Streusel Topped Cranberry-Eggnog Cake Bars will melt in your mouth! 

This is an easy and delicious recipe to get your fall baking started.  Last year at the end of the holiday season I had some eggnog and some cranberries leftover so this recipe was created.

The base is a box of yellow cake mix with additional ingredients including eggnog.  It is topped with fresh cranberries, a streusel topping and baked. 

To add even more goodness, a glaze is drizzled over it at the end.

This recipe is excellent to serve for large groups or for taking to a  covered dish as it makes 40 bars.

This recipe was shared on Weekend Potluck
@https://sweetlittlebluebird.com/

Streusel Topped Cranberry-Eggnog Cake Bars

2015-10-29 10:13:00

Serves 40

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Prep Time

15 min

Cook Time

30 min

Prep Time

15 min

Cook Time

30 min

Ingredients

1. 2 cups fresh cranberries
2. 1 (15.25oz) box yellow cake mix
3. 1 (3.4oz) box instant vanilla pudding mix
4. 4 large eggs
5. 1/2 cup vegetable oil
6. 1 1/4 cups eggnog
7. 1/2 cup butter, softened
8. 11/2 cups brown sugar
9. 2 Tablespoons flour
10. 1 Tablespoon ground cinnamon
11. 1 cup pecans, coarsely chopped
12. 1 cup confectioner sugar
13. 3 Tablespoons milk

Instructions

1. Preheat oven to 350 degrees F. Lightly spray a 15x10 inch baking pan, or jelly roll pan, with no stick baking spray.
2. Place cranberries in a small food chopper/processor and pulse until coarsely chopped; set aside.
3. 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.
4. 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.
5. 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.
6. 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/