Cranberry Orange Streusel Bars Recipes

CRANBERRY ORANGE STREUSEL BARS

Steps:

• Let cranberries stand at room temp 1 hour.
• Place 1 rack in middle of oven and preheat to 350.
• Line 9x13 baking pan with foil, leaving overhand on all sides and generously grease foil.
• Combine flour, oats, sugar, nutmeg, baking powder and salt in a bowl.
• Work butter in with your fingers until creamy. Reserve 1 cup.
• Press into prepared pan. Bake until light golden brown, about 12 minutes.
• Grate 1 teaspoon orange peal and squeeze 1/3 cup juice from orange. In medium bowl, whisk with milk, egg yolks, vanilla until well combined.
• Sprinkle cranberries evenly over the hot crust. Pour mixture over berries. Use spatula to gently distribute evenly. Bake 7 minutes or until orange mixture just begins to form a skin around the edges.
• Remove pan from oven and sprinkle evenly with reserved topping, then almonds. Bake 30 minutes or until filling bubbles and topping is golden brown.
• Cool in pan on wire rack 1 hour.
• Carefully lift out of pan. Cool completely on wire rack.
• Remove foil and cut into 24 bars.
• Serve or store in airtight container up to 3 days or freezer up to 3 months.

CRANBERRY STREUSEL BARS

Steps:

• Preheat the oven to 300°F. Line the bottom and sides of an 8-inch baking pan with parchment paper, leaving enough overhang on all sides. Set aside.For the crust:Combine the melted butter, sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.For the filling: Combine the cranberries, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the cranberries are evenly coated. For the streusel: Combine the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender until the mixture resembles coarse crumbs. Remove the crust from the oven, increase heat to 350°F. Pour the cranberry mixture on top of the warm crust. Sprinkle the cranberry layer with streusel and bake for 30-35 minutes or until the streusel is golden brown.

CRANBERRY BARS

Steps:

• In a saucepan, bring sugar and water to a boil. Add cranberries and cook until they pop, about 4-6 minutes. Add orange juice, orange zest, butter, cinnamon and salt. Cook 5 minutes longer or until mixture thickens. Remove from the heat; stir in walnuts and set aside. , For crust, combine the flour and salt in a bowl; cut in butter until mixture is crumbly. Add sugar and oats; mix well. Spoon half into an ungreased 13x9-in. baking pan; pat firmly into pan. Spread filling evenly over crust. Top with remaining crumb mixture; pat lightly. , Bake at 400° for 30-35 minutes. Cool on a wire rack. Cut into bars.

ORANGE CRANBERRY COOKIE BARS

Steps:

• Preheat oven to 350°. In a large bowl, beat brown sugar, melted butter, eggs and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture. Stir in baking chips, cranberries, pecans and orange zest., Spread into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool completely in pan on a wire rack., For frosting, in a large bowl, combine cream cheese, confectioners' sugar, butter, 1 tablespoon zest and vanilla; beat until smooth. Spread over bars. Combine dried cranberries and remaining 2 tablespoons zest; sprinkle over frosting. Refrigerate at least 2 hours. Cut into triangles. Store in the refrigerator.

KETO CRANBERRY STREUSEL BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray and set aside.
• Pour almond flour, sweetener, melted butter, and almond extract for crust in a medium bowl and mix well. Set aside 1/3 of the mixture to be used later for the streusel topping. Press remaining 2/3 of the mixture into the prepared baking pan.
• Bake in the preheated oven until partially golden, about 5 minutes. Remove and set aside.
• Combine cranberries, sweetener, orange juice, orange zest, and arrowroot powder in a small saucepan. Bring to a boil over medium heat; reduce heat to medium-low and let simmer until all of the cranberries have popped, about 10 minutes. Remove from heat and let cool for about 5 minutes. Spread cranberry filling over the crust.
• Stir pecans and cinnamon into the remaining crust mixture, mixing until incorporated. Sprinkle streusel topping evenly over the cranberry mixture.
• Bake in the preheated oven until set, about 30 minutes. Remove from the oven and cool completely before cutting into bars, 30 minutes to 1 hour.