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Cranberry-Orange Coconut Bars
Ingredients
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Crust:
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3 tablespoons unsalted butter, cut into pieces
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1/2 cup light brown sugar
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1/2 teaspoon sea salt
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1 cup all-purpose flour, gluten-free if desired
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Filling:
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1/2 cup sugar
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2 tablespoons all-purpose flour, gluten-free if desired
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1/2 teaspoon baking powder
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2 large eggs, beaten
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1 tablespoon vanilla extract
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1 tablespoon orange zest, freshly grated
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1 cup cranberries, fresh or frozen, coarsely chopped
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1/2 cup sweetened coconut flakes
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1/2 cup pecans, coarsely chopped
Preparation
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Preheat oven to 350 F. Line a 9-inch square baking pan with parchment.
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Crust: In a food processor, fitted with the steel "S" blade, combine the butter, sugar, and salt. Process until well mixed.
Gradually add flour, pulsing to combine.
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Press mixture into the bottom of the prepared baking pan. Bake 10 minutes or until lightly browned. Remove
from oven and set aside.
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In the bowl of a mixer, fitted with the paddle, combine the sugar, flour and baking powder, mix well.
Add the eggs, vanilla and zest and mix well. Fold in the cranberries, coconut and pecans.
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Spread the filling over
the pre-baked crust. Return to the oven and bake an additional 25 - 30 minutes or until lightly browned.
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Cool in
pan on a wire rack. Cut into 24 bars.
