| Prep Time | 35 minutes |
| Cook Time | 50 minutes |
| Servings |
6 servings
|
Ingredients
Crust and Topping
- 1 cup white sugar
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon Salt
- 1 orange zested
- 1 cup butter cold and cut into cubes
- 1 egg
- 3/4 teaspoon vanilla extract
Cranberry Filling
- 5 cups frozen cranberries defrosted
- 1 cup white sugar
- 1 tablespoon cornstarch
- 1 orange juiced
- 1 teaspoon vanilla extract
Vanilla icing
- 3/4 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Ingredients
Crust and Topping
Cranberry Filling
Vanilla icing
|
|
Instructions
- Preheat oven to 350°F. Line 2 square baking pans with parchment and lightly grease the foil.
For the Crust and Topping
- Using an electric mixer, combine sugar, flour, baking powder, and salt. Add orange zest, butter, egg, and vanilla. Beat on low speed until the butter is evenly distributed in small pieces and the mixture is crumbly.
- Dump a little more than half of the mixture into the bottom of the prepared pan (reserving the remaining amount, about 2 ½ cups, for the topping). Use your hand or the bottom of a measuring cup to evenly press the dough into the pan.
For the Cranberry Filling
- Combine all the filling ingredients into a bowl and gently stir together until well incorporated.
- Scoop the mixture onto the crust, making sure the cranberries and juices are evenly distributed over the crust. Crumble the reserved dough over the top of the berries.
- Bake for approximately 45-50 minutes, until the top is light golden brown, and the cranberries are bubbling in some spots. Transfer pan to a rack to cool completely.
For the Vanilla Icing
- Whisk all ingredients until smooth. Adjust the consistency by adding more powdered sugar to thicken or more milk to thin. Drizzle over the cooled bars
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