Best Cranberry Chocolate Crumble Dessert Recipes

CRANBERRY CRUMBLE BARS

Cranberry Crumble Bars image

Pick cranberry bars for a colorful addition to a cookie tray and because they are so easy to make.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 40m

Yield 48

Number Of Ingredients 11

Ingredients

1/2 cup granulated sugar
1/4 cup orange juice
1/4 cup water
2 cups fresh cranberries
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1 1/2 cups quick-cooking or old-fashioned oats
1 cup Gold Medal™ all-purpose or whole wheat flour
1/4 teaspoon salt

Steps:

In 1 1/2-quart saucepan, mix granulated sugar, orange juice and water. Heat to boiling. Stir in all remaining Cranberry Filling ingredients. Cook over medium heat about 10 minutes, stirring occasionally, until thickened; cool.
Heat oven to 400°F. In medium bowl, mix brown sugar and butter. Stir in all remaining Bar ingredients until crumbly. Press half of the crumbly mixture in ungreased rectangular pan, 13x9x2 inches. Spread with filling. Top with remaining crumbly mixture; press lightly.
Bake about 20 minutes or until light brown. For bars, cut into 8 rows by 6 rows while warm.

Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 25 mg

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

Ingredients

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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