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Cranberry Bars

Cranberry Bars

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
TWILLIAMS05

TWILLIAMS05

A yummy bar that is tart and sweet at the same time. Easy to put together and your home will smell wonderful while they're baking!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. In a saucepan over medium heat, combine the cranberries, white sugar, and water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer.
  4. Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.
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Reviews

Jeanette
125

Jeanette

12/7/2003

This IS a great recipe! I read some of the other reviews, and the trick to getting the bars out of the pan without them turning into a gooey mess is to LET THEM COOL for at LEAST an hour! The cranberry mixture needs to "jell". My husband and kids REALLY loved these...even my picky four year old~!

SNOHFLAKE
76

SNOHFLAKE

1/5/2006

Some important tips for this recipe: 1) use the real deal rolled oats, not the instant kind, 2) I used frozen cranberries and dropped the water down to 1/2 cup . . . you absolutely must cook the cranberries down until it's thick in the pan, keep mushing the berries as it cooks down, 3) you're better off making the cranberry part either the day before or wayyyy earlier than when you mix the cake part b/c it's better if the cranberry jam is fully cool, 4) don't even think about cutting these bars for at least 2-3 hrs after coming out of the oven . . . waiting will ensure lovely cut bars. I gave this a 4 and not a 5 because I only liked these the day I made them. The next day they had gotten soft (of course b/c of the amount of butter and the cranberry spread), which isn't bad, just a preference thing. And heck, throw some ice cream on top and I'll be saying texture smexture ;-). I will make these again, but will reduce the sugar to 3/4 cup.

KZJNK
52

KZJNK

1/25/2004

Very good and easy too. I didn't have any whole cranberries on hand, so instead of making the craberry filling I actually used canned whole cranberry sauce. It worked just fine. This is a great one to add to your baking gifts for the holidays.

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