Serve you guests with these cranberry bars – a delicious dessert.
1 hr 45 min
cups Gold Medal™ all-purpose flour
cup powdered sugar
cup cold butter
cups fresh or frozen (do not thaw) cranberries
cup cranberry juice
cups granulated sugar
eggs, slightly beaten
cup powdered sugar, if desired
Heat oven to 350°F. Line bottom and sides of 13x9- inch pan with foil, leaving foil overhanging at 2 opposite sides of pan.
In medium bowl, mix flour and 1/2 cup powdered sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Press in bottom of pan. Bake 25 minutes or until edges are lightly browned.
Meanwhile, in 3-quart saucepan, stir cranberries, 1/2 cup of the cranberry juice and the granulated sugar. Heat to boiling over medium-high heat. Cook 10 minutes, stirring frequently, until cranberries begin to burst. Remove from heat; stir in eggs and remaining 1/4 cup cranberry juice with whisk. Pour over partially baked crust.
Bake 20 minutes or until crust is golden and filling is set. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into 9 rows by 4 rows. Sprinkle bars with 1/3 cup powdered sugar.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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