Cranberry Shortbread Streusel Bars

[ChefMommyof3Boys]

Anyone have this recipe?! It looks delicious!!!! I have a show this weekend and I would love to bring these along!! Thanks!!!

 

[Shari in TX]

The recipe is on page 45 of the Simply Sweet cookbook. I looked to see if I could find it online anywhere, but couldn't. So, here you go:

Cranberry Shortbread Streusel Bars

Prep Time: 30 minutes
Total Time: 3 hours, 10 minutes
Yield: 24 bars

Crust:
3/4 c butter (1 1/2 sticks), melted
3/4 c sugar
2 egg yolks
3 c all-purpose flour

Filling:
1-2 oranges
1 bag (12 oz) frozen cranberries
1 1/3 c sugar
2 tsp cornstarch
1/4 c cold water

Topping:
1 c reserved crust mixture
1/4 c sugar

1. Preheat oven to 350. Spray Medium Sheet Pan with nonstick cooking spray; set aside. In Stainless 4-qt Mixing Bowl, mix butter and sugar using Small Mix 'N Scraper until combined. Whisk in egg yolks with Stainless Whisk. Gradually add flour; stir just until combined. Reserve 1 cup of the crust mixture for topping. Gently press remaining crust mixture over bottom of prepared pan. Using Baker's Roller, roll crust to an even thickness. Prick surface of crust with pastry tool. Bake 20-23 minutes or until golden brown. Remove pan from oven to Stackable Cooling Rack.

2. Zest orange with Microplane Adjustable Grater to measure 2 tsp. Juice oranges with Juicer to measure 1/3 cup. Combine zest, juice, cranberries and sugar in 3-qt Saucepan. Cook, uncovered, on medium-high heat 12-14 minutes or until slightly thickened. Combine cornstarch and water in 1-cup Prep Bowl; stir until smooth. Whisk cornstarch mixture into cranberries with Silicone Sauce Whisk; cook 1 minute or until mixture is thickened. Remove from heat.

3. Place remaining crust mixture in Small Batter Bowl. Add sugar; toss until crumbly. (The mixture should hold together when pressed, but readily break into smaller pieces.)

4. Spread filling over crust with Small Spreader. Sprinkle topping evenly over filling. Bake 23-26 minutes or until filling starts to bubble. Remove from oven to cooling rack; cool completely. Cut into bars.

Chef's Corner:

To avoid lumps of cornstarch in the filling, it is important to mix the cornstarch with cold water. Whisk the cranberry mixture as you pour in the cornstarch mixture.

Pricking the surface of the crust (also known as docking) allows air circulation throughout the crust, helping both the bottom and the top of the crust to bake evenly. It also prevents the crust from rising or puffing up during baking.

US Nutrients per serving (1 bar): Calories 200, Total Fat 6g, Saturated Fat 4g, Cholesterol 35 mg, Carbohydrate 34 g, Protein 2 g, Sodium 40 mg, Fiber 1 g

US Diabetic exchanges per serving: 1 starch, 1 1/4 fruit, 1 fat (2 1/4 carb)

Shari in TX

 

[ChefMommyof3Boys]

THANK YOU SOOO MUCH SHARI!!! You saved me! I ordered that cookbook today!

 

[Halverson]

Just wondering if you made these and if so how were they? I'm thinking about making them for a Holiday Open House this Saturday!

 

[ChefMommyof3Boys]

I did make them! They were amazing!!

 

[byrd1956]

Would the lg. bar pan be too big?

 

[ChefMommyof3Boys]

I used it and it was a little too big but the crust doesn't spread much so you could still use it.