Cranberry Streusel Bars

Staff Writer
Cranberry Streusel Bars
Allan Penn

Writing under the pseudonym Richard Saunders, Benjamin Franklin published Poor Richard’s Almanack on Dec. 19 in 1732. A best-seller in its time, the almanac contained information covering the weather, astronomy and astrology, a calendar, and humorous proverbs. Franklin was known to enjoy food, including cranberries, which he mentioned several times in his writings.

16
Servings
195
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup all-purpose flour
  • 3/4 Cups old-fashioned oats
  • 2/3 Cups firmly packed dark brown sugar
  • 1/4 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 6 Tablespoons unsalted butter, melted and cooled
  • One 8-ounce package cream cheese, softened
  • 1/3 Cup granulated sugar
  • 1/4 Teaspoon vanilla extract
  • 2 Teaspoons freshly squeezed lemon juice
  • 2 large egg whites, room temperature
  • 1/4 Cup whole-berry cranberry sauce
  • 2 Tablespoons finely chopped toasted pecans

Directions

Preheat the oven to 350 degrees and place a rack in the center. Line an 8-inch metal baking pan with nonstick foil.

In a large mixing bowl, thoroughly stir together the flour, oats, brown sugar, baking soda, and salt. Pour the butter over the flour mixture and stir with a wooden spoon until moist and crumbly. Set aside about 1 cup of the crumb mixture to use as a topping, then press the remaining crumb mixture into the bottom of the prepared pan.

In a medium-sized mixing bowl, beat together the cream cheese, sugar, vanilla, and lemon juice. Stir in the egg whites just until mixed — do not overbeat. Pour into the pan over the crust. Drop spoonfuls of cranberry sauce over the cheese and then sprinkle the reserved crumb mixture and the pecans over the cream cheese and cranberries.

Bake for 22-25 minutes, or until the cheese mixture is set and the topping is cooked through. Let cool completely in the pan, then chill for at least 2 hours, or until ready to serve. Using the foil, lift from the pan and set on a cutting board. Cut into 16 bars.

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
10g
16%
Sugar
15g
N/A
Saturated Fat
6g
28%
Cholesterol
27mg
9%
Protein
3g
6%
Carbs
24g
8%
Vitamin A
88µg
10%
Vitamin C
0.3mg
0.6%
Vitamin D
0.2µg
N/A
Vitamin E
0.2mg
1.2%
Vitamin K
1µg
1.2%
Calcium
27mg
3%
Fiber
0.7g
2.8%
Folate (food)
6µg
N/A
Folate equivalent (total)
26µg
7%
Folic acid
12µg
N/A
Iron
0.7mg
3.9%
Magnesium
16mg
4%
Monounsaturated
3g
N/A
Niacin (B3)
0.5mg
2.7%
Phosphorus
46mg
7%
Polyunsaturated
0.7g
N/A
Potassium
67mg
2%
Sodium
119mg
5%
Sugars, added
13g
N/A
Trans
0.2g
N/A
Zinc
0.3mg
2%

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