Description
These easy Cranberry Bars are made with a buttery shortbread crust, a tangy cranberry filling, and a crumbly topping. Perfect for the holidays or anytime you need a simple, delicious dessert.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 2 cups fresh or frozen cranberries
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in vanilla extract and salt.
- Add the flour gradually, mixing until a crumbly dough forms.
- Press 2/3 of the dough into the prepared baking pan to form the crust. Bake for 10 minutes.
- In a medium bowl, whisk together sweetened condensed milk, orange zest, and orange juice.
- Stir in cranberries.
- Pour the cranberry mixture over the partially baked crust and spread evenly.
- Crumble the remaining dough over the top of the cranberry layer.
- Bake for an additional 25-30 minutes or until the top is golden brown and the filling is bubbly.
- Let cool completely before slicing into bars.
Notes
- Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- These bars freeze well. Wrap tightly and freeze for up to 2 months.
- Fresh or frozen cranberries can be used – no need to thaw frozen cranberries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 65mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
