Best Cranberry Nut Streusel Bars Recipes

CRANBERRY-NUT BARS

Steps:

• Preheat the oven to 375 degrees. Spread the nuts on a cookie sheet and place them in the oven to toast. Grease and flour a nine-inch-square brownie pan and set aside.
• Rinse the cranberries well under running water; pick them over and discard any that are spoiled. Place the cranberries, sugar and water in a small saucepan and bring to a boil over medium heat. As soon as the cranberries have popped, remove from the heat and set aside.
• When the nuts are toasted, remove them from the oven and, as soon as they are cool enough to handle, chop them coarsely or process them in a food processor.
• In a bowl, mix together the chopped nuts, oatmeal, flour and brown sugar. Add the butter, cut in small pieces, and using the fingers or a wooden spoon, work the butter into the dry ingredients until you have a crumb-textured mixture.
• Place half the oatmeal mixture in the bottom of the brownie pan, smoothing it out to the edges of the pan. Cover the oatmeal mixture with the cranberry sauce and top the sauce with the remaining oatmeal mixture.
• Place in the preheated oven and bake for about 45 minutes, until the top is nicely browned. Cut in bars and serve immediately with vanilla ice cream. Keep any leftovers in a sealed cookie tin.

CRANBERRY NUT BARS

Steps:

• Heat oven to 350° and grease an 8-inch baking pan.
• Beat eggs in a medium mixing bowl until thick, gradually add sugar, beating until thoroughly blended; stir in flour and melted butter; blend well.
• Add cranberries and walnuts, mixing gently just until combined then spread mixture evenly in prepared pan.
• Bake for 40-45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
• Cool and cut into bars.

KETO CRANBERRY STREUSEL BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray and set aside.
• Pour almond flour, sweetener, melted butter, and almond extract for crust in a medium bowl and mix well. Set aside 1/3 of the mixture to be used later for the streusel topping. Press remaining 2/3 of the mixture into the prepared baking pan.
• Bake in the preheated oven until partially golden, about 5 minutes. Remove and set aside.
• Combine cranberries, sweetener, orange juice, orange zest, and arrowroot powder in a small saucepan. Bring to a boil over medium heat; reduce heat to medium-low and let simmer until all of the cranberries have popped, about 10 minutes. Remove from heat and let cool for about 5 minutes. Spread cranberry filling over the crust.
• Stir pecans and cinnamon into the remaining crust mixture, mixing until incorporated. Sprinkle streusel topping evenly over the cranberry mixture.
• Bake in the preheated oven until set, about 30 minutes. Remove from the oven and cool completely before cutting into bars, 30 minutes to 1 hour.

CRANBERRY ORANGE STREUSEL BARS

Steps:

• Let cranberries stand at room temp 1 hour.
• Place 1 rack in middle of oven and preheat to 350.
• Line 9x13 baking pan with foil, leaving overhand on all sides and generously grease foil.
• Combine flour, oats, sugar, nutmeg, baking powder and salt in a bowl.
• Work butter in with your fingers until creamy. Reserve 1 cup.
• Press into prepared pan. Bake until light golden brown, about 12 minutes.
• Grate 1 teaspoon orange peal and squeeze 1/3 cup juice from orange. In medium bowl, whisk with milk, egg yolks, vanilla until well combined.
• Sprinkle cranberries evenly over the hot crust. Pour mixture over berries. Use spatula to gently distribute evenly. Bake 7 minutes or until orange mixture just begins to form a skin around the edges.
• Remove pan from oven and sprinkle evenly with reserved topping, then almonds. Bake 30 minutes or until filling bubbles and topping is golden brown.
• Cool in pan on wire rack 1 hour.
• Carefully lift out of pan. Cool completely on wire rack.
• Remove foil and cut into 24 bars.
• Serve or store in airtight container up to 3 days or freezer up to 3 months.