cranberry-orange bars

Name: Cranberry-Orange Bars
Prep time: 20 min
Cook time: 25 min
Yield: 24
Cuisine: American
Ingredients: 1 - sheet (18x12 ") reynolds wrap (heavy duty); - nonstick cooking spray; 1 cup(s) packed brown sugar; 1 cup(s) margarine or butter, softened; 2 - eggs; 1 3/4 cup(s) all-purpose flour; 1 1/2 cup(s) quick-cooking oats; 1 teaspoon(s) baking powder; 1 jar(s) (12 oz) orange marmalade; 2/3 cup(s) dried cranberries

(2 RATINGS)

85 Pinches 1 Photo

Carol Junkins

Hanson, MA

Updated on Oct 3, 2011

This recipe came from Reynolds Kitchen cook book published in 1997 ~ using orange marmalade and dried cranberries ~ something different to make for your crowd on Thanksgiving, or Christmas or anytime !

Rate

prep time 20 Min

cook time 25 Min

method Bake

yield 24 Bars

Ingredients

1 - sheet (18x12 ") reynolds wrap (heavy duty)
- nonstick cooking spray
1 cup packed brown sugar
1 cup margarine or butter, softened
2 - eggs
1 3/4 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon baking powder
1 jar (12 oz) orange marmalade
2/3 cup dried cranberries

How To Make cranberry-orange bars

Step 1

Preheat oven to 350F Line a 13x9x2" pan with aluminum foil crimp edges of foil to rim of pan and spray foil with nonstick cooking spray, set aside.

Step 2

Beat together brown sugar and margaine until light and fluffly. Add eggs and beat well. Stire in flour, oats and baking powder. Reserve 1 cup of dough for topping. Spread remaining dough in foil-lined pan. Combine orange marmalde and cranberries, spread evenly over dough. Drop small amounts of reserved dough over filling.
Step 3

Bake 25-30 minutes or until golden brown. Cool in pan on wire rack. Use foil to lift bars from pan, cut into bars. Make 24 bars.
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