(recipe) Cranberry Coconut Bars

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Cranberry Coconut Bars

 

Crust:

6 tablespoons cold unsalted butter, cut into pieces

1/2 cup light brown sugar

1/2 teaspoon kosher salt

1 cup all-purpose flour

1/2 cup finely chopped pecans

Filling:

1 cup granulated sugar

2 tablespoons all-purpose flour

1/2 teaspoon baking powder

2 large eggs, beaten

1 tablespoon whole or 2 percent milk

1 tablespoon vanilla extract

1 tablespoon freshly grated orange rind

1 cup fresh or if unavailable, frozen cranberries,

coarsely chopped (if using frozen, chop berries while

still frozen)

1/2 cup flaked coconut, sweetened

1/2 cup coarsely chopped pecans

 

Crust: Preheat the oven to 350 degrees F. In a mixing

bowl, combine the butter, sugar, and salt and mix

well. Gradually add the flour, mixing to combine. Stir

in the pecans. Press the mixture into the bottom of an

ungreased 9-inch square baking pan. Bake 15 to 20

minutes, until browned. Filling: In a mixer, combine

the sugar, flour, and baking powder and mix well. Add

the eggs, milk, vanilla, and zest and mix well. Fold

in the cranberries, coconut, and pecans. When the

crust is baked, remove from the oven and spread the

filling over it. Return to the oven and bake an

additional 30 minutes. Cool in the pan on a wire rack.

Cut into bars for serving.

 

 

 

 

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