Best Thanksgiving Desserts

Best Thanksgiving Desserts

Thanksgiving is just around the corner, and what better way to celebrate than with the best Thanksgiving desserts?

We have collected some of our favourites, from the quick and easy to the slightly more daring, and from healthy to decadent and everything in between…

There’s something for every Thanksgiving Day table in this list!

Best Thanksgiving Desserts

The Ultimate Pecan Pie

The Ultimate Pecan Pie
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RatingDifficultyIntermediate

Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

For the Pie Crust:
 1 ¼ cups All-purpose flour
 ½ cup Butter, cubed
 ½ tsp Salt
 2 tsp Cold water
For the Pie Filling:
 3 Large eggs
 ½ cup Brown sugar
 1 cup Golden corn syrup
 ¼ cup Butter, melted
 1 tsp Vanilla extract
 ¼ tsp Ground cinnamon
 ¼ tsp Salt
 2 cups Pecan halves (plus more to line the top, optional)

For the Pie Crust:
1

Mix together the flour, butter, and salt in a large bowl. Use a pastry blender or two knives and cut in butter until mixture becomes similar to coarse crumbs with some larger lumps.

2

Put 2 tablespoons ice water evenly over mixture and gently stir with a fork until everything is fused together. To test the dough, squeeze some dough together to make a small ball. Add more water, 1/2 tablespoon at a time and test again if the dough does not hold together.

3

Form the dough into a ball (be cautious not to overwork the dough) and press it flat into a disc.

4

Use a plastic wrap to wrap the disc tightly and chill or refrigerate for at least 1 hour.

For the Pie Filling:
5

Preheat oven to 350 F (176 C).

6

Lightly spread some flour on a flat surface and with a lightly floured rolling pin, roll out the chilled pie crust dough into a 12-inch circle. Center and fit the dough into a 9-inch pie plate trimming the dough to a 1-inch overhang and fold it over to form a rim. Pinch the rim with your fingers to create a crimped edge. You can also use a fork to press down on the rim forming an edge. Then lightly puncture the bottom all over with a fork (helps to release the air during baking). Chill the pie plate in the refrigerator.

7

Whisk together the melted butter and brown sugar until smooth in a large bowl. Whisk in the eggs, corn syrup, vanilla, cinnamon and salt until combined. Put and mix in the pecans and carefully pour pie filling into chilled pie crust.

8

Bake the prepared pie for 40 to 50 minutes until the top of the pie becomes golden and the filling has set (it should slightly jiggle when you shake the pie dish gently). After 20 minutes of baking, cover the pie loosely with foil to prevent the crust from excessive browning.

9

Allow the pie to cool completely for several hours then serve the pie with whipped cream or ice cream.

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Ingredients

For the Pie Crust:
 1 ¼ cups All-purpose flour
 ½ cup Butter, cubed
 ½ tsp Salt
 2 tsp Cold water
For the Pie Filling:
 3 Large eggs
 ½ cup Brown sugar
 1 cup Golden corn syrup
 ¼ cup Butter, melted
 1 tsp Vanilla extract
 ¼ tsp Ground cinnamon
 ¼ tsp Salt
 2 cups Pecan halves (plus more to line the top, optional)

Directions

For the Pie Crust:
1

Mix together the flour, butter, and salt in a large bowl. Use a pastry blender or two knives and cut in butter until mixture becomes similar to coarse crumbs with some larger lumps.

2

Put 2 tablespoons ice water evenly over mixture and gently stir with a fork until everything is fused together. To test the dough, squeeze some dough together to make a small ball. Add more water, 1/2 tablespoon at a time and test again if the dough does not hold together.

3

Form the dough into a ball (be cautious not to overwork the dough) and press it flat into a disc.

4

Use a plastic wrap to wrap the disc tightly and chill or refrigerate for at least 1 hour.

For the Pie Filling:
5

Preheat oven to 350 F (176 C).

