Best Cranberry Orange Bars Recipes

ORANGE CRANBERRY BARS

Steps:

• In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes., Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. , Bake for 15-20 minutes or until golden brown. Cool on a wire rack.

ORANGE CRANBERRY COOKIE BARS

Steps:

• Preheat oven to 350°. In a large bowl, beat brown sugar, melted butter, eggs and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture. Stir in baking chips, cranberries, pecans and orange zest., Spread into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool completely in pan on a wire rack., For frosting, in a large bowl, combine cream cheese, confectioners' sugar, butter, 1 tablespoon zest and vanilla; beat until smooth. Spread over bars. Combine dried cranberries and remaining 2 tablespoons zest; sprinkle over frosting. Refrigerate at least 2 hours. Cut into triangles. Store in the refrigerator.

CRANBERRY-ORANGE COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
• Beat butter, brown sugar, and white sugar for bars together with an electric mixer until light and fluffy, about 5 minutes. Stir in eggs, orange extract, and vanilla extract until well blended. Add flour, baking powder, and ginger; mix until well incorporated and the batter looks like soft cookie dough. Stir in cranberries and white chocolate chips until well mixed. Spread the stiff batter into the prepared pan.
• Bake in the preheated oven until light brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Don't overbake, or your bars will be dry. Let cool completely, about 30 minutes.
• Meanwhile, mix cream cheese and butter for frosting together until light and fluffy. Add confectioners' sugar and orange extract; beat mixture until fluffy and spreadable. Spread evenly over the cooled bars.
• Combine cranberries and orange zest for topping in a food processor and roughly chop. Sprinkle evenly over the frosted bars.
• Mix white chocolate chips and oil together in a glass, microwave-safe measuring cup. Microwave until fluid enough to drizzle, 1 minute to 1 minute 15 seconds, stirring every 15 seconds until melted. Use a fork or whisk to drizzle the melted chocolate diagonally across the bars.
• Allow chocolate to set for at least 1 hour before cutting into squares or triangles.

ORANGE-CRANBERRY OAT BARS

Steps:

• In a large bowl, combine the flour, brown sugar, baking soda and ginger; cut in butter until mixture resembles coarse crumbs. Stir in the oats, coconut and orange zest., Place 3 cups of mixture in another bowl; stir in pecans. Set aside for topping. Press remaining oat mixture into a greased 15x10-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown., Combine cranberry sauce and orange marmalade; spread over crust. Top with reserved oat mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.

CRANBERRY-ORANGE CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine butter and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Stir in flour and walnuts until crumbly. Press mixture into the bottom of a 9-inch square baking dish.
• Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool.
• Meanwhile, combine cream cheese and white sugar in a large bowl; beat with an electric mixer until smooth. Add cranberries, orange juice, eggs, orange zest, and vanilla extract, mix until well combined. Spread cream cheese filling onto cooled crust.
• Bake until surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 25 to 30 minutes. Let cool on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
• Cut into 12 bars and serve.

HOLIDAY CRANBERRY-ORANGE PISTACHIO BARS

Steps:

• Bright red cranberries and toasted green pistachios stud these tart-and-tangy bar cookies and make them a colorful addition to any cookie platter. They hold well in both the refrigerator and the freezer so they're an excellent make-ahead option.
• To prepare crust: Position rack in center of oven; preheat to 350degreesF. Coat an 8-inch-square baking pan with cooking spray.
• Beat butter, 2 tablespoons granulated sugar and brown sugar in a medium bowl with an electric mixer until creamy. Stir in whole-wheat flour, 1/3 cup all-purpose flour and salt until well combined (the mixture will still be crumbly). Evenly press the mixture into the bottom of the prepared pan. Bake until just barely golden around the edges, 10 to 12 minutes.
• To prepare topping: Combine 3/4 cup granulated sugar, 2 tablespoons all-purpose flour, baking powder and salt in a medium bowl. Add egg, egg white, orange zest and juice; stir until blended and smooth.
• Sprinkle cranberries over the baked crust. Pour the orange mixture over the cranberries and sprinkle with pistachios.
• Bake until golden and set, 40 to 45 minutes. Let cool completely on a wire rack; if possible, chill before cutting into squares.
• Recipe Tips & Notes:
• 1. Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains.
• 2. Tips: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
• 3. To toast chopped pistachios, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. .
• Recipe Nutrition:
• Per serving: 126 calories; 4 g fat (2 g saturated fat, 1 g mono unsaturated fat); 19 mg cholesterol; 22 g carbohydrates; 2 g protein; 1 g fiber; 44 mg sodium; 58 mg potassium
• 1/2 Carbohydrate Servings
• Exchanges: 1/2 starch, 1 other carbohydrate, 1/2 fat
• To Make Ahead: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month

WHITE CHOCOLATE CRANBERRY-ORANGE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a bowl, mix flour and brown sugar; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until light golden brown, 10-12 minutes. Cool on a wire rack., For filling, whisk together egg, milk, orange zest and extract until blended; stir in baking chips and cranberries. Spread evenly over crust. Bake until top is golden brown, 20-25 minutes longer. Cool 15 minutes in pan on a wire rack. Lifting with foil, remove bars from pan. Cut into bars. Refrigerate leftovers. Freeze option: Freeze cooled bars in freezer containers, separating layers with waxed paper. To use, thaw before serving.

CRANBERRY, PECAN / MACADAMIA, COCONUT BARS WITH ORANGE GLAZE

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.

