Cranberries are not only for the sauce…

November 20, 2012 § Leave a comment

Who wants to slave on fancily decorated cookies all the time? When short on time but still wishing for a sweet treat, cookie bars are the easy way to go without sacrificing the “deliciousness” (if that’s a word..?)

These Cranberry Crumble Bars from Martha Stewart are just the ticket. They are scrumptuous right out of the oven but will keep in an airtight container, at room temperature for up to 5 days, so you can make them ahead for Thanksgiving. Don’t we all LOVE that!!

This slideshow requires JavaScript.

Click here to find out more!

Cranberry Crumble Bars

 

  • Prep Time 20 minutes (40 minutes if you make the filling)
  • Total Time 2 hours (2 hours 20 minutes if you make the filling)
  • Yield Makes 24 squares

You’ll need:

  • Filling

    • 1 can (14 ounces) whole-berry cranberry sauce
    • OR
    • 1 1/2 cups dried cranberries (7 1/2 ounces)
    • 3/4 cup granulated sugar
    • 3/4 teaspoon cornstarch
    • 3/4 cup cold water
    • 6 tablespoons cranberry juice
  • Dough

    • 2 sticks unsalted butter, softened, plus more for pan
    • 2 cups all-purpose flour, plus more for pan
    • 1 teaspoon baking soda
    • 1 teaspoon coarse salt
    • 1/2 teaspoon ground cinnamon
    • 1 1/4 cups packed light-brown sugar
    • 1 large egg, lightly beaten
    • 1 teaspoon pure vanilla extract
    • 2 cups old-fashioned rolled oats
    • 3/4 cup finely chopped toasted walnuts (3 ounces)

Directions

  1. Filling: If making your own, pulse dried cranberries and granulated sugar in a food processor until a coarse paste forms. Transfer to a saucepan. Whisk cornstarch into cold water, then add to cranberry mixture, whisking to combine. Stir in juice. Simmer over medium-high heat, stirring occasionally, until mixture thickens and sugar dissolves, about 8 minutes. Remove from heat; let cool completely.
  2. Dough: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment, letting 2 long sides overhang edges. Butter parchment, then flour parchment and sides of pan.
  3. Whisk together flour, baking soda, salt, and cinnamon. Add brown sugar and butter, and stir until well combined. Mix in egg and vanilla, then oats and walnuts.
  4. Press half the dough into pan. Spread the filling evenly over the dough, then crumble remaining dough on top of filling. Bake until golden and cooked through, about 40 minutes. Let cool completely in pan on a wire rack, about 1 hour, then lift out using parchment. Cut into 2-inch squares.
Advertisements

Tagged: , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s this?

You are currently reading Cranberries are not only for the sauce… at Sweet Tablescapes.

meta

%d bloggers like this: