Great recipe if you add orange zest, white chocolat chip and roasted pecan.....it was a winner!!
This is my favorite
I love this and is so easy, always make it for the holidays but I freeze cranberries for the rest of the year.
They tasted a little flat. I was surprised that they did not have vanilla. If I try them again, I will add some, and maybe some lemon zest.
I've made this recipe both as written and with blueberries instead of the cranberries, and my family has always enjoyed these bars. My family also likes these with almonds instead of walnuts, but pecans are good too. For the diabetics in the family, I use half sugar and half Splenda. This recipe is great for a quick snack or as a dessert with a little whipped cream.
Easy & Awesome!
Family insists I bring this to every event! I store extra cranberries in the freezer for those summer parties. You can use frozen berries, but they sit at the top of the bars...still tastes the same!
Double the recipe in order to use the full bag of berries & 13" pan.
Glass works best as the dark pans seem to darker the bottoms too much
NEVER try to do 2 batches at the same time. These bars need the 100% air flow of the complete oven in order to cook through. (Made this mistake)