Best 20 Cranberry Squares Recipes

CRANBERRY SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the sugar, flour, baking powder and salt. Cut in the butter or margarine until the lumps are no larger than peas. Stir in the egg just a little bit, but allow the mixture to stay somewhat crumbly.
• Sprinkle half of the mixture in an even layer in the bottom of a 9x13 inch pan. Pack down into a solid crust. Spread the cranberry sauce over the crust. Crumble the remaining mixture over the cranberry sauce.
• Bake for 40 minutes in the preheated oven, until the top is golden brown. Cool before slicing into bars.

CRANBERRY SQUARES

Steps:

• Preheat oven to 325 degrees.
• Grease a 9" x 13" Pan.
• Mix the butter with the sugar, and add the eggs and flour.
• Stir in the cranberries and pecans.
• Pour batter into greased pan, spreading out evenly.
• Bake at 325 degrees for 45 - 50 minutes.
• Cool. Cut into squares. At Christmas-time, you can add chopped green candied cherries. These also freeze well.

CRANBERRY-LEMON SQUARES

Steps:

• Preheat oven to 325 degrees. Butter an 8-inch square baking pan, and set aside.
• In a medium saucepan, combine cranberries and 2 cups water; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until water has been absorbed, about 25 minutes.
• Transfer cranberry mixture to bowl of a food processor; chop coarsely. Transfer to a bowl, and set aside.
• In bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and 3/4 cup flour. Add butter, beating on low speed until mixture forms pea-size pieces. Press batter into baking pan.
• Bake until golden, about 20 minutes. Transfer to a wire rack to cool.
• Beat eggs and granulated sugar until smooth. Add lemon juice; beat to combine. Add remaining 1/4 cup flour, and beat to combine; set lemon mixture aside.
• Reduce oven temperature to 300 degrees. Spread cranberry mixture over cooked crust. Pour lemon mixture over the cranberry mixture. Bake until set, about 40 minutes. Transfer to a wire rack to cool, 40 minutes. Chill 4 hours. To serve, cut into squares, and dust with confectioners' sugar.

CRANBERRY CRUNCH SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the oats, flour, brown sugar and butter. Stir until the mixture resembles coarse crumbs. Spread the cranberries into the bottom of one 9x13 inch baking pan. Sprinkle crumb mixture over top.
• Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool and cut into squares.

WHITE CHOCOLATE AND CRANBERRY CRISPY RICE SQUARES

Steps:

• Grease a 9-by-13-inch baking dish with nonstick cooking spray.
• In a large microwaveable bowl, microwave the butter and marshmallows for 2 minutes. Stir and microwave an additional minute. Stir in 4 cups of the cereal. Add 1 cup of the white chocolate chips, the cranberries and remaining 2 cups cereal. Transfer to the prepared baking dish.
• Spray your hands with nonstick cooking spray and use your fingers to spread the mixture evenly into the dish. Sprinkle with the remaining 1/2 cup white chocolate chips and use your fingers to push the chips into the cereal mixture. Garnish with the gold glitter sprinkles.
• Let cool, cut into squares and store in an airtight container.

CRANBERRY-APPLE PIE SQUARES

Steps:

• Heat oven to 375°F. In large bowl, combine 1 1/2 cups flour, sugar and 1/4 teaspoon salt; mix well. With pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs.
• In small bowl, combine egg yolk and milk; beat well. Add to flour mixture; stir just until dry ingredients are moistened.
• On lightly floured surface, roll dough to form 15x11-inch rectangle. Place in ungreased 13x9-inch pan. Press in bottom and 1 inch up sides of pan.
• Place apples in large microwave-safe bowl. Microwave on HIGH for 6 to 8 minutes, stirring every 2 minutes, or until apples are fork-tender. Add 1 cup sugar, 1/4 cup flour, cinnamon and 1/2 teaspoon salt; mix well. Spoon apple mixture over crust. Sprinkle with cranberries.
• In medium bowl, combine 1 cup flour, brown sugar and 1/2 cup butter; mix until crumbly. Sprinkle over fruit.
• Bake at 375°F. for 45 to 60 minutes or until topping is deep golden brown, apples are tender and filling is bubbly. Cool 1 hour.
• To serve, cut warm dessert into squares; place on individual dessert plates. Top each with caramel topping and ice cream.

FROSTY CRANBERRY SALAD SQUARES

Steps:

• In large bowl, beat cream cheese, condensed milk, mayonnaise and lemon juice with electric mixer on low speed until smooth and fluffy.
• Add cranberry sauce; beat on low speed until blended. Fold in cherries and pineapple. Spoon evenly into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle with nuts. Cover; freeze 6 hours or until firm.
• To serve, let stand at room temperature 30 minutes or until slightly softened. Cut into squares.

CRANBERRY RICE KRISPIES SQUARES

Steps:

• In a bowl measure out Rice Krispies and craisins. Set aside.
• Melt margarine in a separate bowl.
• Add marshmallows to margarine and melt.
• Add rice Krispies and Craisins to marshmallow mixture.
• Press into a greased 9x13-inch pan.
• Refrigerate and cut into squares.