6

Lightly spread some flour on a flat surface and with a lightly floured rolling pin, roll out the chilled pie crust dough into a 12-inch circle. Center and fit the dough into a 9-inch pie plate trimming the dough to a 1-inch overhang and fold it over to form a rim. Pinch the rim with your fingers to create a crimped edge. You can also use a fork to press down on the rim forming an edge. Then lightly puncture the bottom all over with a fork (helps to release the air during baking). Chill the pie plate in the refrigerator.

7

Whisk together the melted butter and brown sugar until smooth in a large bowl. Whisk in the eggs, corn syrup, vanilla, cinnamon and salt until combined. Put and mix in the pecans and carefully pour pie filling into chilled pie crust.

8

Bake the prepared pie for 40 to 50 minutes until the top of the pie becomes golden and the filling has set (it should slightly jiggle when you shake the pie dish gently). After 20 minutes of baking, cover the pie loosely with foil to prevent the crust from excessive browning.

9

Allow the pie to cool completely for several hours then serve the pie with whipped cream or ice cream.

The Ultimate Pecan Pie

Thanksgiving Bundt Cake with Cream Cheese Glaze

Thanksgiving Bundt Cake with Cream Cheese Glaze
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RatingDifficultyBeginner

Prep Time15 minsCook Time35 minsTotal Time50 mins

For The Cake
 ¾ cup Unsalted butter, room temperature
 1 ½ cups Brown sugar
 1 tbsp Vanilla extract
 2 Large eggs, room temperature
 2 ½ cups Pastry flour
 1 ¼ tsp Baking powder
 ½ tsp Baking soda
 1 tsp Salt
 1 cup Whole milk plain Greek yogurt, room temperature (or sour cream)
For The Cream Cheese Glaze
 4 oz Cream cheese, room temperature
  cup Confectioner’s sugar
 2 tbsp Tablespoons buttermilk
 1 tsp Vanilla extract

For The Cake
1

Preheat oven to 350 F.

2

Lubricate the inside of a Bundt cake pan with baking spray.

3

For about 3 minutes, cream the butter and brown sugar together in the bowl of a stand mixer with paddle attachment fitted (or in a large bowl using a hand mixer).

4

Just one at a time, add vanilla extract and eggs, scraping down the sides between additions.

5

By whisking, combine pastry flour, baking powder, baking soda, and salt in a separate bowl.

6

Add half of the flour mixture to the butter and sugar that was prepared, then mix until flour is completely fused together. Add Greek yoghurt and mix to combine. Then add remaining flour, scraping down sides after adding.

7

Pour mixture into prepared Bundt cake pan, then gently smooth the top with the back of a spatula.

8

Bake for 35 minutes, or until you see that the cake is golden brown on the outside and springs back a little when you try to push on it.

9

Rest and let cool in pan for at least 15 minutes, then overturn onto a wire rack to cool completely before adding glaze.

For The Glaze
10

Combine all needed ingredients for the glaze in a small bowl, then whisk until you have a smooth consistency. Add water at about 1 teaspoon at a time, and whisk until desired thickness is attained.

11

Drizzle on top of cooled cake.

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Ingredients

For The Cake
 ¾ cup Unsalted butter, room temperature
 1 ½ cups Brown sugar
 1 tbsp Vanilla extract
 2 Large eggs, room temperature
 2 ½ cups Pastry flour
 1 ¼ tsp Baking powder
 ½ tsp Baking soda
 1 tsp Salt
 1 cup Whole milk plain Greek yogurt, room temperature (or sour cream)
For The Cream Cheese Glaze
 4 oz Cream cheese, room temperature
  cup Confectioner’s sugar
 2 tbsp Tablespoons buttermilk
 1 tsp Vanilla extract

Directions

For The Cake
1

Preheat oven to 350 F.

2

Lubricate the inside of a Bundt cake pan with baking spray.

3

For about 3 minutes, cream the butter and brown sugar together in the bowl of a stand mixer with paddle attachment fitted (or in a large bowl using a hand mixer).

4

Just one at a time, add vanilla extract and eggs, scraping down the sides between additions.

