanilla ice cream!

—NICOLE4

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Nutrition

Calories
393 kcal
20%

Carbohydrates
60.4 g
19%

Cholesterol
41 mg
14%

Fat
16.5 g
25%

Fiber
2.2 g
9%

Protein
3.1 g
6%

Sodium
129 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cranberry Crunch Squares

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 393
Calories from Fat: 149

% Daily Value *
Total Fat 16.5g 25 %
Saturated Fat 9.9g 50 %
Cholesterol 41mg 14 %
Sodium 129mg 5 %
Potassium 119mg 3 %
Total Carbohydrates 60.4g 19 %
Dietary Fiber 2.2g 9 %
Protein 3.1g 6 %
Sugars 43.2g
Vitamin A 10 %
Vitamin C 1 %
Calcium 5 %
Iron 13 %
Thiamin 19 %
Niacin 11 %
Vitamin B6 2 %
Magnesium 10 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.