The Pioneer Woman Tasty Kitchen
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Cranberry Orange Bars

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Cranberry Orange Bars—a perfect blend of sweet and tangy! Perfect for the holidays!

Ingredients

  • ¾ cups Water
  • 1 cup Sugar
  • 1 bag (12 Oz. Size) Fresh Cranberries
  • 1 whole Orange, Zested And Juiced
  • 1 box (18.25 Oz. Size) Yellow Cake Mix
  • 1 cup Rolled Oats
  • ¾ cups Butter, Melted
  • 2 whole Eggs
  • 1 teaspoon Cinnamon

Preparation

1. You’re basically going to start off by making cranberry sauce! In a saucepan, add the water and sugar. Stir until the sugar is absorbed. Add the rinsed cranberries, along with the orange juice and zest. Simmer for about 10-15 minutes until the cranberries pop and the mixture begins to thicken. Pour into a bowl and let cool completely (at least 1 hour).

2. Preheat the oven to 375ºF. In a large bowl, add the cake mix, oats, melted butter, eggs, and cinnamon. Mix until everything is well-combined. Set aside about 1 1/2 cups of the mixture. In a 9×13 baking dish, spray with nonstick spray. With the remaining batter, spread and push down into the pan, forming a crust.

3. Spread the cooled cranberry sauce evenly over the “crust”. Then, with the 1 1/2 cups of batter you reserved, drop it by the spoonful evenly over the mixture. Then, with a knife or spoon, gently try to push down and spread some of each spoonful so it’s not as thick. You do not need to cover all of the cranberries, and try to avoid pushing the batter down into the cranberry sauce. Bake for approximately 35 minutes or until the top is golden brown. Let the bars cool for at least 2 hours before cutting into bars (trust me on that one!)!

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Profile photo of bonnie

bonnie on 12.12.2012

LOVED it! Made it exactly as written. The only thing I did different was the recipe calls for dropping the batter by spoonfuls, then gently push down. That didn’t work at all for me, so I pressed the spoonfuls down with my hands then laid them on the batter. Perfect. Thanks for a Great Keeper!

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