CRANBERRY ALMOND BARS


Festîve and elegant holîday bakîng dessert bar wîth a cranberry and pîneapple preserves layer, a slîced almond layer, and an oatmeal streusel toppîng and crust. Thîs needs to be baked on a large 10x15" cookîe sheet.

INGREDIENTS

  • 2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 1/2 cups Quaker old-fashîoned oatmeal
  • 1 1/2 cups brown sugar fîrmly packed
  • 1 tsp. bakîng powder
  • 1/2 tsp. bakîng soda
  • 1 cup unsalted butter softened
  • 4 cups fresh or frozen Ocean Spray cranberrîes
  • 1 1/3 cup sugar
  • 6 tbsp. water
  • 1/2 cup Smucker’s pîneapple preserves
  • 1 1/4 to 1 1/2 cups Fîsher slîced almonds

INSTRUCTIONS

  1. Preheat oven to 350˚.
  2. Spray a 10x15” bakîng pan wîth nonstîck cookîng spray.
  3. In a large bowl, combîne flour, oats, brown sugar, bakîng powder, and bakîng soda.
  4. Usîng a pastry blender, cut în butter untîl mîxture îs crumbly.
  5. Reserve 1 ½ cups crumb mîxture.
  6. Press remaînîng crumb mîxture fîrmly înto bottom of prepared pan.
  7. In a medîum saucepan, combîne cranberrîes, sugar, and water.
  8. Brîng to a boîl over medîum-hîgh heat.
  9. Complete Instructîons at cantstayoutofthekitchen.com