CRANBERRY ORANGE BARS

Steps:

• Grind cranberries and oranges, including peel; set aside.
• In a saucepan, combine sugar, cornstarch, ginger.add ground fruit -- bring to a boil.
• Reduce heat, cook and stir for 15 minutes or until thick.
• Remove from the heat; stir in nuts, if using.
• Set aside to cool.
• Meanwhile for crust:.
• Combine flour, sugar and lemon peel in large bowl.
• Cut in butter until coarse crumbs form.
• Add egg yolks, vanilla and just enough water so dough holds it shape.
• Pat two thirds of dough into 13x9 pan --
• Cover with cranberry orange mixture.
• Crumble remaining dough on top.
• Bake at 425°F for 20-25 minutes or until topping is golden brown.
• Cool and cut into bars.

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.

CRANBERRY-ORANGE BARS

Steps:

• Grind cranberries and oranges (including peel). Set aside. In a large saucepan, combine the sugar, cornstarch and ginger. Add ground fruit; bring to a boil. Reduce heat; cook and stir for 15 minutes or until thickened. Remove from the heat; stir in nuts if desired. Set aside to cool. , Meanwhile, for crust, in a large bowl, combine the flour, sugar and lemon zest. Cut in butter until coarse crumbs form. Add egg yolks and vanilla. Gradually add water, tossing with a fork until dough forms a ball. , Pat two-thirds of dough into a greased 13x9-in. baking pan. Cover with cranberry-orange mixture. Crumble remaining dough on top. Bake at 425° for 20-25 minutes or until topping is golden brown. Cool on a wire rack; cut into bars.

HOLIDAY CRANBERRY-ORANGE PISTACHIO BARS

Steps:

• To prepare crust: Position rack in center of oven; preheat to 350°F. Coat an 8-inch-square baking pan with cooking spray.
• Beat butter, 2 tablespoons granulated sugar and brown sugar in a medium bowl with an electric mixer until creamy. Stir in whole-wheat flour, 1/3 cup all-purpose flour and salt until well combined (the mixture will still be crumbly). Evenly press the mixture into the bottom of the prepared pan. Bake until just barely golden around the edges, 10 to 12 minutes.
• To prepare topping: Combine 3/4 cup granulated sugar, 2 tablespoons all-purpose flour, baking powder and salt in a medium bowl. Add egg, egg white, orange zest and juice; stir until blended and smooth.
• Sprinkle cranberries over the baked crust. Pour the orange mixture over the cranberries and sprinkle with pistachios.
• Bake until golden and set, 40 to 45 minutes. Let cool completely on a wire rack; if possible, chill before cutting into squares.

HEALTHY ORANGE AND CRANBERRY BREAKFAST BARS

Steps:

• Preheat the oven to 350 degrees F. Spray a 9x13" cake or brownie pan with nonstick cooking spray.
• If using regular milk instead of buttermilk, mix together milk with lemon juice. Set aside for 5 minutes.
• Beat egg well, then add both sugars, oil and beat together again. Add in vanilla, orange zest, zucchini, carrots, apple, cranberries and the buttermilk/milk and lemon mixture. Mix together well.
• Sift the flour, cinnamon, allspice, baking soda, and salt into another bowl. Stir in oat bran and nuts, if adding, and mix together until combined.
• Add the dry mixture to the wet mixture, mix together until just combined (do not over-mix). Spoon the mixture into the oiled pan.
• Bake for about 35-40 minutes or until wooden stick inserted into the middle comes out clean and the bars are not sticky in the middle. Be careful not to over cook or bars will become dry and tough.
• Once cool, turn out onto board and cut into 24 bars. Bars will keep covered in the fridge for 4-6 days, or wrap individual bars with clingwrap and freeze.

CRANBERRY-ORANGE BARS

Steps:

• 1. Preheat oven to 350F Line a 13x9x2" pan with aluminum foil crimp edges of foil to rim of pan and spray foil with nonstick cooking spray, set aside.
• 2. Beat together brown sugar and margaine until light and fluffly. Add eggs and beat well. Stire in flour, oats and baking powder. Reserve 1 cup of dough for topping. Spread remaining dough in foil-lined pan. Combine orange marmalde and cranberries, spread evenly over dough. Drop small amounts of reserved dough over filling.
• 3. Bake 25-30 minutes or until golden brown. Cool in pan on wire rack. Use foil to lift bars from pan, cut into bars. Make 24 bars.

CRANBERRY ORANGE BARS

Steps:

• In a saucepan, add the water and sugar. Stir until the sugar is absorbed. Add the rinsed cranberries, along with the orange juice and zest. Simmer for about 10-15 minutes until the cranberries pop and the mixture begins to thicken. Pour into a bowl and let cool completely (at least 1 hour). Preheat the oven to 375ºF. In a large bowl, add the cake mix, oats, melted butter, eggs, and cinnamon. Mix until everything is well-combined. Set aside about 1 1/2 cups of the mixture. In a 9×13 baking dish, spray with nonstick spray. With the remaining batter, spread and push down into the pan, forming a crust. Spread the cooled cranberry sauce evenly over the "crust". Then, with the 1 1/2 cups of batter you reserved, drop it by the spoonful evenly over the mixture. Then, with a knife or spoon, gently try to push down and spread some of each spoonful so it's not as thick. You do not need to cover all of the cranberries, and try to avoid pushing the batter down into the cranberry sauce. Bake for approximately 35 minutes or until the top is golden brown. Let the bars cool for at least 2 hours before cutting into bars.