Orange Cranberry Bars

By Addie

“My sister, who's a great cook, passed this recipe on to me,” notes Nell Wheeler from Warrenton, Virginia. “These buttery bars are studded with cranberries, pecans and coconut. They're pretty enough for Christmas, but I make them all year.”

Ingredients

• TOPPING:
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons sugar
• 2 tablespoons cold butter
• 2 tablespoons chopped pecans
• .....................................................
• 2 tablespoons beaten egg
• 1 1/2 teaspoons whole milk
• 3/4 teaspoon grated orange peel
• 1/4 teaspoon vanilla extract
• 1/3 cup sugar
• 1 1/2 teaspoons all-purpose flour
• 1/4 cup chopped fresh or frozen cranberries
• 2 tablespoons flaked coconut
• 2 tablespoons chopped Diamond of pecans

Preparation

Step 1

In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes.

Meanwhile, in another bowl, combine the egg, milk, orange peel and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust.

Bake for 15-20 minutes or until golden brown. Cool on a wire rack. Yield: 8 bars.