Yummiest Chewy Coconut Cranberry Bars

Recipe by RotiJala
READY IN: 45mins
SERVES: 6-8
YIELD: 16 bars
UNITS: US

INGREDIENTS

Nutrition
  • Base
  • 1
    cup flour
  • 12
    cup desiccated coconut
  • 12
    cup sugar
  • 14
    cup molasses (Melasse in German)
  • 12
    teaspoon baking soda
  • 14
    teaspoon salt
  • 13
    cup butter, gently melted
  • Topping
  • 2
    eggs, beaten
  • 12
    cup sugar
  • 14
  • 34
    teaspoon almond extract or 3/4 teaspoon almond essence
  • 2
    tablespoons flour
  • 1
    teaspoon baking powder
  • 12
    teaspoon salt
  • 23
    cup desiccated coconut
  • 23
    cup dried cranberries (pre-soak them in lemon juice if you like 'tangy'!)
  • 12
    cup chopped almonds or 1/2 cup sliced almonds
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DIRECTIONS

  • Base:
  • Preheat oven. Mix flour, coconut, sugar, soda and salt. Add butter and molasses and mix until crumbly.
  • Press mixture into greased (or baking-paper lined) 9�x13� (23cmx33cm) pan.
  • Bake at 350 degrees F (175 degrees C) for 10 minutes.
  • Topping:
  • Stir sugar, molasses and almond extract into beaten eggs.
  • Mix together flour, baking powder and salt and stir into egg mixture.
  • Add coconut and cranberries and mix.
  • Pour over crust, spreading evenly. Sprinkle with almonds.
  • Bake at 350 F (175 C) for 25 minutes or until medium brown.
  • Cool and ice with lemon frosting (optional).
  • (Optional) Lemon frosting: Whisk 1 cup powdered sugar with 3 tsp of lemon or lime juice. Add a bit of milk or more juice to achieve the taste and consistency you prefer.
  • NOTE (for first reviewer): You need not cool the bottom layer after first bake - just dollop the topping over it and be very careful in spreading or flattening it, use a light hand. Thanks for trying it. Glad you liked the taste.
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