A dessert bar with plenty of zing!
Prep Time: 1 hour
Yield: 12 servings
4 c thrive cranberries (fd)
2 T cornstarch
1 c thrive white sugar
3⁄4 c orange juice
1 c water
2 1⁄2 c thrive white flour
1 c thrive white sugar (for crust)
1⁄2 c pecan pieces, chopped fine
1⁄2 c almond slices, chopped fine
1⁄2 c coconut, shredded
1 t baking powder
8 oz cold butter (2 sticks)
1⁄4 t thrive iodized salt
1 t cinnamon
1 t vanilla extract
3 T thrive scrambled egg mix + 5 tbsp. water
Mix all filling ingredients together until well blended and allow to set for 10 minutes. Combine all crust ingredients except vanilla and eggs in a mixer. Mix well for 1–2 minutes. Stir eggs and vanilla together. Stir into dry ingredients and mix for 1–2 more minutes or until well blended and slightly wet.
Press 2 ½ cups of mixture into a greased 9x13 pan. Pour filling over crust and spread evenly. Sprinkle remaining crust mixture on top of filling. Bake at 375⁰F for 30 minutes or until golden brown and bubbly. Allow to fully cool before cutting. Serve with whipped cream or ice cream if desired.
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