5

By whisking, combine pastry flour, baking powder, baking soda, and salt in a separate bowl.

6

Add half of the flour mixture to the butter and sugar that was prepared, then mix until flour is completely fused together. Add Greek yoghurt and mix to combine. Then add remaining flour, scraping down sides after adding.

7

Pour mixture into prepared Bundt cake pan, then gently smooth the top with the back of a spatula.

8

Bake for 35 minutes, or until you see that the cake is golden brown on the outside and springs back a little when you try to push on it.

9

Rest and let cool in pan for at least 15 minutes, then overturn onto a wire rack to cool completely before adding glaze.

For The Glaze
10

Combine all needed ingredients for the glaze in a small bowl, then whisk until you have a smooth consistency. Add water at about 1 teaspoon at a time, and whisk until desired thickness is attained.

11

Drizzle on top of cooled cake.

Thanksgiving Bundt Cake with Cream Cheese Glaze

Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls
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RatingDifficultyAdvanced

Prep Time2 hrs 15 minsCook Time30 minsTotal Time2 hrs 45 mins

For the Dough:
 1 ½ tsp Active dry yeast (1 + 1/2 teaspoons)
 40 g Sugar (2 tablespoons)
  cup Milk
 ½ cup Pumpkin puree
 2 ½ cups All-purpose flour
 30 g Butter, softened at room temperature
 ½ tsp Salt
 1 Egg
For the Cinnamon Filling:
 30 g Butter, softened at room temperature
 ¼ cup Brown sugar
 1 tbsp Ground cinnamon
 1 tbsp Pumpkin pie spice blend
For the Cream Cheese Filling:
 ½ cup Cream cheese, softened at room temperature
 1 tbsp Milk
 2 tbsp Honey (or maple syrup)
 ½ cup Confectioners’ sugar

Preparing The Dough
1

Dissolve yeast and sugar in milk in a large bowl and stir to blend together. Let the mixture rest for 5 minutes. This will allow the yeast to activate.

2

Mix in together the pumpkin puree, softened butter, flour, salt and egg. Stir thoroughly with a spatula until no dry flour particles are visible. Make sure to scrape off any remaining flour from the sides of the bowl.

3

Move the dough onto a clean and dry surface. Knead the dough for 5 minutes until it turns into a soft and smooth dough ball. The dough becomes much easier to knead by hand because of its high fat content.

Proofing The Dough - First Rise
4

Move the dough back into the mixing bowl

5

Using a brush, lightly grease the dough ball with vegetable oil and cover with a lid or a plastic cover.

6

Allow the dough to rise at room temperature about an hour or until it doubles in size. It is best to cover the dough with oil to avoid losing moisture and drying out.

Shaping the Cinnamon Rolls
7

Move the dough on a floured surface and roll the dough to a rectangle of about 20x12 inches wide using a rolling pin. Lightly spread softened butter uniformly over the rolled dough.

8

Whisk and blend together brown sugar, ground cinnamon and pumpkin pie spice mixture in a small bowl. Sprinkle the mixture equally over the top of the butter.

9

Tightly roll up the dough into a log and firmly pinch the end edges to seal.

10

Cut the roll into nine (9) equal pieces using a knife or bench scraper, about 2 inches wide each. Place the rolls flat on their side into a greased 8x8 inch pan.

Second Rise:
11

Cover and seal the pan with plastic wrap and let it rise (second rise) for an hour or until the rolls double in size.

Baking the Rolls:
12

Transfer the pan to the preheated oven at 350 F and bake for 30 minutes, until golden brown.

13

Let it cool and rest for 10 minutes.

Making the Cream Cheese Icing
14

Mix together the milk, cream cheese, honey and confectioners' sugar in a bowl and mix well with a handheld mixer, or a whisk, until the mixture becomes smooth.

15

Carefully drizzle the cream cheese icing over cinnamon rolls.

16

Serve.

