Cranberry Bars
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Cranberry Bars
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A crust that does double-duty as a crumble topping is the secret to making these easy cranberry bars. Perfect for the holidays!
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Ingredients
Filling:
- 1 (12-ounce) bag cranberries thawed, if frozen
- ¼ cup pure maple syrup
- ½ lemon juiced (about 2 tablespoons)
- ¼ teaspoon kosher salt
- 1 tablespoon cornstarch
Crust/Crumb Topping:
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- ¾ cup brown sugar light or dark
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter melted
Instructions
- Place a rack in the center of your oven and preheat to 350°F. Coat an 8x8-inch baking dish with nonstick spray, then line with parchment so that two opposite sides of the parchment overhangs the pan like handles.
- In a medium saucepan, combine the cranberries, maple syrup, lemon juice, and salt. Bring to a simmer over medium-low heat, stirring regularly and gently pressing on the cranberries to break them down.
- When the mixture is saucy and the berries are mostly broken down, about 6 minutes, stir in the cornstarch. Return to a simmer, stirring constantly, until the mixture is thickened, 1 to 2 minutes. Transfer to a bowl to cool.
- For the crust and topping, in a mixing bowl, combine the flour, oats, sugar, baking powder, and salt until well combined. Add the melted butter and mix (I like to use my hands) until the mixture sticks together when pressed and you have some larger chunks (about the size of a quarter) and smaller bits (closer to pea-sized).
- Transfer two-thirds of the dough mixture to the prepared baking dish and press into an even layer in the bottom of the dish. Cover with the cranberry filling. Sprinkle the remaining crumble over the filling.
- Bake for 20 to 25 minutes, until golden on top and firm in the center—there should be very little movement in the center when you jiggle the pan. Cool in the pan for 30 minutes, then use the parchment handles to carefully transfer to a wire rack. Let cool to room temperature before slicing into squares and serving.
Notes
- TO STORE: Transfer the bars to an airtight container and store at room temperature for 3 to 4 days. You can place parchment between the layers if you need to stack them.
- TO FREEZE: For best results, wrap the bars individually in plastic wrap and place them in an airtight container or freezer bag. Freeze for up to 6 months and thaw at room temperature to enjoy.
- TO MAKE AHEAD:
- TO STORE: Transfer the bars to an airtight container and store at room temperature for 3 to 4 days. You can place parchment between the layers if you need to stack them.
- TO FREEZE: For best results, wrap the bars individually in plastic wrap and place them in an airtight container or freezer bag. Freeze for up to 6 months and thaw at room temperature to enjoy.
- TO MAKE AHEAD: You can make the filling up to 5 days in advance and store it in an airtight container in the refrigerator.
Nutrition Information
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Serving
1(of 16)
Calories
218kcal
(11%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
23mg
(8%)
Potassium
97mg
(3%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
279IU
(6%)
Vitamin C
5mg
(6%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16bars
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1(of 16) | |
| Calories | 218kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Potassium | 97mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 279IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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