Best Cranberry Bog Bars Recipes

CRANBERRY BOG BARS

Steps:

• In a large bowl, cream 1 cup butter and 1 cup brown sugar until light and fluffy, 5-7 minutes. Combine 2-1/2 cups oats and flour. Gradually add to creamed mixture until crumbly. Press into a greased 13x9-in. baking pan. Spread with cranberry sauce. , In a microwave-safe bowl, melt remaining butter; stir in the pecans and remaining brown sugar and oats. Sprinkle over cranberry sauce. Bake at 375° until lightly browned, 25-30 minutes. Cool on a wire rack. Cut into bars.

CRANBERRY BOG BARS

Steps:

• In a large mixing bowl, cream 1 cup butter and 1 cup brown sugar.
• Stir in 2 1/2 cups oats and flour.
• Press into greased 9x13 baking pan.
• Spread with cranberry sauce.
• In a microwavable safe bowl; melt remaining butter; stir in the pecans and remaining brown sugar and oats.
• Sprinkle over cranberry sauce Bake at 375 for 25-30 minutes or until lightly browned.
• Cool on wire rack.
• Cut into bars.
• I did not use the pecans and it turned out great.

CRANBERRY BOG PUMPKING BARS

Steps:

• 1. Preheat oven to 350 degrees Cut butter in pieces. In a food process, process all ingredients for the crust until mixture begins to form small lumps. Empty mixture into a 13 by 9 by 2-inch baking pan then with a metal spoon press dough evenly into bottom. Bake in middle of oven until golden, about 20 minutes. Cool completely before filling. 2. Mix together pumpkin,sour cream and spices in a medium bowl until evenly a light pumpkin color. In a seperate bowl, combine sugar and gelantine. Place water in a small saucepan. Split open vanilla bean and scrape with a knife then, add bean and all to water. Bring to a boil stirring constently . Empty into sugar-gelantine bowl and stir until gelantine is disolved. After five minutes, remove vanilla pod and add to pumpkin bowl. Stir until well combined and no white lumps remain. You may use a hand mixer on low speed. Place in refrigerator for fifteen minutes. 3. Pour chilled filling over cooled bottom crust and evenly spread. Float (like in a bog!) teaspoonful amounts of whole cranberry sauce over top of filling in a random pattern. Place in refrigerator for at least 3 hours. Preferably over night. 4. Before cutting, run a knife around inside edge of pan to loosen filling. Make 12 bars or 24 squares.