UNCLE BILL'S CRANBERRY SQUARES

Steps:

• BASE Preheat oven to 325 F.
• Butter a 13" x 9" oven-proof baking dish.
• In a food processor or blender, pulse flour, sugar, salt and butter and whirl until crumbly.
• Spread into prepared baking dish and pat down lightly.
• Bake uncovered in preheated 325 F oven for 20 minutes.
• Scatter cranberries over warm baked base.
• Sprinkle over with shredded coconut.
• In a medium-size mixing bowl, whisk together eggs, sugar and lemon juice until well blended.
• Gradually whisk in flour and baking powder.
• Pour lemon mixture over top (it will spread to fill dish during baking).
• Bake uncovered in preheated 325 F oven for about 55 to 60 minutes or until middle is set and edges are golden.
• Cool before cutting.
• Cut into 3" x 1 1/2" squares.
• Store in an airtight container at room temperature for up to 4 days or you may freeze the squares.

CRANBERRY GELATIN SQUARES

Steps:

• Preheat oven to 350° . Drain pineapple, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set pineapple aside. , In a small saucepan over medium heat, bring pineapple juice mixture to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in cold water; transfer to a bowl. Cover and refrigerate until partially set. , In a small bowl, combine cranberry sauce and reserved pineapple; stir into gelatin mixture. Pour into a 9-in. square dish; cover and refrigerate until firm. , Place pecans and butter in a shallow baking pan. Bake 8 minutes or until golden brown, stirring occasionally; cool. , In a small bowl, whisk milk, cream and pudding mix 2 minutes. In another small bowl, beat cream cheese until smooth. Add pudding mixture; beat on low speed just until combined. Spread over gelatin. Sprinkle with toasted pecans. Chill until firm.

CRANBERRY BUTTERSCOTCH SQUARES

Steps:

• Spray a 12 x 18 cookie sheet (with raised edges) with Pam, then line the graham crackers, you can break them by hand to fit, covering entire pan.
• In a large pot, melt margarine ove med. high heat.
• Add brown sugar and milk, boil for 3 min's.
• Remove from heat, stir in vanilla, graham crumbs and dried cranberries.
• Spoon over the graham crackers, chill until firm.
• FROSTING:
• Beat softend margarine with milk and almond extract.
• Add the icing sugar and beat until smooth.
• You may add more milk or icing sugar, mixture should be firm, but soft enough to spread.
• Beat in 1 - 2 drops of red food colouring, the frosting should be a pretty pink.
• Frost the squares, dot with dried cranberries.
• Chill, then cut 8 down and 12 across.

CRANBERRY MINCEMEAT SQUARES

Steps:

• Combine flour, oats, 3/4 cup brown sugar and butter until crumbly. Reserve 1 1/2 cups crumbs. With remaining crumbs press into greased 15x10 pan. Bake 15 minutes at 350. Beat cream cheese and milk; add eggs. Mix well. Spread on cooled crust. Top with mincemeat. Combine 1 tablespoon brown sugar and cornstarch. Stir in with cranberry sauce. Spoon over mincemeat. Top with remaining crumbs. Bake 40 minutes. Cool and cut into squares. Refrigerate in airtight container.

MINCEMEAT CRANBERRY SQUARES

Steps:

• Preheat oven to 350 degrees F, then grease 15"x10" jelly roll pan.
• In a mixer bowl, beat flour, oats, 3/4 cup brown sugar & butter until crumbly.
• Set aside 1 1/2 cups of this mixture, then press the remaining mixture onto bottom of prepared jelly roll pan.
• Bake 15 minutes or until lightly browned, then set aside.
• In another bowl, beat cream cheese until fluffy, then gradually beat in sweetened condensed milk, until smooth.
• Beat in eggs, then spread this cream cheese mixture over baked crust.
• Spread mincemeat evenly over cream cheese mixture.
• Combine cornstarch with 1 tablespoon brown sugar, then combine that with cranberry sauce until combined ~ Spoon over mincemeat layer.
• Top the entire concoction with reserved crumb mixture, & bake 40 minutes or until golden.
• Cool in pan on wire rack.
• Chill, then cut into squares. Store in refrigerator.

CRANBERRY LEMON SQUARES

Steps:

• Preheat oven to 325 degrees F, then grease or butter an 8 inch baking pan.
• FOR CRANBERRY FILLING ~ In a small saucepan, bring cranberries & water to a boil.
• Redice heat & cook, stirring often, about 25 minutes or until water is absorbed.
• Coarsely chop cranberries, then set aside.
• FOR BOTTOM CRUST ~ In a mixing bowl, whisk together powdered sugar & 3/4 cup flour, then cut in the butter until pea-size lumps are formed.
• Press mixture into prepared 8 inch baking pan & bake about 20 minutes or until golden.
• Cool on wire rack.
• FOR LEMON TOPPING ~ In a small mixing bowl beat eggs & granulated sugar until smooth, then mix in vanilla, lemon juice & zest.
• Add 1/4 cup all-purpose flour & beat until combined.
• Reduce oven heat to 300 degrees F.
• Spread cranberry mixture over baked crust, then pour lemon mixture over cranberry layer.
• Bake about 40 minutes or until set, then remove from oven.
• Cool in pan on wire rack.
• Refrigerate, chilling well before cutting into squares. Store in refrigerator.