Recommendations:
17

1. In sealing or covering the dough for its second rise, you may also use a large Ziploc bag. Put the whole 8x8 inch pan inside.
2. You may opt to use a round pan instead of a square pan. This will give your set of rolls a different look
3. If you don’t intend to bake the rolls right away, you may leave it in the refrigerator overnight.

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Ingredients

For the Dough:
 1 ½ tsp Active dry yeast (1 + 1/2 teaspoons)
 40 g Sugar (2 tablespoons)
  cup Milk
 ½ cup Pumpkin puree
 2 ½ cups All-purpose flour
 30 g Butter, softened at room temperature
 ½ tsp Salt
 1 Egg
For the Cinnamon Filling:
 30 g Butter, softened at room temperature
 ¼ cup Brown sugar
 1 tbsp Ground cinnamon
 1 tbsp Pumpkin pie spice blend
For the Cream Cheese Filling:
 ½ cup Cream cheese, softened at room temperature
 1 tbsp Milk
 2 tbsp Honey (or maple syrup)
 ½ cup Confectioners’ sugar

Directions

Preparing The Dough
1

Dissolve yeast and sugar in milk in a large bowl and stir to blend together. Let the mixture rest for 5 minutes. This will allow the yeast to activate.

2

Mix in together the pumpkin puree, softened butter, flour, salt and egg. Stir thoroughly with a spatula until no dry flour particles are visible. Make sure to scrape off any remaining flour from the sides of the bowl.

3

Move the dough onto a clean and dry surface. Knead the dough for 5 minutes until it turns into a soft and smooth dough ball. The dough becomes much easier to knead by hand because of its high fat content.

Proofing The Dough - First Rise
4

Move the dough back into the mixing bowl

5

Using a brush, lightly grease the dough ball with vegetable oil and cover with a lid or a plastic cover.

6

Allow the dough to rise at room temperature about an hour or until it doubles in size. It is best to cover the dough with oil to avoid losing moisture and drying out.

Shaping the Cinnamon Rolls
7

Move the dough on a floured surface and roll the dough to a rectangle of about 20x12 inches wide using a rolling pin. Lightly spread softened butter uniformly over the rolled dough.

8

Whisk and blend together brown sugar, ground cinnamon and pumpkin pie spice mixture in a small bowl. Sprinkle the mixture equally over the top of the butter.

9

Tightly roll up the dough into a log and firmly pinch the end edges to seal.

10

Cut the roll into nine (9) equal pieces using a knife or bench scraper, about 2 inches wide each. Place the rolls flat on their side into a greased 8x8 inch pan.

Second Rise:
11

Cover and seal the pan with plastic wrap and let it rise (second rise) for an hour or until the rolls double in size.

Baking the Rolls:
12

Transfer the pan to the preheated oven at 350 F and bake for 30 minutes, until golden brown.

13

Let it cool and rest for 10 minutes.

Making the Cream Cheese Icing
14

Mix together the milk, cream cheese, honey and confectioners' sugar in a bowl and mix well with a handheld mixer, or a whisk, until the mixture becomes smooth.

15

Carefully drizzle the cream cheese icing over cinnamon rolls.

16

Serve.

Recommendations:
17

1. In sealing or covering the dough for its second rise, you may also use a large Ziploc bag. Put the whole 8x8 inch pan inside.
2. You may opt to use a round pan instead of a square pan. This will give your set of rolls a different look
3. If you don’t intend to bake the rolls right away, you may leave it in the refrigerator overnight.

Pumpkin Cinnamon Rolls

Caramel Apple Fall Cheesecake

Caramel Apple Fall Cheesecake
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RatingDifficultyIntermediate

Prep Time1 hrCook Time2 hrsTotal Time3 hrs

For the Cheesecake Crust:
 2 cups Graham cracker crumbs
 1 tbsp Granulated sugar
 3 tbsp Butter, melted
For the Cheesecake Filling:
 8 oz Cream cheese, at room temperature
 1 cup Plain Greek yogurt, at room temperature
 ½ cup Granulated sugar
 1 tsp Vanilla extract
 4 Large eggs
For the Caramel Apple Topping:
 1 ½ tbsp Butter
 2 Small apples, peeled, cored and sliced
 1 tbsp Packed brown sugar
 Pinch of cinnamon
 Caramel sauce
 Sliced almonds

For the Cheesecake Crust:
1

Preheat oven to 350 F.

