Cranberry Coconut Bars

10 Jul

Not too many left…Since we’re moving this week, I’m making a desperate attempt to finish up everything in our freezer! Since we had some cranberries (and actually still have another bag!), I figured I’d whip up some cranberry bars. I wanted to use a different sort of recipe and try to make it a smidge healthier than this recipe from the Food Network, so I reduced the sugar content and added some whole wheat flour.  This recipe turned out amazingly! I love the sweet and crunchy accents of the coconut and walnuts.
Crust Ingredients
  • 6 tbsp unsalted butter, cut into pieces
  • 1/2 c brown sugar
  • 1/2 tsp salt
  • 1/2 c whole wheat flour
  • 1/2 c regular flour
  • 1/2 c chopped walnuts
Filling Ingredients
  • 1/2 c sugar
  • 1/2 c reg flour
  • 1/2 tsp baking powder
  • 2 eggs
  • 1-2 tbsp almond milk
  • 1 tsp vanilla
  • 1 1/2 c frozen cranberries, coarsely chopped (in half)
  • 1/2 c coconut flake
  • 1/2 c chopped walnuts (pecans would be okay too)
  • Preheat to 350. Combine butter, sugar, and salt in a bowl and mix well. Gradually add flour and walnuts, pressing together with a fork. Press mixture into bottom of an ungreased square baking pan. Bake 20 minutes, until crusty and brown.
  • With a whisk, combine sugar, flour, and baking powder. Add eggs, milk, and vanilla with an electric mixer (or whisk the hell out of it). Fold in cranberries, coconut, and walnuts. Add a tbsp more milk the mixture is too thick. After crust is baked, remove from oven and spread filling on top, evenly. Return to oven and bake another 30-35 minutes. Cool on wire rack.

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