Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.
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Sweet, salty, chewy and crunchy, this delicious bar has it all!
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 whites. 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 white baking chips and shortening in small microwave-safe bowl. Microwave on MEDIUM (50% 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.
Cranberry Pretzel Cashew Bars: Substitute coarsely chopped cashews for macadamia nuts.
Dietary Fiber: 1g
My son 15 yrs old loved these bars. However, I felt they were too greasy, fell apart easily, and very sweet. The pretzels were difficult to finely crush, even in my food processor. Once the crust was ready to spread, I found there was not enough to cover the bottom of the 9x13 pan. If I made them again, I would increase the pretzel amount or use a recipe for a graham cracker type of crust.I think the amount of butter in the filling ingredients used for the caramel topping could probably be reduced. Perhaps these changes would make this less greasy. They also have to be kept in the refrigerator to prevent them from falling apart.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1666
© 2014 Land O'Lakes, Inc.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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