Sunday, May 08, 2005

Cape Cod Cranberry Bars

Cape Cod Cranberry Bars (Adapted from KAF Cookie Companion)

For the crust

2 cups all-purpose flour
1 cup confectioners' sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
12 tablespoons unsalted butter, softened
1 cup pecans, toasted and chopped

For the filling

2 cups cranberries - fresh or frozen (do not thaw if frozen)
1 1/2 cups peeled, cored and chopped apples
1 cup fresh raspberries
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted

To make the crust

Preheat oven to 350

In a medium bowl, whisk together flour, sugars and salt. Add the vanilla and butter - use a pastry blender to mix the butter into the flour until the mixture is very crumbly. Stir in the nuts. Measure out 1 1/2 cups of the crumb mixture and set aside. Scoop the remaining crumbs into the bottom of a 9" x 13" baking pan lightly coated with nonstick spray. Pat the crumbs down to form an even layer - bake for 15 minutes.

To make the filling

While the crust is baking, add the cranberries, apples, raspberries and sugar into a food processor. Pulse a few times to chop the cranberries. Add the flour and melted butter - pulse a few more times to combine the mixture.

Scoop the mixture over the baked crust and use an off-set spatula to spread it evenly. Crumble the reserved crumb mixture over the filling - bake until the filling is bubbly and the crumbles begin to turn a golden brown, about 35 to 40 minutes. Remove and let cool completely before cutting into bars.

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  1. This recipe if worth trying. It is fresh and very tasty. I did not have raspberries so I increased the apple to 2 1/2 cups. It's important to not cut them until they are cool because it creates a cleaner cut and minimal crumbs.

    Do take the time to roast the pecans, it adds to the over all taste.

  2. Hi Art Lover - Glad you liked the recipe!