Cranberry Pucker Bars

by Todd Leonard CEC on May 21, 2014
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


A dessert bar with plenty of zing!

Serves: 12

Prep Time: 20 min

Cook Time: 30 min

Total Time: 50 min

Total Time:
Prep Time:
Cook Time:
50 min
20 min
30 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


  • 4 c. Cranberries - Freeze Dried
  • 2 tbsp. cornstarch
  • 1 c. Cane Sugar
  • 3/4 c. orange juice
  • 1 c. water


  • 2 1/2 c. White Flour (All Purpose Unbleached Flour)
  • 1 c. Cane Sugar
  • 1/2 c. pecans, chopped fine
  • 1/2 c. almonds, chopped fine
  • 1/2 c. coconut, shredded
  • 1 tsp. Baking Powder
  • 8 oz. butter, cold
  • 1/4 tsp. Iodized Salt
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 3 tbsp. THRIVE Scrambled Egg MixTHRIVE Scrambled Egg Mix + 5 tbsp. water

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  1. Mix all filling ingredients together until well blended and allow to set for 10 minutes.
  2. Combine all crust ingredients except vanilla and eggs in a mixer. Mix well for 1–2 minutes.
  3. Stir eggs and vanilla together. Stir into dry ingredients and mix for 1–2 more minutes or until well blended and slightly wet.
  4. Press 2 ½ cups of mixture into a greased 9x13 pan. Pour filling over crust and spread evenly. Sprinkle remaining crust mixture on top of filling.
  5. Bake at 375⁰F for 30 minutes or until golden brown and bubbly.
  6. Allow to fully cool before cutting. Serve with whipped cream or ice cream if desired.