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!!
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
- 1 can (14 ounces) whole-berry cranberry sauce
- 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
- 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)
- 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.
- 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.
- 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.
- 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.