Sunday, November 21, 2010

Cranberry Macadamia Pretzel Bars

I put this recipe off for a year because I wasn't sure that I was crazy about the combination but the idea of each ingredient sounded so good. Wow! I shouldn't have waited. These are amazing. They are buttery, slightly tart with the perfect mix of rich chocolate and salty and sweetness. You will love them. The only change I made was to pipe frosting on top instead of white chocolate because we are not white chocolate fans. Please let me know if you love them as much as my family did.

Recipe courtesy of

Servings: 36 bars

Prep time: 30 minutes

Cook time: 26 minutes

Total time: 56 minutes


Crust Ingredients:
1 1/2 cups finely crushed pretzels
3 tablespoons firmly packed brown sugar
1/2 cup LAND O LAKES® Butter, melted
1 egg white, beaten

Filling Ingredients:
1 cup orange-flavored sweetened dried cranberries
1 cup coarsely chopped roasted macadamia nuts
2/3 cup LAND O LAKES® Butter
1/2 cup firmly packed brown sugar

Topping Ingredients: (I piped vanilla frosting from the jar)
1/2 cup real semi-sweet chocolate chips or white baking chips
1 teaspoon shortening


Heat oven to 325°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges.

Combine pretzels and brown sugar in medium bowl; stir in 1/2 cup melted butter until well mixed. Stir in beaten egg white. Press onto bottom of prepared pan. Bake 8 minutes; sprinkle cranberries and nuts over hot, partially baked crust.

Combine 2/3 cup butter and 1/2 cup brown sugar in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, 1 minute. Pour evenly over cranberries and nuts in pan. Continue baking for 18 to 20 minutes or until caramel layer is bubbly and golden.

Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH (100% power), stirring occasionally, until chips are melted and smooth (45 to 60 seconds). Drizzle over bars. Cool completely. Lift bars out of pan using foil ends; cut into bars.

Store at room temperature in container with tight-fitting lid.

VARIATION: Cranberry Pretzel Cashew Bars:
Substitute coarsely chopped cashews for macadamia nuts.

Recipe Tip
To cool bars quickly; refrigerate bars 30 minutes.

Recipe Tip
To crush pretzels; use a food processor or place pretzels in heavy-duty resealable food bag. Use a rolling pin to crush pretzels.

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1 comment:

briarrose said...

What a neat recipe. The flavor combination looks so tasty. Nice substitute for the white chocolate.


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