2

Mix and stir together graham cracker crumbs and sugar in a large bowl while gradually pouring in the melted butter.

3

Stir continually until mixed.

4

Press flat the crumbs tightly into an 8-inch springform pan.

5

Bake the crust for 10 minutes. The crust should be allowed to cool and rest for at least an hour before placing the filling.

For the Cheesecake Filling:
6

Using a hand mixer, mix together the cream cheese, yoghurt, sugar and vanilla extract in a large bowl until well blended.

7

Add 1 egg at a time and beat just until mixed together.

8

Continue and repeat this step until all eggs are blended (NOTE: Overmixing will result in cracking during baking).

Assembling the Cheesecake:
9

Transfer the filling into the cooled crust and smooth out the top surface.

10

Wrap the outside of the springform pan tightly with aluminium foil to prevent any leaks and place the pan in a large baking dish. Fill the baking dish with 1 inch of boiling water.

11

Transfer the baking dish to the oven and bake for 1 hour in the boiling water bath (the purpose for this is to prevent sudden temperature drop which might result in cracking).

12

Turn off the heat after an hour and leave the cheesecake inside the oven for another hour. The cheesecake will continue to bake during this time due to stored heat inside the oven and the boiling water.

13

Carefully remove the pan out of the oven and loosen the cheesecake from the sides of the pan using a paring (NOTE: a non-metal knife would be better to protect your pan from any scratches)

14

Cover the pan with plastic wrap and move to the refrigerator to leave overnight.

15

Prepare the caramel apple topping. Melt the butter in a saucepan over medium-high heat. Add sliced apples and stir gently until they are coated with melted butter. Stir in brown sugar and mix until dissolved. Cook for 5 to 10 minutes or until apples are tender. (NOTE: stirring occasionally will make a better consistency)

16

Adding toppings to your cheesecake will enhance its appearance. Drizzle desired caramel sauce on top of your cheesecake. Arrange the sliced apples in a way that you desire. It can be like a floral-type or anything that will make it look very attractive.

Our Recommendation:
17

Sprinkle a handful of sliced almonds around the outer edge of the cake. You may also use pecans. To make your cake look lively, you may also put cherries, especially in the center.

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Ingredients

For the Cheesecake Crust:
 2 cups Graham cracker crumbs
 1 tbsp Granulated sugar
 3 tbsp Butter, melted
For the Cheesecake Filling:
 8 oz Cream cheese, at room temperature
 1 cup Plain Greek yogurt, at room temperature
 ½ cup Granulated sugar
 1 tsp Vanilla extract
 4 Large eggs
For the Caramel Apple Topping:
 1 ½ tbsp Butter
 2 Small apples, peeled, cored and sliced
 1 tbsp Packed brown sugar
 Pinch of cinnamon
 Caramel sauce
 Sliced almonds

Directions

For the Cheesecake Crust:
1

Preheat oven to 350 F.

2

Mix and stir together graham cracker crumbs and sugar in a large bowl while gradually pouring in the melted butter.

3

Stir continually until mixed.

4

Press flat the crumbs tightly into an 8-inch springform pan.

5

Bake the crust for 10 minutes. The crust should be allowed to cool and rest for at least an hour before placing the filling.

For the Cheesecake Filling:
6

Using a hand mixer, mix together the cream cheese, yoghurt, sugar and vanilla extract in a large bowl until well blended.

7

Add 1 egg at a time and beat just until mixed together.

8

Continue and repeat this step until all eggs are blended (NOTE: Overmixing will result in cracking during baking).

Assembling the Cheesecake:
9

Transfer the filling into the cooled crust and smooth out the top surface.

