Best Cranberry Macadamia Bars Recipes

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CRANBERRY, PECAN / MACADAMIA, COCONUT BARS WITH ORANGE GLAZE



Cranberry, Pecan / Macadamia, Coconut Bars With Orange Glaze image

From Land O'Lakes. I substitute pecans for the macadamia nuts. I include these in my Christmas cookie gift tins and they are always very popular.

Provided by swissms

Categories     Bar Cookie

Time 1h

Yield 25 bars, 25 serving(s)

Number Of Ingredients 14

2/3 cup all-purpose flour
1/3 cup butter, cut into pieces
2 tablespoons sugar
1 cup powdered sugar
1 teaspoon freshly grated orange zest
2 -3 tablespoons orange juice
1/2 cup sweetened flaked coconut
2/3 cup macadamia nuts or 2/3 cup pecans, coarsely chopped
1/2 cup dried sweetened cranberries
1/3 cup sugar
2 eggs, slightly beaten
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Heat oven to 350°F Combine all crust ingredients in small bowl. Beat at low speed until mixture resembles coarse crumbs. Press into ungreased 8" square baking pan. Bake for 15-17 minutes or until lightly browned.
  • Combine all filling ingredients in medium bowl until well mixed. Carefully spread filling over hot, partially baked crust. Bake 22-27 minutes or until golden brown.
  • Combine powdered sugar, orange pee and enough orange juice for desired glazing consistency in small bowl. Drizzle glaze over warm bars. Cool completely.

Nutrition Facts : Calories 116.1, Fat 6.3, SaturatedFat 2.7, Cholesterol 23.4, Sodium 58.8, Carbohydrate 14.6, Fiber 0.6, Sugar 11.1, Protein 1.2

CRANBERRY-MACADAMIA BARS



Cranberry-Macadamia Bars image

Marry macadamia nuts and cranberries with an easy sugar cookie base to create an easy holiday bar.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 40

Number Of Ingredients 9

1 pouch Betty Crocker™ sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
1/3 cup butter or margarine
1/4 cup packed brown sugar
1 cup sweetened dried cranberries
1 cup macadamia nuts, coarsely chopped
1/2 cup white vanilla baking chips
1 teaspoon oil

Steps:

  • Blend cookie mix, 1/3 cup butter and egg until soft dough forms. Press dough in bottom of greased 9-inch square pan. Bake at 350°F 15 minutes.
  • Heat 1/3 cup butter, brown sugar and cranberries over medium heat, stirring constantly, until mixture comes to a boil. Spoon and spread cranberry mixture evenly over partially baked cookie base. Sprinkle with nuts. Bake 10 to 15 minutes or until light golden brown. Cool completely.
  • In resealable freezer plastic bag, mix baking chips and oil; seal bag. Microwave on High 30 to 45 seconds, squeezing mixture in bag every 15 seconds until smooth. Cut 1/4-inch top from corner of bag; drizzle over bars.

Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 65 mg, Sugar 11 g, TransFat 1/2 g

CRANBERRY-MACADAMIA BARS



Cranberry-Macadamia Bars image

The red cranberries add an Christmassy nice touch to these bars.

Provided by Goldie Barnhart

Categories     Fruit Desserts

Time 1h5m

Number Of Ingredients 11

1 1/4 c all=purpose flour
3/4 c sugar
1/2 c butter
1 c finely chopped macadamia nuts
1 1/4 c sugar
2 eggs, beaten
2 Tbsp milk
1 tsp orange zest
1 tsp vanilla extract
1 c finely chopped cranberries
1/2 c coconut

Steps:

  • 1. Preheat oven to 350º. For crust, in a medium bowl stir together flour and 3/4 cup sugar. Cut in the butter with a pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup of the nuts. Press the mixture onto the bottom of an ungreased 13 x 9 x 2 baking pan.
  • 2. Bake in preheated oven for 10 to 15 minutes or until the crust is light brown around the edges.
  • 3. Meanwhile, for topping, beat together the 1 1/4 cups sugar, the eggs, milk, orange zest and vanilla. Pour over the hot crust. Sprinkle with the remaining nuts, cranberries and coconut.
  • 4. Bake in oven for 30 minutes more or until golden brown. Cool slightly in pan on a wire rack. Cut into bars while warm. Cool completely. Makes 24 bars.
  • 5. To store: Cover and store in the refrigerator for up to 3 days or freeze for up to 3 months.

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