Best Cran Raspberry Butter Bars Recipes

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CRAN-RASPBERRY BUTTER BARS



Cran-Raspberry Butter Bars image

This is a pretty bar cookie to add to a holiday treat tray, and a nice change from the usual citrus bars of this type. May be garnished with fresh raspberries and mint leaves for extra visual "pop".

Provided by Muffin Goddess

Categories     Bar Cookie

Time 1h

Yield 1 8inch square pan

Number Of Ingredients 11

1/2 cup toasted sliced blanched almond
2 tablespoons confectioners' sugar
10 tablespoons butter, softened
2 tablespoons sugar
1 cup all-purpose flour
4 egg yolks
1 tablespoon sugar
1/2 cup raspberry-cranberry frozen juice concentrate (thawed, if frozen)
1/4 cup butter
1 dash salt
10 drops red food coloring (optional)

Steps:

  • Preheat oven to 325°F.
  • CRUST: Place almonds and confectioners sugar in food processor or blender and process until nuts are finely chopped; set aside.
  • Cream butter in small mixer bowl.
  • Add sugar; mix until light and fluffy.
  • Stir in nut mixture and flour.
  • Pat dough evenly into greased 8-inch square pan; prick with fork.
  • Bake 30-35 minutes, or until edges are light brown and top is still pale.
  • TOPPING: Combine egg yolks and sugar in medium-size heavy saucepan.
  • Stir in juice concentrate, butter and salt.
  • Cook over medium heat, stirring constantly with a wire whisk, 6-8 minutes (do not boil).
  • When mixture reaches 180° to 185° F on a candy thermometer, remove from heat.
  • Stir in food coloring if using, and spread mixture over baked crust.
  • Return to oven and bake for 5 minutes.
  • Remove from oven and cool completely in pan on a wire rack.
  • Cut into bars or diamonds to serve.

Nutrition Facts : Calories 3510.8, Fat 215.4, SaturatedFat 111, Cholesterol 1182.5, Sodium 1368.2, Carbohydrate 371.7, Fiber 11.7, Sugar 227.8, Protein 40.4

CRANBERRY GOOEY BUTTER BARS



Cranberry Gooey Butter Bars image

With their sweet-and-tart flavor and ooey-and-gooey texture, these bars are easy to love and easy to make. To pull together a pan, you'll only need 15 minutes of hands-on time, which makes them perfect for any holiday get-together (especially the ones that sneak up on you). And since they're baked in a sturdy 13x9 pan, they're easy to tote along. Keep a box of Betty Crocker™ Super Moist™ yellow cake mix-the secret shortcut ingredient in this recipe-on hand and you'll be able to pull off these cranberry-studded and powdered sugar-sprinkled bars whenever you need an easy and crowd-pleasing dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted, cooled slightly
1 egg
2 teaspoons orange zest
1 package (8 oz) cream cheese, softened
3 1/2 cups powdered sugar
1/2 cup butter, melted, cooled slightly
3 eggs
2 cups fresh or frozen (thawed) cranberries
1 tablespoon powdered sugar
Sweetened whipped cream, if desired

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.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 26 g, TransFat 0 g

CRANBERRY CRUMB BARS



Cranberry Crumb Bars image

Celebrate the season with cranberry bars! They're super easy to make and can be cut into mini squares, just right for a dessert tray.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 24

Number Of Ingredients 13

2 1/2 cups Gold Medal™ all-purpose flour
1 cup sugar
1/2 cup ground slivered almonds
1 teaspoon baking powder
1/4 teaspoon salt
1 cup cold butter
1 egg
1/4 teaspoon ground cinnamon
4 cups fresh or frozen cranberries
1 cup sugar
Juice of 1/2 orange (4 teaspoons)
1 tablespoon cornstarch
1 teaspoon vanilla

Steps:

  • Heat oven to 375°F. Grease 13x9-inch pan with butter or cooking spray.
  • In large bowl, mix flour, 1 cup sugar, the almonds, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.
  • In medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.
  • Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.

Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 18 g, TransFat 0 g

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