Chocolate Cake Mix Cranberry Bars Recipes

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir Cake Base ingredients until well blended. Press evenly in pan.
• In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter and the eggs, one at a time, scraping bowl occasionally. Stir in cranberries. Pour and evenly spread batter into pan over cake base.
• Bake 38 to 43 minutes or until golden brown and center is set. Cool completely, about 2 hours.
• When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 2 inches of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Beat in eggs and vanilla. On low speed, beat in flour, baking powder and salt until blended. Stir in baking chips, walnuts and cranberries. Spread in pan.
• Bake 30 to 35 minutes or until golden brown and set. Cool completely in pan on cooling rack. Use foil to lift from pan. Cut into 6 rows by 4 rows.

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking pan.
• In a large bowl combine the cake mix with brown sugar, ginger and cinnamon; mix until well combined.
• Add in the eggs and melted butter; mix until combined.
• Using your hands mix in the oats.
• Set aside 1-1/2 cups of the mixture then spread the remaining mixture into the bottom of the baking dish, pack down with hands to form a crust.
• Spread the whole cranberry sauce over the crust.
• Pinch off pieces of the remaining mixture and sprinkle over the top of the cranberry sauce (does not have to cover the sauce completely).
• Bake for 35-40 minutes or until the top is lightly browned.
• Cool completely before slicing (refrigerating will make slicing easier).
• Sprinkle lightly with confectioners sugar after the bars are cooled.

Steps:

• In a saucepan over medium heat, combine the cranberries, white sugar, and water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer.
• Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.

Steps:

• Preheat oven to 350 degrees F & grease a 13"x9" baking pan.
• In a heavy saucepan, heat caramels & 1/3 cup of the half & half, over low heat, stirring occasionally, until caramels are melted. Then, stir until smooth & remove from heat & set aside.
• In a mixing bowl, beat cake mix, remaining 1/3 cup half & half, butter & vanilla until smooth. Pat half of this mixture into bottom of prepared baking pan & bake 10 minutes.
• Remove from oven & spread evenly with warm caramel mixture.
• In another bowl, stir cranberry sauce, then spoon over caramel layer.
• Sprinkle remaining cake mixture over cranberry layer, then top with a sprinkling of pecans.
• Return to oven & bake another 30 minutes.
• Cool in pan on wire rack before cutting into bars.