How to Make Hot Fudge Sauce

Ice cream just got dreamier. Top your favorite scoops with homemade hot fudge: Just five ingredients!

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Freezer-Ready Casseroles

A make-ahead casserole is perfect for just about any occasion. You can welcome new neighbors, prep for an upcoming party, or plan next week's meals. With cheesy lasagnas, bubbly tuna bakes, and more, these enticing freezer casserole recipes are sure to make life easier!

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Festive July 4th Desserts

Celebrate Independence Day with these festive 4th of July desserts! With star-shape scones and piecrusts, tempting tarts, colorful shakes, and fresh berries, these recipes for 4th of July desserts are sure to stand out at your patriotic celebration.

View Slideshow

How to Make Ice Cream Cake

Need a birthday cake idea or a fun way to change up a cake recipe? See how to make an ice cream cake better than any store-bought version.

View Video

Quick Summer Dinners

Summer is here! Make the most of the season's bounty of fresh produce with these quick dinner recipes. They're all ready in 30 minutes or less.

View Slideshow
Popular in Food

Cranberry Pear Bars

Sweet pear nectar combines with cranberries to form a delicious jelly filling in these tart-sweet bars.

3.5 by 6 people
13K views
Rate me!
  • Makes: 32 servings
  • Prep: 30 mins
  • Bake: 40 mins 350°F
  • Cook: 10 mins

Cranberry Pear Bars

Ingredients

Directions

  1. Preheat oven to 350F. Combine flour and 1/2 cup brown sugar in a food processor container. Cover and process with one or two on-off turns to mix. Add butter; pulse several times until fine crumbs form. Add oats; pulse once to mix. (Or combine flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until mixture resembles fine crumbs. Stir in oats.) Reserve 1 cup crumb mixture. Press remaining crumb mixture onto bottom of an ungreased 13x9x2-inch baking pan. Bake in preheated oven for 15 minutes or until crust is lightly browned.
  2. Meanwhile, combine pear nectar and 2/3 cup brown sugar in a medium saucepan. Bring to boiling, stirring to dissolve sugar. Add cranberries. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until mixture is slightly thickened, stirring occasionally. Remove from heat; stir in nutmeg.
  3. Spread cranberry mixture evenly over baked crust. Sprinkle with reserved crumb mixture. Bake in preheated oven about 25 minutes or until top is lightly brown. Cool completely in pan on wire rack. Cut into bars. Makes 32 bars.

From the Test Kitchen

For easy cleanup and removal of baked mixture from the pan, line the baking pan with foil, extending foil over the pan edges. To remove, just use foil to lift the baked mixture out of the pan. Then cut it into bars.

Place bars in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw bars, if frozen, before serving.

Comments

close
close
close
close
close

Loading... Please wait...