Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 1½ cup | Oats |
| 1 cup | Coconut |
| 1 cup | Packed brown sugar |
| 1½ teaspoon | Cinnamon |
| 1 teaspoon | Soda |
| 1 cup | Butter; softened |
| 1 cup | Orange marmalade |
| 1 can | (16-oz) whole-berry cranberry sauce |
| 1 cup | Chopped nuts |
Combine flour, oats, coconut, sugar, cinnamon and soda in a bowl. Add butter and mix until crumbly. Place 3 cups of the mixture into an ungreased 15-by-10-inch jelly roll pan. Combine marmalade and cranberry sauce. Spread over crust in pan. Combine nuts with remaining crust mixture and sprinkle evenly over the cranberry mixture. Press lightly. Bake at 350 degrees for 25-20 minutes. Cool. Cut into squares. Makes 48 squares.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .