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Cranberry Bars

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  Eggs 2 , unbeaten
  Granulated sugar 1 Cup (16 tbs)
  Lemon juice 2 Teaspoon
  Instant flour 1 1⁄2 Cup (24 tbs)
  Double acting baking powder 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pecans 1 Cup (16 tbs), finely chopped
  Jellied cranberry sauce 1⁄2 Pound (1/2 of a 1 pound can)

Make any time up to 1 week ahead:
1. In small bowl, with hand beater, beat eggs with sugar until creamy; add lemon juice and beat until thoroughly blended.
2. Start heating oven to 350°F.
3. On wax paper stir flour, baking powder, and salt together. Stir into egg mixture until well blended; fold in pecans. Cut jellied cranberry sauce into slices 1/4-inch thick; then cut slices into small cubes; lightly fold into flour mixture. Turn into greased 13-by-9-by-2-inch baking dish.
4. Bake 30 minutes, or until cake tester, inserted in center, comes out clean.
5. Cool in dish on wire rack; while still slighdy warm, cut into 30 bars. Store in baking dish, tightly covered, at room temperature until served.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2804 Calories from Fat 888

% Daily Value*

Total Fat 105 g162.1%

Saturated Fat 11.4 g57.1%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 1809.6 mg75.4%

Total Carbohydrates 443 g147.5%

Dietary Fiber 20.6 g82.4%

Sugars 257.5 g

Protein 44 g87.8%

Vitamin A 11.2% Vitamin C 10%

Calcium 72.8% Iron 81.6%

*Based on a 2000 Calorie diet

Cranberry Bars Recipe