|Nutritional Guidelines (per serving)|
|Servings: 9 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 79g||29%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cranberry Crunch is a wonderful bar cookie that can be served anytime of year. You have a choice. You may make the cranberry relish that goes in this cookie from the below recipe or you can use store-bought Jellied or Whole Berry Cranberry Sauce. We prefer making the entire cookie completely from homemade ingredients, but if I'm sort of time... We won't tell if you won't tell.
Keep any left over cranberry relish in the refrigerator. Keep the leftover Cranberry Crunch Bars in an airtight container. It is not necessary to refrigerate them.
- Gather the ingredients.
- Early in the day, cut unpeeled oranges into quarters. Remove seeds. Put oranges and cranberries into food processor. While processing, add sugar. Place in the refrigerator until an hour before you plan to make this bar cookie.
- Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan. In a bowl, mix together the oats, flour and brown sugar. Cut in the butter until nice and crumbly. Place half of this mixture in the prepared pan. Carefully, spread with the bottom crust with 1 cup* of cranberry relish**. Top the cranberry layer with the remaining crumb mixture. Bake this cranberry crunch for 45 minutes. Serve this tasty treat warm topped with ice cream. These cookies also taste good just as they are and room temperature.
*Refrigerate the rest of the relish for another use or eating just as it is. Yum!
**If your cranberry relish seems overly wet, drain it before putting it on the crust.
More Desserts Made with Cranberry Relish
This French Toast is they kind that is put together the night before, and baked the next morning.
This recipe is as simple as it sounds.