Cranberry Crumb Bars

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Get into the holiday spirit with these delicious cranberry crumb bars. It is my favorite way to use up leftover cranberry sauce. Follow our step-by-step instructions and video to create a festive and tasty dessert that is perfect for any holiday gathering.

Prep Time20

Cook Time1

Cooling Time1

Total Time2 20

Course: 100 Best Brownies and Bars Recipes, 500+ Best Dessert Recipes

Keyword: bar, bar dessert, cranberry, crumb

Servings: -16 bars

Author: Sweet Basil

Ingredients

For the Crust and Topping

1 Cup Butter softened
4 Tablespoons Cream Cheese softened (2 ounces)
1 Cup Brown Sugar
2/3 Cup White Sugar
1 Egg large
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
3 ½ Cups Flour
1 teaspoon Cornstarch
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt

For the Filling

1 ¼ Cups Sour Cream room temp
2 Eggs large, room temp
2 Tablespoons Cornstarch
2 teaspoons Vanilla Extract
1/4 teaspoon Almond Extract
1/2 teaspoon Ground Cinnamon
1 ¾ Cups Cranberry Sauce homemade is best
1 Cup Whole Cranberries

For the Glaze

3/4 Cup Powdered Sugar
4 Tablespoons Milk
1/2 teaspoon Vanilla

US Customary - Metric

Instructions

For the Crust

Preheat the oven to 350 degrees.
Line a 9x13-inch pan with parchment paper, allowing the paper to overhang on two of the ends for easy removal later.
Spray with non-stick baking spray and set aside.
In the bowl of a mixer, fitted with the paddle attachment, beat together the butter, cream cheese and both sugars until light and fluffy, about 2-3 minutes.
1 Cup Butter, 4 Tablespoons Cream Cheese, 1 Cup Brown Sugar, 2/3 Cup White Sugar
Add the egg and vanilla and almond extract, mixing again.
1 Egg, 1 teaspoon Vanilla Extract, 1/2 teaspoon Almond Extract
On low speed, add the dry ingredients and mix until combined.
3 ½ Cups Flour, 1 teaspoon Cornstarch, 1/2 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1 teaspoon Salt
Remove 2 cups and reserve for later use.
Press the remaining crust mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes and remove from the oven.

For the Filling

In a large bowl, whisk together the sour cream, eggs, cornstarch, vanilla, almond extract, cinnamon, until smooth and well combined, about 2 minutes.
1 ¼ Cups Sour Cream, 2 Eggs, 2 Tablespoons Cornstarch, 2 teaspoons Vanilla Extract, 1/2 teaspoon Ground Cinnamon, 1/4 teaspoon Almond Extract
Using a rubber spatula, gently fold in the cranberry sauce.
1 ¾ Cups Cranberry Sauce
Pour the filling mixture over the crust, shaking the pan gently, then evenly sprinkle the cranberries on top.
1 Cup Whole Cranberries
Take the reserved crust and dollop large chunks of it over the top of the berries.
Bake for 40-45 minutes, or until the top is firm and golden brown.
Remove from the oven and place the pan on a wire cooling rack to cool for at least 1 hour.
Carefully remove the bars from the pan and slice into squares. Serve with ice cream or whipped cream.

For the Glaze

Add the ingredients to a small bowl and whisk to combine. Drizzle over the top of the cooled bars.
3/4 Cup Powdered Sugar, 4 Tablespoons Milk, 1/2 teaspoon Vanilla

Video

Nutrition