CRANBERRY-NUT BARS

Cranberry-Nut Bars image

Provided by Nancy Harmon Jenkins

Time 1h10m

Yield 16 bars

Number Of Ingredients 9

Ingredients

1 cup pecan or walnut halves
Butter and flour for greasing pan
1 cup cranberries
1/4 cup sugar
1/4 cup water
1 cup quick-cooking oatmeal
1/2 cup flour
1 cup brown sugar, firmly packed
1 stick (4 ounces) unsalted butter

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.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 5 milligrams, Sugar 17 grams, TransFat 0 grams