Prep 15 mins
Cook 20 mins
This is an adapted recipe, originally calling for chocolate (of course, feel free to add it if you'd like!)
- 1 cup dried cranberries (I LOVE the Sunmaid ones over Craisins)
- 1⁄4 cup orange juice
- 1 1⁄2 cups flour
- 1 1⁄2 cups quick-cooking oats
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3⁄4 cup margarine, softened
- 1 1⁄2 cups firmly packed brown sugar
- 2 eggs
- 1⁄2 cup pecan pieces or 1⁄2 cup walnut pieces
- 2⁄3 cup chocolate chips (white, semi-sweet, milk, etc.) (optional)
- PREHEAT oven to 350ºF.
- Combine cranberries and orange juice in microwaveable bowl. Microwave on HIGH 30 sec. Let stand 10 minute.
- Meanwhile, combine flour, oats, baking powder and salt; set aside.
- Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, mixing well after each addition.
- Stir in cranberry mixture, chocolate (if using) and nuts.
- SPREAD dough into 13x9-inch baking pan sprayed with cooking spray.
- BAKE 20 to 22 minute or until center is set. Cool completely on wire rack before cutting into bars.
Oh boy, these bars are delicious! The resulting consistency was more like an oatmeal brownie, rather than a crunchy bar, but certainly delectable!To make the recipe low fat/low cholesterol I substituted Egg Beaters cholesterol-free egg replacement for the two eggs and light butter for the margarine. Because of these substitutions I baked it about 26-27 minutes to make sure it set completely. My entire family enjoyed this afternoon treat and it deserves my highest rating!