- 24
- 25 mins
- 85 mins
Ingredients
- 1 3/4 cups walnuts
- 2 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 sticks (1 cup) cold unsalted butter, cut into bits
- 1/3 cup sweetened flaked coconut
- 2 tsp grated orange zest
- 1 can (16 oz) whole-berry cranberry sauce
Preparation
Step 1
1. Heat oven to 350°F. You'll need a 13x9-in. baking pan lined with nonstick foil; let foil extend over ends of pan.
2. In food processor, coarsely chop 1/2 cup of the walnuts; place in small bowl and reserve.
3. In food processor, pulse the remaining walnuts, flour, sugars and butter until dough clumps together, occasionally scraping bowl sides with rubber spatula.
4. Add 1 cup of the dough to the reserved walnuts in small bowl with the coconut; crumble, pressing together to form small clumps.
5. Pat remaining dough over bottom of prepared baking pan. Mix orange zest into cranberry sauce; spread over dough in pan in an even layer. Sprinkle the reserved dough mixture clumps over cranberry sauce to cover. Bake 40 minutes or until top browns. Cool completely in pan on rack. Lift foil by ends onto cutting board. Cut crosswise into 6 strips; cut each strip into 4 bars.
Storage Tip: Store airtight with wax paper between layers in refrigerator up to 1 week, or freeze up to 3 months.