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Glazed Cranberry Crumb Bars

Buttery shortbread bars filled with a tart, homemade cranberry orange jam and topped with a sweet vanilla glaze. The perfect festive holiday dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust & Topping
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 1 cup unsalted butter cold and cubed
  • 1 egg large
  • 1 tsp vanilla extract
Cranberry Filling
  • 4 cups cranberries fresh or frozen
  • 1 cup sugar
  • 1 tbsp cornstarch
  • 1 tbsp orange zest
  • 2 tbsp orange juice
Glaze
  • 1 cup powdered sugar
  • 1-2 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 9x13 Baking Pan
  • Saucepan
  • Mixing Bowl
  • Pastry Cutter or Food Processor

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch pan and line with parchment paper.
  2. Whisk flour, 1 cup sugar, baking powder, and salt. Cut in cold butter until crumbly. Mix in egg and vanilla.
  3. Press 2/3 of the crumb mixture firmly into the bottom of the prepared pan. Set aside the rest.
  4. In a saucepan, cook cranberries, 1 cup sugar, cornstarch, orange zest, and juice over medium heat.
  5. Stir filling constantly for 5-8 mins until thickened and jammy. Spread over the crust.
  6. Sprinkle the reserved crumb mixture evenly over the cranberry layer.
  7. Bake for 40-45 minutes until the top is golden brown. Cool completely in the pan.
  8. Whisk powdered sugar, milk, and vanilla to make the glaze. Drizzle over cooled bars before cutting.

Notes

Ensure the bars are completely cool before cutting, or the filling will be runny. You can speed this up by placing the pan in the fridge.