#header-inner {background-position: center !important; width: 100% !important;}

Wednesday, June 26, 2013

Cranberry Apple Butter Bars

Pin It
It wasn’t until after I made these that I realized I’d already made something fairly similar fairly recently. I suppose they have their differences. Shortbread vs. an oat crust, raspberry jam vs. a homemade cranberry jam (mixed with apple butter!). The end result is the same, though. In other words, a fruity, buttery bar that is, to put it simply, quite irresistible. Much as I love a dense chocolate brownie, sometimes you can’t beat a bar dessert like these!

I realize that these might seem a little out of season, using fresh cranberries and apple butter. Much as they’d be perfect come September or October, no one seemed to have any problem enjoying them in June! Those frozen cranberries finally came in handy (and you need apple butter to make these flatbreads anyway). In other words, find yourself these two (semi-unseasonal) ingredients pronto—these are a must make!
Two Years Ago: Amaretto Fruit Dip
Three Years Ago: Cheesecake Cookies

Cranberry Apple Butter Bars
from Pillsbury

for the filling-
-1 bag (12 oz) fresh or frozen cranberries
-1 cup granulated sugar
-1 tsp grated orange peel
-1/4 cup freshly squeezed orange juice
-1/2 cup apple butter
-2 tbsp butter

for the base/topping-
-3/4 cup butter, softened
-1 cup packed brown sugar
-1 1/2 cups all-purpose flour
-1 tsp salt
-1/2 tsp baking soda
-1 1/4 cups old-fashioned oats

1. Preheat oven to 400F. Line a 9 x 13 inch pan with foil and spray with cooking spray.
2. In a medium-sized saucepan, mix cranberries, granulated sugar, orange peel, and orange juice. Heat to boiling over high heat, stirring constantly. Cook over high heat for 6-8 minutes, stirring frequently, until cranberries pop and lose their round shape. Mixture will thicken. Stir in apple butter and 2 tbsp butter. Remove from heat.
3. In a mixing bowl, beat butter and brown sugar until fluff. Stir in flour, salt, baking soda, and oats. Press mixture into the bottom of the prepared pan, reserving about 1 1/2 cups for topping. Spread cranberry filling over base. Crumble remaining topping over the cranberry filling.
4. Bake for 25-30 minutes or until golden brown. Cool completely before cutting into squares. Store in the fridge in an airtight container.