Cranberry Chews
Made a bunch of these cranberry chews at the weekend, and they were so good. I used half whole wheat flour, which I usually do when I bake. I also used 1/2 cup coconut oil and 1/2 cup butter, and these bars came out wonderfully delicious. I have been enjoying them for breakfast and snack. I froze most of the bars. A great recipe.
Yield
64 servingsPrep
20 minCook
45 minReady
65 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ⅓ | cups |
all-purpose flour
|
|
| 1 | cup |
brown sugar
packed |
*
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
cloves
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
butter
cold, in 16 pieces |
|
| 1 ½ | cups |
rolled oats
|
|
| 16 | ounces |
cranberry sauce
whole berries |
|
| ½ | cup |
orange marmalade
thick |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 552 | ml |
all-purpose flour
|
|
| 237 | ml |
brown sugar
packed |
*
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 1.3 | ml |
cloves
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
butter
cold, in 16 pieces |
|
| 355 | ml |
rolled oats
|
|
| 462.4 | ml/g |
cranberry sauce
whole berries |
|
| 118 | ml |
orange marmalade
thick |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
walnuts
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Grease a 10x15 inch jellyroll pan (9x13 inch is okay).
In a large bowl, combine 2 cups flour, brown sugar, cinnamon, nutmeg, cloves and salt.
Cut in butter until resembles coarse meal.
Stir in oats.
Reserve 1½ cups of mixture.
Firmly press remainder in bottom of prepared pan.
Bake 15 minutes.
Cool 10 minutes before filling.
In medium bowl, stir together cranberry sauce, marmalade and vanilla.
Slowly add remaining ⅓ cup flour, blending thoroughly.
Spread evenly over baked and cooled crust.
Add nuts to reserved oat mixture, sprinkle over top of cranberry filling.
Bake 30 minutes or until lightly browned.
Cool in pan on rack.
Cut into bars.
Store in airtight container one week, freeze for longer storage.
