Cranberry Bars

@lovevivvCranberry bars🍒 these are perfect to make with any leftover cranberry sauce from Thanksgiving! Ingredients Crust & Topping - 1 cup unsalted butter, softened - 1/2 cup granulated sugar - 1/2 cup brown sugar - 1 egg, room temp - 2 tsps vanilla - 3 1/4 cups all-purpose flour, spooned and leveled - 3/4 tsp baking powder - 1 tsp cinnamon - 1/4 tsp salt - 2 cups cranberry sauce (homemade or store bought) Glaze - 3/4 cup powdered sugar - 2-4 tablespoons milk Directions - Preheat oven to 350 F, and line an 8x8 pan with parchment paper. Set aside. - In a bowl, cream together the butter and sugars until light and fluffy, about 3 minutes. - Add the egg and vanilla, mixing to combine well. - In a separate bowl, whisk together the flour, baking powder, cinnamon and salt. - Add the dry ingredients and mix just until the dough starts to pull away from the sides of the bowl. Do not over mix. - Set aside roughly 2 cups of the dough (loosely packed) and reserve to use on the top of the crumble. - Press the shortbread dough into the pan Use your hands or the flat side of a measuring cup to press it evenly into the corners of the pan. - Bake for 15 minutes, or until the edges are slightly golden brown and the center is just set. Do not over bake. - Remove the pan from the oven and slightly press the crust down with the bottom of a measuring cup. Allow the crust to cool slightly. - Pour the cranberry sauce over the pre-baked crust. - Use your hands to break up the remaining 2 cups of shortbread dough into smaller, flat pieces. Place them randomly on top of the cranberry sauce. - Bake for about 45-60 minutes, covering the top of the pan with aluminum foil for the last 10 to 15 minutes of baking time so that the crumble does not turn too dark. - Remove the bars from the oven. Place the pan on a wire rack and cool completely before adding the glaze. #thanksgivingdinner #thanksgivingrecipes #cranberrysauce

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Ingredients

Crust & Topping

• 1 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 1 egg, room temp

• 2 tsps vanilla

• 3 1/4 cups all-purpose flour, spooned and leveled

• 3/4 tsp baking powder

• 1 tsp cinnamon

• 1/4 tsp salt

• 2 cups cranberry sauce (homemade or store bought)

Glaze

• 3/4 cup powdered sugar

• 2-4 tablespoons milk

Directions

• Preheat oven to 350 F, and line an 8x8 pan with parchment paper. Set aside.

• In a bowl, cream together the butter and sugars until light and fluffy, about 3 minutes.

• Add the egg and vanilla, mixing to combine well.

• In a separate bowl, whisk together the flour, baking powder, cinnamon and salt.

• Add the dry ingredients and mix just until the dough starts to pull away from the sides of the bowl. Do not over mix.

• Set aside roughly 2 cups of the dough (loosely packed) and reserve to use on the top of the crumble.

• Press the shortbread dough into the pan Use your hands or the flat side of a measuring cup to press it evenly into the corners of the pan.

• Bake for 15 minutes, or until the edges are slightly golden brown and the center is just set. Do not over bake.

• Remove the pan from the oven and slightly press the crust down with the bottom of a measuring cup. Allow the crust to cool slightly.

• Pour the cranberry sauce over the pre-baked crust.

• Use your hands to break up the remaining 2 cups of shortbread dough into smaller, flat pieces. Place them randomly on top of the cranberry sauce.

• Bake for about 45-60 minutes, covering the top of the pan with aluminum foil for the last 10 to 15 minutes of baking time so that the crumble does not turn too dark.

• Remove the bars from the oven. Place the pan on a wire rack and cool completely before adding the glaze.