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?
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
- 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
- Start with the crust. Cream the butter, brown sugar, and salt on low speed for 3 to 5 minutes.
- Add the flour and almonds and mix until well combined.
- Press this crust mixture into the bottom of an ungreased 8-inch or 9-inch square baking pan.
- Bake the crust at 350 degrees F for 15-20 minutes until golden brown.
- While the crust bakes, prepare the filling. Whisk together the eggs, milk, vanilla, and orange zest.
- Stir in the sugar, flour, baking powder, and salt.
- Next fold in the cranberries, coconut, and almonds.
- Spread the filling over the baked crust and return to the oven and bake at 350 degrees for 30 minutes more.
- 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).
- Allow to bars to cool completely, and then cut into individual slices to enjoy.
The bars will keep in an airtight container at room temperature for up to one week.
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
Slow Cooker Cranberry Apple Cider from A Savory Feast
Cranberry Bourbon Granita from Feast + West
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