Lingonberry Bars

From: Alaska Katie

On Dec 28, 2008

This is amazingly simple to make, delicious and the smell coming from the oven will drive everyone in the house nuts! When warm I like to serve them with a little whipped cream. I didn't have enough pecans in the house so I used chopped hazelnuts to make up the difference and I only have an 8 x 8 pan but the baking time seems to remain the same. Try these they're amazing!!!

From: Chef #872844

On Nov 16, 2008

I was in a complete rush because I didn't expect my Swedish meatballs to take so long! I had 5 minutes to prepare the dish and throw it in the oven on time for my guests to have a dessert! I threw all the ingredients in my food processor and the mixture was not crumbly at all (rather like a dough) but I pressed it in my baking dish with parchment paper and spread the preserves and rolled out some for the top..sprinkled crushed pecans on top to hide any imperfections....in the oven for 50 minutes and we had a great dessert!

From: AB_Fan

On Jun 28, 2007

Really very good, though very rich if you use real butter. For those of us who are used to margarine, using 1 full cup of real unsalted butter makes a big difference. Moist, delicious, slightly tart from the lingonberry preserves, which taste a lot like sweetened cranberries. DH wants me to make these again, and the first batch isn't even gone yet! Made for ZWT3.

From: Chef #932192

On Dec 23, 2008

I can't believe it's taken me this long to review this recipe. I absolutely love it! I didn't have pecans, so I used almonds and the small Scandinavian market in town didn't have any lingonberries left it was getting close to midsommar so I used marrionberries. It was absolutely delicious. I've had tons of people asking me for this recipe for months now. I'll definitely be making this over and over again.