Cranberry-macadamia bars

Yield: 48 Bars

Measure Ingredient
1¼ cup All-purpose flour
¾ cup Sugar
½ cup Butter
1 cup Finely chopped macadamias, hazelnuts or pecans
1¼ cup Sugar
2 \N Beaten eggs
2 tablespoons Milk
1 teaspoon Finely shredded orange peel
1 teaspoon Vanilla
1 cup Finely chopped cranberries
½ cup Coconut

Crust: In a medium mixing bowl, stir together flour and ¾ c sugar.

Cut in butter until mixture resembles coarse crumbs. Stir in ½ c of the nuts. Press the flour mixture onto the bottom of an ungreased 13x9x2-inch baking pan. Bake in a 350 F oven for 10-15 minutes or until crust is light brown around edges.

Topping: Combine the 1¼ c sugar, eggs, milk, orange peel, and vanilla. Beat until combined. Pour over the hot crust. Sprinkle with the remaining nuts, cranberries, and coconut.

Bake in the 350 F oven for 30 minutes more or until golden. Cool slightly in the pan on a wire rack. Cut into 24 bars; cut bars in half diagonally while warm. Cool completely.

Per cookie: 88 cal, 4 g fat (2 g sat), 14 mg chol, 23 mg sod, 1 g pro.

Reprinted from Better Homes and Gardens Magazine, November 1996.

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