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| Pecan Cranberry Cream Cheese Squares |
I recently attended a Williams Sonoma Technique class that featured their cranberry relish with apples and oranges. They made a recipe similar to this using yellow cake. I pulled this recipe out from 2001. As just cream cheese bars, they were good, but adding the cranberry relish makes them an awesome Thanksgiving and Christmas treat.
Ingredients
1/4 c brown sugar
1 pkg white cake mix
3/4 c finely chopped toasted pecans (or walnuts)
1/3 cup melted butter
1 - 8oz cream cheese
1 egg
1/4 cup sugar
1 1/2 tsp vanilla
4 oz cranberry sauce/relish
Directions
1. Preheat oven 375. Grease 13x9 cake pan
1 - 8oz cream cheese
1 egg
1/4 cup sugar
1 1/2 tsp vanilla
4 oz cranberry sauce/relish
Directions
1. Preheat oven 375. Grease 13x9 cake pan
2. Toast pecans in a pan over medium heat. As soon as they smell fragrant, remove from heat.3. In a bowl, mix brown sugar, pecans, cake mix and warm melted butter.
4. Save 1 1/4 cup of the mixture; pack the rest of the crumb mixture firmly but not too hard (or your crust will stick) in bottom of cake pan
4. Bake 8-10 minutes or until light color. Don't overcook. Let it cool.
5. Beat cream cheese, sugar, egg, and vanilla. Fold in cranberry sauce/relish. Spread on top of packed crumbs, then sprinkle the rest of the crumb mixture on top.
6. Bake for 25 minutes or until light golden.
7. Cut into squares.
4. Save 1 1/4 cup of the mixture; pack the rest of the crumb mixture firmly but not too hard (or your crust will stick) in bottom of cake pan
4. Bake 8-10 minutes or until light color. Don't overcook. Let it cool.
5. Beat cream cheese, sugar, egg, and vanilla. Fold in cranberry sauce/relish. Spread on top of packed crumbs, then sprinkle the rest of the crumb mixture on top.
6. Bake for 25 minutes or until light golden.
7. Cut into squares.
