Homemade Cranberry Pecan Bars
Nothing says holidays like a tart and sweet cranberry dessert! A yummy shortbread base is filled with tart cranberry filling and topped with a crumbly, crunchy pecan topping.
Servings 8 servings
Ingredients
- 2 1/2 Cups flour
- 1/2 Cups sugar
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 Cup unsalted sweet cream butter softened
- 1 large egg
Cranberry filling ingredients
- 6 Cups fresh or frozen cranberries
- 2/3 Cup sugar
- 1 tsp almond extract
- 2 tsp vanilla extract
- 1/2 Cup unsweetened applesauce
- 1/3 cup brown sugar
- Zest of one large orange
- 1/4 tsp salt
- 1 1/2 tsp cornstarch
- 1 1/2 tbsp cold water
- 3/4 Cup pecan chips
Instructions
- Preheat the oven to 350 degrees and line a 9x13 baking dish with parchment paper.
- Using a standing mixer, mix together the flour, sugar, and baking powder until well combined.
- Mix in the butter until it's nice and crumbly.
- Beat in the egg until combined. Set aside about 1 cup of the crust to use for the topping.
- Press the remaining crust into the baking dish set aside.
- Using a large saucepan, combine 3 cups of cranberries, white & brown sugar, applesauce, almond extract, vanilla extract, orange zest, and salt.
- Place the saucepan over medium heat, and bring to a boil.
- Gradually mix the cranberries.
- Once cranberries get nice and soft, reduce the heat to simmer.
- In a small bowl, whisk together the cornstarch, and water until combined.
- Pour cornstarch mixture into the saucepan and mix until combined.
- Cook for 2 minutes or until cranberry filling is thick
- Mix in the remaining cranberries, and spread the filling onto the prepared crust
- Sprinkle remaining crust onto the cranberry filling, and top with pecan chips.
- Bake in the oven for about 35-40 minutes, or until the top is a slight golden brown.
- Remove from the oven, and allow to cool completely before cutting into bars!
- Enjoy!