Cranberry Bars

Do you have a hard time figuring out what to do with leftover cranberry sauce after the holidays? Cranberry Bars are the answer to your problem! Super simple and super yummy.

Items used to make this recipe:

(affiliate links)

• baking spray https://amzn.to/4gFUk8T

• nonstick foil https://amzn.to/42OOApZ

• flat parchment https://amzn.to/3ELsaf3

• 8x8 professional baking pan https://amzn.to/3WX0zOt

Cranberry Bars

makes a 8x8-inch baking pan

Printable Recipe

Ingredients

For the filling:

• 1 to 1 1/2 cups leftover cranberry sauce (try my delicious recipe here)

For the crumb crust and topping:

• 1 1/2 cups all purpose flour

• 1 1/2 cups rolled oats

• 1 cup light brown sugar

• 1 teaspoon baking powder

• 1/2 teaspoon table salt

• 12 tablespoons (6 ounces) unsalted butter, softened to room temperature

Directions

1. Preheat oven to 350F and place rack in center position.

2. Prepare a 8x8 baking pan with baking spray or line with non-stick foil, or make a parchment sling (spray any exposed pan edges with baking spray).

3. In a medium mixing bowl, whisk together flour, oats, brown sugar, baking powder, and salt.

4. Using your finger tips, incorporate the softened butter into the flour/oat mixture by squeezing and kneading together until no dry ingredients remain.

5. Press 2/3 of the flour/oat mixture into the bottom of the baking dish, spread the cranberry sauce evenly on top, and sprinkle the remaining flour/oat mixture over the cranberry sauce by dropping 1/4-inch blobs all over.

6. Gently press the crumb topping down and bake, uncovered, for 30 minutes.

7. Remove from oven and cool completely before slicing.

Notes

• If doubling this recipe, use a 9x13 pan.

• You may substitute an equal amount of fruit filling or jam for the cranberry sauce.

Rolo Pretzel Turtles

These Rolo Pretzel Turtles are a traditional holiday treat in our family. They’re so easy to make, I’m not kidding when I say the most difficult part is unwrapping the Rolo candies. Feel free to make them a couple of weeks in advance, and make plenty because they disappear fast.

To make these rolo turtles, arrange pretzel squares on a parchment or silicone-lined half sheet pan and top each with an unwrapped rolo candy. Place in preheated oven following the recipe below.

Gently press a pecan half onto each rolo, being careful not to press down too much. The caramel center of the rolos shouldn’t spill out.

Allow the turtles to rest until they chocolate sets. You can refrigerate the whole tray to speed up the process. Store leftovers in an airtight container for up to 2 weeks.

---

Items used to make this recipe:

(affiliate links)

• milk chocolate rolo candies https://amzn.to/4gom2XF

• dark chocolate salted caramel rolo candies https://amzn.to/4f3rDll

• square pretzels https://amzn.to/49q5koL

• mini pretzels https://amzn.to/3ZlzEMK

• pecan halves https://amzn.to/3Dbe3im

• half sheet pan https://amzn.to/3Vuivzf

• silicone silat liner https://amzn.to/41kYLlo

• half sheet flat parchment paper https://amzn.to/3D0sfuz

---

Rolo Pretzel Turtles

makes about 50 candies

Printable Recipe

Ingredients

• 10-ounce package of Rolo candies, unwrapped (about 50)

• 50 square pretzel snaps (or mini pretzels, or pretzel crisps)

• 50 pecan halves

Directions

1. Preheat oven to 200F with the oven rack in the center position.

2. Line a half sheet pan with parchment paper or a silicone baking mat.

3. Place pretzels in a single layer on prepared sheet pan and top each with an unwrapped Rolo candy; bake in preheated oven for just 4 minutes.

4. Remove sheet pan from oven and immediately press one pecan half on each Rolo, pressing gently, just until the candy is compressed about half way.

5. Allow candies to cool to room temperature or chill in the refrigerator before serving.

6. Store cooled turtles in an airtight container for up to 2 weeks.

Notes

• Use milk chocolate or dark chocolate salted caramel Rolos.

• Use square waffle-shaped pretzels, pretzel crisps, or mini pretzels (but not the “itty-bitty” ones).

• Can be made up to two weeks in advance if stored in an airtight container.

• Beware of recipes that tell you to bake this recipe at a higher temperature. Doing so will melt the candies too much and you’ll end up with a big mess on your hands.