cranberry shortbread streusel bars

By granolagina

Ingredients

• filling:
• 12 oz. bag frozen cranberries, thawed slightly
• 1 c. sugar
• 1/4 c. water
• crust:
• 1 1/3 c. butter, melted and cooled slightly
• 1 c. sugar, divided
• 2 egg yolks
• 3/4 t. salt
• 3 c. flour

Details

Servings 35

Preparation

Step 1

filling:

Bring ingredients to boil in saucepan and cook 5 to 7 minutes, until most of liquid is evaporated and thick glaze remains. Let cool 5 to 10 minutes.

crust:

In large bowl, stir together melted butter and 3/4 c. sugar. Stir in egg yolks and salt. Add flour to make stiff dough. Transfer about 2 cups into prepared 13" X 9" baking pan. Press evenly into bottom of pan. Prick dough with fork and refrigerate 30 minutes (or freeze 7 minutes).

streusel:

Combine remaining 1/4 c. sugar with reserved dough until crumbly.

Bake the crust @325* for about 20 minutes until it begins to set, middle will not be firm yet. Remove from oven and increase oven to 350*. Spread filling over crust. Crumble the streusel topping over the filling. Bake bars 25 minutes near the top of the oven so crust doesn't overbrown.