Yield: Yields about thirty-five 1-3/4-inch-square bars.
One of our favorite holiday cookies, these bars have a tangy cranberry filling that keeps the ultra-rich crust and streusel topping in check.
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Make Ahead Tips
The bars will keep at room temperature for one week.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
Make these every Christmas for holiday gatherings. It is always a hit and I have been told that they are a nice change from all the chocolate and caramel filled bars. It comes together easily but always is impressive when it comes out of the oven.
Made these for a Christmas potluck and they were a hit! Will keep it in my holiday repertoire!!!
I know, it is always annoying when someone reviews a recipe, but they changed it. But alas, here I am doing just that. Mainly because it turned out so well, I thought I'd share. What I did: Made the crust recipe as directed using less sugar as others indicated they did. But I halved the recipe to make it in a square dish rather than a large rectangle. I used my own homemade cranberry sauce (a pear ginger variation from Cook's Illustrated if you want to google it). But what I really wanted was a cranberry cheese cake bar. So I added a layer of cheesecake using the following ingredients: 1 brick [8 oz] cream cheese, softened1/3 cup granulated sugar1 large egg1/2 teaspoon pure vanilla extract1/2 teaspoon orange zestMix all together. (Mix cream cheese first. Then add sugar and mix. Then add egg and mix. Then add remaining.) I topped the partially cooled crust with a layer of this cheesecake mixture and then I covered the whole lot with the cranberry sauce and crumbled on the reserved crust ingredients. Baked in a 350 oven for about 45 minutes, but I started checking after half an hour. It was a hit at the party I brought it to.
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