10

Wrap the outside of the springform pan tightly with aluminium foil to prevent any leaks and place the pan in a large baking dish. Fill the baking dish with 1 inch of boiling water.

11

Transfer the baking dish to the oven and bake for 1 hour in the boiling water bath (the purpose for this is to prevent sudden temperature drop which might result in cracking).

12

Turn off the heat after an hour and leave the cheesecake inside the oven for another hour. The cheesecake will continue to bake during this time due to stored heat inside the oven and the boiling water.

13

Carefully remove the pan out of the oven and loosen the cheesecake from the sides of the pan using a paring (NOTE: a non-metal knife would be better to protect your pan from any scratches)

14

Cover the pan with plastic wrap and move to the refrigerator to leave overnight.

15

Prepare the caramel apple topping. Melt the butter in a saucepan over medium-high heat. Add sliced apples and stir gently until they are coated with melted butter. Stir in brown sugar and mix until dissolved. Cook for 5 to 10 minutes or until apples are tender. (NOTE: stirring occasionally will make a better consistency)

16

Adding toppings to your cheesecake will enhance its appearance. Drizzle desired caramel sauce on top of your cheesecake. Arrange the sliced apples in a way that you desire. It can be like a floral-type or anything that will make it look very attractive.

Our Recommendation:
17

Sprinkle a handful of sliced almonds around the outer edge of the cake. You may also use pecans. To make your cake look lively, you may also put cherries, especially in the center.

Caramel Apple Fall Cheesecake

Lemon Meringue Tartlets

Lemon Meringue Tartlets
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Lemon Meringue Tartlets

RatingDifficultyIntermediate

For the Crust:
 14 Graham crackers
 ½ cup Unsalted butter, melted
 1 pinch Salt
For the Filling:
 2 cups Heavy cream
 ½ cup Sugar
 2 tsp Finely grated lemon zest
  cup Fresh lemon juice
For the Topping:
 2 Large egg whites
  cup Sugar
 ¼ tsp Cream of tartar
 ½ tsp Pure vanilla extract

Prepare the Crust:
1

Using a food processor, pulse graham crackers into fine crumbs. Add butter and pulse again to mix together.

2

Equally split the mixture among six 4-inch tart pans with removable bottoms; press firmly on bottoms and up sides.

3

Freeze until firm for at least 30 minutes.

Prepare Lemon Filling:
4

In a medium saucepan, combine the cream and sugar and cook on medium to high heat. Continue stirring for 5 minutes. Let it boil, then reduce heat and simmer 1 minute.

5

Remove the saucepan from heat then add the lemon zest and juice.

6

Allow to cool for 20 minutes, then equally distribute among crust-lined tart shells and refrigerate until set for at least 2 hours or up to 24 hours.

Prepare Topping:
7

In a large mixing bowl, whisk together the egg whites, sugar and cream of tartar.

8

Put the bowl over a saucepan of simmering water to cook the mixture.

9

Whisking constantly, until sugar has dissolved and whites are very warm to the touch (not hot and overcooked). Continue the process for 5 minutes.

10

Remove from heat and using an electric mixer, beat on low speed, gradually increasing to high, until glossy, soft peaks form. Do it for about 5 minutes.

11

Beat in vanilla. Spoon over tarts, then use a torch to lightly toast.

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Ingredients

For the Crust:
 14 Graham crackers
 ½ cup Unsalted butter, melted
 1 pinch Salt
For the Filling:
 2 cups Heavy cream
 ½ cup Sugar
 2 tsp Finely grated lemon zest
  cup Fresh lemon juice
For the Topping:
 2 Large egg whites
  cup Sugar
 ¼ tsp Cream of tartar
 ½ tsp Pure vanilla extract

Directions

Prepare the Crust:
1

Using a food processor, pulse graham crackers into fine crumbs. Add butter and pulse again to mix together.

2

Equally split the mixture among six 4-inch tart pans with removable bottoms; press firmly on bottoms and up sides.

3

Freeze until firm for at least 30 minutes.

