Preheat oven to 350 degrees F. Lightly spray a 15x10 inch baking pan, or jelly roll pan, with no stick baking spray.
Place cranberries in a small food chopper/processor and pulse until coarsely chopped; set aside.
In a large mixing bowl, combine the cake mix, pudding, eggs, oil, and eggnog. Beat together on low speed of an electric mixer until ingredients are combined. Beat on medium speed for 2 minutes. Spread batter evenly into prepared pan. Sprinkle the cranberries evenly over the cake batter.
In a medium size bowl, combine the butter, brown sugar, flour, cinnamon and nuts until combined, using fingers, a fork or a pastry cutter. Sprinkle streusel mixture evenly over the cake batter and cranberries.
Bake for 25-30 minutes or until toothpick inserted into center comes out clean. Remove from the oven and allow to cool about 10 minutes.
Place the confectioner sugar in a small mixing bowl. Add 1 Tablespoon of the milk and whisk together. Add more milk, 1 Tablespoon at a time, to obtain desired consistency to drizzle. Drizzle the glaze over the cake. Allow to cool completely, then cut into rows of 10 x 4 or desired size. Makes 40 bars
By Pamela Shank
GRANDMA HONEY'S HOUSE https://grandmahoneyshouse.com/
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Sharing this Peanut Butter Chocolate Texas Sheet Cake recipe today.
My favorite cake is Texas sheet cake and I make it every time that I need a dessert to serve a lot of people. A few days ago, I was in the mood to make one, but I was also in the mood to make a peanut butter sheet cake. This crazy thought popped into my head that maybe I could make them both in one cake! That is how Peanut Butter Chocolate Texas Sheet Cakewas created. It is so good!