CRANBERRY CRUMB SQUARES

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Cream together soft butter and icing sugar until fluffy.
• Gradually stir in 1 1/2 cups (375 mL) flour.
• Press onto bottom of 13 x 9-inch (3.5 L) baking pan.
• Bake about 15 minutes or until lightly browned.
• Reduce temperature to 325 degrees (160 degrees C). In large mixer bowl, beat cream cheese until fluffy.
• Gradually beat in condensed milk until smooth.
• Stir in ReaLemon.
• Pour over prepared crust.
• In small bowl, combine 1 tablespoons (15 mL) of the brown sugar and cornstarch; mix well.
• Stir in cranberry sauce. Spoon evenly over cheese mixture. In medium mixing bowl, combine remaining brown sugar and 1/3 cup (75 mL) flour.
• Cut in cold butter until mixture resembles coarse crumbs.
• Stir in nuts.
• Sprinkle evenly over cranberry mixture.
• Bake 45 to 50 minute or until bubbly and golden.
• Cool.
• Serve warm or chilled.
• Cover leftovers; refrigerate.

TO-DIE-FOR CRANBERRY COCONUT SQUARES

Steps:

• Preheat oven to 350?F. Spray 8x8-inch pan with nonstick spray.
• Prepare base: In a medium bowl, beat butter and sugar until creamy. Stir in flour and salt until well combined and crumbly. Press into the bottom of prepared pan. Bake about 12 minutes until just barely golden around the edges.
• Prepare topping: In the same bowl (no need to wash it) combine sugar, flour, baking powder and salt. Add egg and egg white, lemon juice and stir until well-blended and smooth.
• Smooth cranberries and coconut evenly over the base. Pour lemon filling over top. Bake 40 to 45 minutes until golden and set. Cool completely in the pan on a wire rack.
• Sprinkle with powdered sugar, if using, before cutting into squares.

CRANBERRY PECAN SQUARES

Steps:

• In small saucepan, combing cranberries with enough water to cover.
• Cover and bring to boil. Remove from heat and let stand 1 minute.
• Drain and let cool.
• In bowl, cut butter into flour until fine crumbs.
• Stir in 1/4 cup of the sugar and yogurt, mixing well.
• Press evenly into lightly greased 8" square pan.
• Bake 15 minutes at 350 degrees.
• In bowl, beat eggs with remaining 1/2 cup sugar and salt until light.
• Stir in cranberries.
• Pour over base.
• Sprinkle pecans evenly over top.
• Bake 30 minutes.

CRANBERRY-POMEGRANATE-OATMEAL SQUARES

Steps:

• Heat oven to 350°F. Grease 9-inch square pan with butter; line bottom of pan with parchment paper or foil.
• In medium bowl, mix softened butter, water and egg until blended. Add cookie mix; mix well. Reserve 1 1/2 cups dough for topping. Using hands or wooden spoon, press remaining dough in bottom of pan (be sure it touches sides of pan).
• In another medium bowl, beat brown sugar, flour, cinnamon and lemon peel with spoon until well combined. Add cranberries, cranberry-pomegranate juice and melted butter; stir gently until cranberries are coated.
• Spread filling evenly over base. Crumble reserved cookie dough evenly over top of filling.
• Bake 35 to 45 minutes or until top is golden brown and filling is bubbly. Cool completely, about 1 hour. Cut into squares or bars. If desired, serve squares topped with whipped cream.

CRANBERRY & WHITE CHOCOLATE CLUSTER SQUARES

Steps:

• Mix butter and graham cracker crumbs.
• Pat into 9x13 pan.
• Mix remainder of ingredients together and spread over top.
• Bake at 350 for 25 minutes.
• Chill and cut into squares.

CRANBERRY GRAHAM SQUARES

Steps:

• In a bowl, combine cracker crumbs, 2 tablespoons sugar, salt and 1/2 cup butter; reserve 1/2 cup. Press the remaining crumbs into an ungreased 9-in. square baking pan. Chill. Meanwhile, cook pudding according to package directions; cool for 5 minutes. Spread over crust. Chill. , In a saucepan over medium heat, cook cranberries, raisins and water until berries pop, about 5-10 minutes. Stir in remaining sugar. Combine cornstarch and cold water until smooth; add to the cranberry mixture. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in remaining butter. Cool to room temperature. , Spread cranberry mixture over pudding layer. Prepare whipped topping according to package directions; spread over cranberry layer. Sprinkle with reserved crumbs. Chill for at least 6 hours. Store in the refrigerator.