Cranberry Crumble Bars Recipe

Instructions

1. In a stand mixer with the paddle attachment, beat the butter and sugars until fluffy, about 3 minutes. Don’t forget to scrape the bowl.
2. Mix in the egg and vanilla until well combined, then scrape the bowl again.
3. In another bowl, whisk together flour, baking powder, cinnamon, and salt.
4. Add the dry mix to the wet ingredients and stir until the dough pulls away from the bowl. Avoid over mixing.
5. Set aside about 2 cups of the dough to use later on top of the bars.
6. Press the shortbread dough into an 8 x 8 baking pan lined with parchment, making sure to get into the corners.
7. Bake at 350°F for 15 minutes until the edges are lightly golden and the center is set. Don’t over bake.
8. Take the pan out and let the crust cool a bit while you prepare the cranberry filling.
9. In a large bowl, combine cranberries, sugar, cornstarch, orange zest, juice, and vanilla. Pour this mix over the crust.
10. Break the reserved dough into smaller pieces and scatter them on top of the cranberry filling, leaving some gaps.
11. Bake for about 45 minutes, covering with foil for the last 10 to 15 minutes to prevent burning.
12. Take the bars out of the oven, let them cool completely on a wire rack before adding the vanilla glaze.