Cranberry Coconut Bars, are more of a big kid cookie—it has too much fruit and too many nuts in it to suit most youngsters. But it so scrumptious and easy, we had to include it. If you are making a lunch for a spouse or a teenager, we think this will be a hit. Of course, it doesn’t have to go in a lunch pail.
This is a microwave cookie that can be mixed right in the baking pan. How’s that for convenience?
If you are not fond of dried cranberries, consider substituting dates, raisins, or chopped apricot pieces in this recipe.
Cranberry Coconut Bars
1/2 cup butter
1/2 cup brown sugar
1 1/2 cup quick rolled oats
1/4 cup light corn syrup
1/2 cup dried cranberries
1/2 cup sweetened flaked coconut
1/2 cup walnut pieces
1. Place butter in an 8-inch square, microwave-safe baking dish. Microwave until the butter is melted.
2. Stir in the brown sugar until dissolved. Stir in the rest of the ingredients. Press the mixture firmly into the dish.
3. Microwave for three to five minutes or until lightly browned. If your microwave does not have a rotating carousel, rotate the dish twice during cooking.
4. Let the cookies cool and then cut them into bars with a sharp knife. Wrap them individually to pack in a lunch.
This recipe will make sixteen 2 x 2-inch squares.