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Cranberry Almond Coconut Bars

Dated: November 14, 2014

cranberry almond coconut bars

Something wonderful happened. I baked a delicious dessert. Why so delicious? Well, let me count the ways.

First, cranberries! But really, the orange zest that compliments the cranberry filling shines through like a bright ray of sunshine.

Then there is the chocolate on top. I am a cranberry fan, but I am an even bigger orange-chocolate fan. So cranberries, orange, and chocolate equals  win-win-win.

Finally, there is the almond crust that provides just the right amount of salty crunch to balance the sweet gooey filling. Are you sold?

cranberry almond coconut bars

Today is the third and final day of Blogsgiving where 20 bloggers, including yours truly, have thrown a virtual celebration for the upcoming Thanksgiving holiday.

On Day 1, we covered cocktails, hors d’oeuvres and soup. On Day 2, we shared entrees, salads and sides. Today, we have recipes for dessert and after-dinner drinks, as well as ideas for enjoying leftovers.

Check out the menu with links to each of today’s recipes at the end of this post, or take a look at our visual recipe box over on Pinterest.

I hope you have enjoyed this week’s recipes as much as I have, and that you find something new to try at your Thanksgiving table. Enjoy!

cranberry almond coconut bars

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Cranberry Almond Coconut Bars

Author Gale Gand’s Lunch!

Ingredients

  • For the Crust
  • 6 tablespoons cold butter, cut into ½ inch pieces
  • ½ cup packed light brown sugar
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • ½ cup almonds, finely chopped
  • For the Filling
  • 2 large eggs
  • 1 tablespoon milk
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon grated orange zest
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup fresh cranberries, coarsely chopped
  • ½ cup sweetened shredded coconut
  • ½ cup coarsely chopped almonds
  • For the Topping
  • 1 cup semi-sweet chocolate chunks or chips

Instructions

  1. Start with the crust. Cream the butter, brown sugar, and salt on low speed for 3 to 5 minutes.
  2. Add the flour and almonds and mix until well combined.
  3. Press this crust mixture into the bottom of an ungreased 8-inch or 9-inch square baking pan.
  4. Bake the crust at 350 degrees F for 15-20 minutes until golden brown.
  5. While the crust bakes, prepare the filling. Whisk together the eggs, milk, vanilla, and orange zest.
  6. Stir in the sugar, flour, baking powder, and salt.
  7. Next fold in the cranberries, coconut, and almonds.
  8. Spread the filling over the baked crust and return to the oven and bake at 350 degrees for 30 minutes more.
  9. When the bars come out of the oven after baking, immediately sprinkle the chocolate over the top. The heat from the bars will melt the chocolate (which you can spread into a layer over the bars if desired).
  10. Allow to bars to cool completely, and then cut into individual slices to enjoy.

Notes

The bars will keep in an airtight container at room temperature for up to one week.

 

Dessert

Grandma’s Pecan Pie from The Wetherills Say I Do

Pumpkin Sheet Cake with Pumpkin Cream Cheese Frosting from My Cooking Spot

Gluten-Free Apple Berry Crumble from Twin Stripe

Paleo Pumpkin Pudding from Wit Wisdom Food

Torched Marshmallow Pumpkin Pie from The Local Forkful

Poached Pears with Salted Maple Caramel Syrup from Home at Six

Sweet Potato Pie from Think Fruitful

Nutella Pumpkin S’mores Tart from bethcakes

Gluten-Free Acorn Squash Spice Bars from I Cook. I Eat. It’s Life.

Drunken Pecan Pie Bars from The Speckled Palate

After-Dinner Drinks

Slow Cooker Cranberry Apple Cider from A Savory Feast

Cranberry Bourbon Granita from Feast + West

Leftovers

Cheesy Potato Croquettes from Hello Little Home

Leftover Stuffed Egg Rolls with Cranberry Dipping Sauce from Cake ‘n’ Knife

Freezer-Friendly Turkey and Rice Casserole from Betty Becca

Turkey and Cranberry Quesadilla from Glamour Girl Gourmet

Stuffed Crescents with Thanksgiving Leftovers from My Cooking Spot

Filed Under: Bar cookies

Previous Post: « Stir-Fried Kabocha with Eggs
Next Post: Stuffed Acorn Squash »

Reader Interactions

Comments

  1. Deirdre Reid

    November 14, 2014 at 9:33 am

    My guy isn’t a big cranberry fan, but I am. I grew up in cranberry country so my freezer is always full of bags of cranberries that I try to sneak into our meals. I might be able to get him to indulge in this dessert thanks to the coconut, chocolate and almonds. Scheming….

    Reply
  2. Meghan @ Cake 'n' Knife

    November 14, 2014 at 10:18 am

    WOW these look incredible! Love the coconut you added to this!

    Reply
  3. Becca

    November 14, 2014 at 10:47 am

    Yum! These look delish. That ooey-gooey chocolate + nuttiness + tart fruit combo sounds amazing!

    Reply
  4. Erin @ The Speckled Palate

    December 03, 2014 at 5:55 pm

    Not only are these gorgeous, but they sound like they would taste absolutely to-die-for. Pinning this and adding it to my list of recipes to try this winter!

    Reply

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