Cranberry-Oat Jam Bars

• Refrigerated

  • 2 Eggs, large

• Breakfast Foods

  • 1 cup Rolled oats, old-fashioned

• Condiments

  • 1 1/2 tsp Molasses
  • 1 1/3 cups Your favorite cranberry sauce

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1/4 tsp Baking soda
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 2 tsp Vanilla, pure

• Dairy

  • 1/2 cup Butter, unsalted

• Liquids

  • 1 1/2 tsp Water

• Other

  • ¼ teaspoon ground mahlab

Found on anediblemosaic.com

Description

Ingredients

• 1⅓ cups of your favorite cranberry sauce (I like Vanilla-Spiced Cranberry Apple Sauce for this)
• ½ cup (115 g) cold unsalted butter, diced small
• 1¾ cups (225 g) all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon ground mahlab
• ¼ teaspoon baking soda
• ¾ cup (150 g) sugar
• 1½ teaspoons pure vanilla extract
• 1½ teaspoons molasses
• 2 large eggs
• 1 cup (90 g) old-fashioned rolled oats
• ½ cup powdered sugar
• ½ teaspoon pure vanilla extract
• 1½ teaspoons cold water

Directions

• Preheat oven to 350F. Line an 8 by 8-inch baking dish with 2 pieces of parchment paper so that the paper hangs over all 4 sides (so you can easily lift out the cookie bars).
• Taste the cranberry sauce and if it’s on the tart side, add sugar to taste (it should have a pleasantly sweet/tart flavor without making you pucker).
• Use a fork or pastry cutter to cut the cold butter into the flour until it resembles coarse meal, and then use a fork to stir in the salt, mahlab, baking soda, and sugar. Add the vanilla and molasses, and combine with a fork until incorporated. Stir in the eggs, and then the oats.
• Press ⅔ of the dough evenly into the bottom of the prepared dish (the dough will be sticky). Spread the cranberry sauce on top of the dough, and crumble the remaining ⅓ of the dough on top.
• Bake until golden, about 45 minutes, and then cool completely.
• Once cooled, whisk together all ingredients for the glaze and drizzle it on top of the bars.
• Let the glaze set before cutting and serving.