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1/2
cup dried cranberries
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1/4
cup boiling water
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1/4
cup butter, softened
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1/2
cup chunky peanut butter*
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1/3
cup packed brown sugar
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1
cup all-purpose flour
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1/2
cup finely chopped peanuts
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2
3 ounce package cream cheese, softened
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1/4
cup granulated sugar
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1
egg
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2/3
cup chunky peanut butter*
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1
tablespoon lemon juice
1. Preheat oven to 350 degree F. Grease an 8x8x2-inch baking pan; set aside. In a small bowl combine cranberries and water. Cover and let stand 20 minutes. Drain well.
2. In a large mixing bowl beat the butter and 1/2 cup peanut butter with an electric mixer until well combined. Beat in the brown sugar. Beat in the flour on low speed (mixture will be crumbly). Stir in the peanuts and drained cranberries. Reserve 1 cup of the crumb mixture. Press remaining crumb mixture into the bottom of the prepared pan. Bake for 12 minutes.
3. Meanwhile, for filling, in a medium bowl beat the cream cheese and granulated sugar with an electric mixer until smooth. Add the egg, 2/3 cup peanut butter, and lemon juice; beat until well combined. Spread evenly over crust. Sprinkle reserved crumb mixture over top, pressing lightly into filling.
4. Bake about 25 minutes more or until top is lightly browned and edges are puffed. Cool on a wire rack. Cut into bars. Makes 16 bars.
- Note *Do not use natural peanut butter in this recipe.
- Servings Per Recipe 16,
- Calories 275,
- Protein (gm) 8,
- Carbohydrate (gm) 22,
- Fat, total (gm) 19,
- Cholesterol (mg) 33,
- Saturated fat (gm) 6,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 4,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 12,
- Vitamin A (IU) 292,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 197,
- Potassium (mg) 214,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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