CRANBERRY-ORANGE BARS
This recipe came from Reynolds Kitchen cook book published in 1997 ~ using orange marmalade and dried cranberries ~ something different to make for your crowd on Thanksgiving, or Christmas or anytime !
Provided by Carol Junkins
Categories Fruit Desserts
Time 45m
Number Of Ingredients 10
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.
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