Name: Cranberry Bars
Prep time: 2 h 20 min
Cook time: 45 min
Total time: 3 h 5 min
Ingredients: Crust and Crumble Topping 3 cups all-purpose flour; 1 cup sugar; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1 cup (2 sticks) cold, cubed, unsalted butter; 1 large egg; 1/4 cup milk; 2 teaspoons vanilla extract; Cranberry Filling 4 cups fresh or frozen cranberries (Measure frozen cranberries when they’re frozen; do not thaw them.); 3/4 cup sugar; 1 tablespoon corn starch; 2 teaspoons fresh orange zest; 1 tablespoon orange juice

Cranberry Bars

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What’s easy-as-pie to make and just as delicious? Our Cranberry Bars! Get all the flavor of a fancy dessert with a one-pan, no-fuss recipe. Cut the bars into the size you need for dessert or a sweet snack!

Author: Bill Dugan
Prep Time: 20 minutes
Cooling Time: 2 hours
Cook Time: 45 minutes
Total Time: 3 hours 5 minutes
Yield: Makes 18 to 24 squares 1x
Category: Desserts

Ingredients

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Crust and Crumble Topping
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) cold, cubed, unsalted butter
- 1 large egg
- 1/4 cup milk
- 2 teaspoons vanilla extract
Cranberry Filling
- 4 cups fresh or frozen cranberries (Measure frozen cranberries when they’re frozen; do not thaw them.)
- 3/4 cup sugar
- 1 tablespoon corn starch
- 2 teaspoons fresh orange zest
- 1 tablespoon orange juice

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Instructions

Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper. If you don’t drape it over the sides of the pan (recommended), spray the sides with non-stick spray.

For the Crust and Crumble Topping:

In a large bowl, whisk flour, sugar, baking powder, salt, and cinnamon together.
Add the cold, cubed butter. Use a pastry cutter to cut the butter into the flour until you get pea-size crumbles.
In another bowl, whisk the egg, milk, and vanilla together.
Pour the mixture over the crumble mixture. Gently mix together until ingredients look like crumbly sand.
Set aside 2 cups of the crumbly mixture.
Pour the remaining mixture into your baking pan and flatten it to make an even crust.

For the Cranberry Filling:

Mix the cranberry filling ingredients together. Spread the filling over the packed crust.
Sprinkle the 2 cups of crumble topping over the cranberry filling.
Bake for 40 to 50 minutes, until the top is lightly browned and a toothpick comes out mostly clean.
Take the pan out of the oven and let it cool completely on a wire rack.
Cut bars into the serving size of your choice. Serve as is or topped with ice cream.
Store leftover cranberry bars in an airtight container for up to 2 days on the counter or for up to a week in the fridge.

Find it online: https://foodgardening.mequoda.com/recipe/cranberry-bars/