Cranberry Date Bars
By Sue Lau | Palatable Pastime
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This week for Sunday Supper the theme is all about holiday cookies. And although I have been posting a few cookie recipes in conjunction with other blogger events, I couldn’t resist squeezing in another. Is it possible to have too many holiday cookies? I don’t think so!
This particular type is very retro to me and is one of my husbands favorites. I have upped the game just a little bit by adding the holiday twist of cranberries and the touch of orange. I find it brings a bright refreshing flavor to these cookie bars.
In fact, they might be the best I have ever tasted. Some of my taste testers really liked these among some of the baking I have done this week.
Make sure you join me tomorrow for Baking Bloggers, which is a baking group I run on Facebook that any blogger can join in. Wendy Klik of A Day in the Life on the Farm manages it with me. We’d love to see you pop in if you’d like to bake with us. We post the second Monday of the month, and this month is about Filled Cakes (I am posting a Buche de Noel). Next month we will be baking with choux pastry and you still have lots of time to get in on that one if you’re interested. You can join in or sit out any month you like.
Cranberry Date Bars
- 8 ounces pitted dates, chopped
- 2 ounces dried cranberries (craisins) chopped
- 2 tablespoons candied orange peel, finely chopped
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 10 fluid ounces water
- 1-1/2 cups all-purpose flour
- 1-1/2 cup old-fashioned oats
- 1 cup brown sugar
- 1 teaspoon baking soda
- 3/4 cup butter, softened
- Preheat oven to 350°F.
- Stir together ingredients for the filling in a saucepan and bring to a boil.
- Reduce heat and simmer, stirring occasionally, for 10-15 minutes or until thickened; let cool.
- Place base/topping ingredients in a bowl and mix together with a pastry blender or your fingers until crumbly.
- Press just over half of the base mixture into an oblong cake pan and press out evenly to make a crust.
- Bake the crust for 15 inutes or until lightly golden.
- Spread filling mixture over the crust with a spatula, while the crust is still warm.
- Sprinkle the remaining base/topping over all.
- Bake for 25 minutes.
- Remove from oven and allow to cool completely before cutting into small squares.
From the kitchen of palatablepastime.com
Sunday Supper’s Best Cookie Exchange Recipes
Traditional and Tasty Cookies to Share
- Candied Cranberry Walnut Oatmeal Cookies by Soulfully Made
- Cherry Chocolate Pistachio Cookies by Cindy’s Recipes and Writings
- Chewy Pumpkin Sugar Cookies by Pies and Plots
- Coconut-Key Lime Thumbprint Cookies by Gourmet Everyday
- Cranberry Pistachio Shortbread Cookies by Jersey Girl Cooks
- Flourless Peanut Butter Chocolate Chip Cookies by Our Good Life
- German Ginger Cookies (Ingwerplätchen) by Caroline’s Cooking
- Hot Cocoa Cookies by That Skinny Chick Can Bake
- Italian Rainbow Cookies by April Golightly
- Orange Cardamom Cookies by Sunday Supper Movement
- Peppermint Pinwheel Cookies by Food Lust People Love
- Pumpkin Molasses Cookies by Fantastical Sharing of Recipes
- Spiced Persimmon Cookies with Figs by The Wimpy Vegetarian
- Toffee Cookies by Hezzi-D’s Books and Cooks
Fun and Festive Cookie Alternatives
- Best Ever No Bake Eggnog Truffles by Bites of Wellness
- Cappuccino Crinkles by A Little Fish in the Kitchen
- Chocolate Coated Krispy Peanut Butter Balls by Positively Stacey
- Cranberry Date Bars by Palatable Pastime
- Healthy Magic Cookie Bars by Simple and Savory
- Peppermint Pizzelle by Eat, Drink & Be Tracy
- Rainbow Biscotti Cubes by What Smells So Good?
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.