Cranberry Bars, Rice Krispy Treats, Coconut Macaroons

Cranberry Bars

  • 2 cups flour
  • 1/3 cup dried cranberries, chopped
  • ½ tsp. baking soda
  • ¼ teas. salt
  • 1/8 teas. ground cinnamon
  • 2/3 cup sugar
  • 2/3 cup brown sugar, not packed
  • ¼ cup melted butter
  • 2 eggs
  • ¼ cup unsweetened applesauce
  • 2 teas. vanilla extract
  • ½ cup white chocolate chips

Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with cooking spray. In a bowl combine the flour, baking soda, salt and cinnamon. In another large bowl whisk together the butter, eggs, applesauce and vanilla until this mixture is light and fluffy. Whisk ½ of the dry mixture into the wet ingredients and then whisk the balance of the dry mixture into the wet ingredients. Mixture should be more smooth than crumbly.

If mixture appears too crumble add a little water to make the batter smooth. Fold in the white chocolate chips and the cranberries. Spoon batter into prepared pan and bake in preheated oven for about 10-14 minutes, until a toothpick inserted in the center of the pan comes out clean. Do not over bake the bars. Remove pan from oven and cool on wire rack. Cut into 15 large pieces and then cut each of these pieces in half diagonally to create a triangle. Recipe makes 30 servings–l triangle bar each Estimated WW Smart points 5 per serving.

Rice Krispy Bars

  • 2 Tbsp. light butter spread
  • 4 cups mini marshmallows
  • 5 cups Rice Krispies
  • Cooking spray

Spray a 9×13-inch pan with cooking spray. Melt the butter spread in a large sauce pan over low heat. Add the marshmallows and stir until melted and well -blended. Cook for an additional 1 minute while stirring constantly. Remove pan from heat and immediately stir in cereal. Press the rice krispies treat mixture firmly into the prepared pan using either wax paper or a buttered spatula. Cut into 16 pieces. Recipe makes 16 servings Estimated WW Smart points 3 per serving.

Coconut Macaroons

  • 5 large egg whites (3/4 cup)
  • 2/3 cup sugar
  • 10 oz coconut flakes, sweetened
  • ½ teas. vanilla extract
  • Pinch of salt

Combine the egg whites, sugar, pinch of salt, and coconut flakes in a heavy saucepan over medium-low heat and cook until all ingredients are well combined, about 12-15 minutes. Stir this mixture frequently while it is cooking. You want the mixture to become sticky and moist, but not dry. Remove mixture from heat and stir in the almond extract and vanilla extract. Transfer this hot mixture to a plate and allow it to cool in the refrigerator for about 30 minutes. Preheat oven to 300 degrees F. Cover a baking sheet with parchment paper. Use a tablespoon to scoop tightly packed tablespoons of the macaroon mixture onto the baking sheet. Place in preheated oven and bake until the macaroons are golden, about 25-30 minutes. Recipe makes 34 servings–1 macaroon per serving Estimated WW smart points 3 per serving.