Prepare Lemon Filling:
4

In a medium saucepan, combine the cream and sugar and cook on medium to high heat. Continue stirring for 5 minutes. Let it boil, then reduce heat and simmer 1 minute.

5

Remove the saucepan from heat then add the lemon zest and juice.

6

Allow to cool for 20 minutes, then equally distribute among crust-lined tart shells and refrigerate until set for at least 2 hours or up to 24 hours.

Prepare Topping:
7

In a large mixing bowl, whisk together the egg whites, sugar and cream of tartar.

8

Put the bowl over a saucepan of simmering water to cook the mixture.

9

Whisking constantly, until sugar has dissolved and whites are very warm to the touch (not hot and overcooked). Continue the process for 5 minutes.

10

Remove from heat and using an electric mixer, beat on low speed, gradually increasing to high, until glossy, soft peaks form. Do it for about 5 minutes.

11

Beat in vanilla. Spoon over tarts, then use a torch to lightly toast.

Lemon Meringue Tartlets

Cranberry Sauce Oat Bars

Cranberry Sauce Oat Bars
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RatingDifficultyBeginner

Prep Time20 minsCook Time30 minsTotal Time50 mins

 ¾ cup + 3 tablespoons butter, divided
 1 cup Brown sugar, divided
 2 cups Rolled oats, divided
 ¾ cup All-purpose flour
 1 tsp Vanilla extract
 1 tsp Baking powder
 1 pinch Salt
 1 cup Cranberry sauce
  cup Pecans, finely crushed
 1 tsp Cinnamon

1

Preheat oven to 350 F.

2

In a large bowl, cream 3/4 cup of butter with 3/4 cup of brown sugar until light and fluffy using a hand or a stand mixer.

3

Add 1 and 1/2 cups of rolled oats, flour, vanilla, baking powder, and salt to the mixture. Continue to blend until fully combined. The mixture should resemble crumbs.

4

Move the mixture into a 9x9-inch baking pan, and tightly press it in to create an even layer on the bottom. Spread cranberry sauce on top to create the topmost layer.

5

In a saucepan, melt 3 tablespoons of butter over medium heat. Then remove from heat once melted and stir in the remaining 1/4 cup brown sugar, 1/2 cup oats, pecans, and cinnamon. Stir until fully integrated. Sprinkle and equally distribute the topping on top of the layer of cranberry sauce.

6

Bake for 30 to 35 minutes until the mixture becomes lightly browned. Place on a wire rack to cool down and rest then cut into 9 squares.

7

Enjoy!

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Ingredients

 ¾ cup + 3 tablespoons butter, divided
 1 cup Brown sugar, divided
 2 cups Rolled oats, divided
 ¾ cup All-purpose flour
 1 tsp Vanilla extract
 1 tsp Baking powder
 1 pinch Salt
 1 cup Cranberry sauce
  cup Pecans, finely crushed
 1 tsp Cinnamon

Directions

1

Preheat oven to 350 F.

2

In a large bowl, cream 3/4 cup of butter with 3/4 cup of brown sugar until light and fluffy using a hand or a stand mixer.

3

Add 1 and 1/2 cups of rolled oats, flour, vanilla, baking powder, and salt to the mixture. Continue to blend until fully combined. The mixture should resemble crumbs.

4

Move the mixture into a 9x9-inch baking pan, and tightly press it in to create an even layer on the bottom. Spread cranberry sauce on top to create the topmost layer.

5

In a saucepan, melt 3 tablespoons of butter over medium heat. Then remove from heat once melted and stir in the remaining 1/4 cup brown sugar, 1/2 cup oats, pecans, and cinnamon. Stir until fully integrated. Sprinkle and equally distribute the topping on top of the layer of cranberry sauce.

6

Bake for 30 to 35 minutes until the mixture becomes lightly browned. Place on a wire rack to cool down and rest then cut into 9 squares.

7

Enjoy!

Cranberry Sauce Oat Bars
Best Thanksgiving Desserts
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