Best Chewy Peanut Butter Cranberry Bars Recipes

PEANUT BUTTER AND CRANBERRY BARS

Steps:

• Preheat oven to 350 degrees.
• Grease a 8x8x2 inch baking pan.
• In a small bowl combine cranberries and water.
• Cover and let stand for 20 minutes; drain well and set aside.
• In a large mixing bowl, beat butter and 1/2 cup of peanut butter until well combined.
• Beat in brown sugar.
• Beat in flour on low speed (mixture will be crumbly).
• Stir in peanuts and cranberries.
• Reserve 1 cup of the crumb mixture.
• Press remaining mixture into pan.
• Bake for 12 minutes.
• Meanwhile for filling, in a medium bowl beat cream cheese and sugar until smooth.
• Add egg, 2/3 cup peanut butter and lemon juice; beat until well combined.
• Spread over crust.
• Sprinkle reserved crumb mixture over filling and press in lightly.
• Bake about 25 minutes or until top is lightly browned.
• Cut into bars.

RICH CHEWY PEANUT BUTTER BARS

Steps:

• Pre heat oven to 350 degrees. Grease and flour 9 x 13 inch pan and set aside.
• Melt peanut butter and margarine in a medium pan.
• When melted add the sugar, eggs, flour, baking powder, salt and vanilla, stirring until well blended.
• Pour into pan and bake for 25 to 30 minutes or until set. Cool, and cut into squares.

CRANBERRY GOOEY BUTTER BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir Cake Base ingredients until well blended. Press evenly in pan.
• In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter and the eggs, one at a time, scraping bowl occasionally. Stir in cranberries. Pour and evenly spread batter into pan over cake base.
• Bake 38 to 43 minutes or until golden brown and center is set. Cool completely, about 2 hours.
• When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.

CRANBERRY NUT GRANOLA BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.
• Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.
• Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.
• Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.

NO-BAKE PEANUT BUTTER GRANOLA BARS WITH DRIED CRANBERRIES & PEPITAS

Steps:

• Line an 8-inch by 8-inch baking dish with parchment paper. I like to use a long piece with the sides sticking out so I can use them as "handles" to lift out the bars later on.
• In a large bowl, mix together the oats, pepitas, cranberries, and chia seeds.
• In a medium bowl, mix together the peanut butter and 1/2 cup brown rice syrup.
• Pour the wet ingredients over the dry and mix well with a wooden spoon. If the ingredients aren't quite sticking together, add a little more brown rice syrup, stirring after each addition, until they do.
• Pour into the baking dish and press flat with your hands. The more firmly you can press, the less likely they are to be crumbly!
• Refrigerate for at least 4 hours, until firm. Lift from baking dish and cut with a sharp chef's knife. Store, refrigerated, in an airtight container for up to two weeks.