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Cranberry Pucker Bars
By Thrive Life · 12 servings
20m prep time
30m cook time
A dessert bar with plenty of zing! - by Todd Leonard CEC
Print recipe
Ingredients
- 4 c. Cranberries - Freeze Dried
- 2 tbsp. cornstarch
- 1 c. Cane Sugar
- 3/4 c. orange juice
- 1 c. water
- Crust
- 2 1/2 c. White Flour (All Purpose Unbleached Flour)
- 1 c. Cane Sugar
- 1/2 c. pecans, chopped fine
- 1/2 c. almonds, chopped fine
- 1/2 c. coconut, shredded
- 1 tsp. Baking Powder
- 8 oz. butter, cold
- 1/4 tsp. Iodized Salt
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 3 tbsp. THRIVE Scrambled Egg Mix + 5 tbsp. water
Directions
- Mix all filling ingredients together until well blended and allow to set for 10 minutes.
- Combine all crust ingredients except vanilla and eggs in a mixer. Mix well for 1–2 minutes.
- Stir eggs and vanilla together. Stir into dry ingredients and mix for 1–2 more minutes or until well blended and slightly wet.
- Press 2 ½ cups of mixture into a greased 9x13 pan. Pour filling over crust and spread evenly. Sprinkle remaining crust mixture on top of filling.
- Bake at 375⁰F for 30 minutes or until golden brown and bubbly.
- Allow to fully cool before cutting. Serve with whipped cream or ice cream if desired.