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My review
Cranberry Pecan Bars
Beverly McClarren
"Beverly McClarren mixes cranberries, coconut and a little orange peel into the filling of her rich pecan bars. 'I happened upon the recipe while watching television,' notes the Findlay, Ohio baker. 'Whenever i serve them, people ask for the recipe."
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Ingredients
55 m servingsOriginal recipe yields 12 servings
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Directions
{{model.addEditText}} Print- In a large bowl, combine the flour, pecans, brown sugar and salt. Cut in butter until crumbly. Press onto a greased 9-in. square baking dish. Bake at 350 degrees F for 15-20 minutes or until edges are lightly browned.
- Meanwhile, in a large bowl, combine flour and baking powder. Combine the eggs, sugar, milk and vanilla; add to the dry ingredients. Fold in the cranberries, coconut, pecans and orange peel. Pour over crust. Bake 25-30 minutes longer or until set. Cool on a wire rack. Cut into bars. Refrigerate leftovers.
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Reviews
Read all reviews 1417 Ratings
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Most helpful positive review
10/4/2009
I made these for our church. They were a huge hit - at least 4 people asked for the recipe! The only change I made was to use a 9x13 pan. I baked the crust for 11 minutes, and the second bake fo...
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10/4/2009
I made these for our church. They were a huge hit - at least 4 people asked for the recipe! The only change I made was to use a 9x13 pan. I baked the crust for 11 minutes, and the second bake fo...
12/29/2007
Fantastic! These got rave reviews at the last Christmas party. Making these a day or two a head of time and storing them in the fridge really releases the cranberry flavor. They're also much e...
2/21/2011
These were great. Nice mixture with the cranberries, pecans, and coconut. The orange rind is a nice touch also.
12/31/2010
Very tasty, and I'm glad I doubled the recipe. I wouldn't want to make it without a food processor though! I used non-dairy milk and margarine (Earth Balance), and whole wheat pastry flour i...
12/17/2010
These are the best things I have baked in a long time! With my oven I had to increase both of the baking times, but when they were done, they were moist and absolutely delicious. Next time I wil...
1/3/2010
Update: I have made it three times and I love it. I only had a 9 inch round. Lowered the fat by using "light" butter & splitting the crust base between 2 9-inch round pans and it is so good you ...
12/13/2006
These are fabulous. My mother is adding this to her Christmas cookie baking this year. The first addition in 45 years.