Make this quick and easy dessert with cranberry and orange flavors adding color to your cookie tray.
box (15.6 oz) cranberry quick bread mix
cup margarine or butter, softened
can (16 oz) whole berry cranberry sauce
tablespoon grated orange peel
Heat oven to 350°F. Grease 9-inch square pan. In large bowl, combine all base ingredients; mix well with pastry blender or fork until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture evenly in bottom of greased pan.
In medium bowl, combine all filling ingredients; blend well. Spread filling evenly over base. Sprinkle evenly with reserved crumb mixture; press lightly.
Bake at 350°F. for 30 to 35 minutes or until top is golden brown. Cool 1 hour or until completely cooled. Cut into bars.
Cranberries are shiny scarlet berries that grow on low-trailing vines in large sandy bogs. They are also called bounceberries, because ripe cranberries bounce. Cranberries grow wild in northern parts of North America and are extensively cultivated in Massachusetts, Oregon, Washington and Wisconsin. Cranberries are harvested between Labor Day and Halloween.
Cornstarch is used to thicken puddings, sauces and soups, as well as to produce a fine texture in cookies and cakes. Recipes thickened with flour are opaque; those thickened with cornstarch are clear.
These bars are an excellent addition to the holiday cookie tray. The red cranberry filling makes them festive and colorful.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Bar
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 2 Fruit; 2 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.