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cranberry-orange bars

(2 ratings)
CarolAJ avatar
Recipe by
Carol Junkins
@CarolAJ
Hanson, MA

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 !

(2 ratings)
yield 24 Bars
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For cranberry-orange bars

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

How To Make cranberry-orange bars

  • 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.
  • 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.
  • 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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