Glazed Cranberry Almond Bars

• Produce

  • 2 tbsp 2 small oranges, orange zest (from small
  • 1 cup Cranberries, dried

• Condiments

  • 1/3 cup Honey

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1/4 cup Cornstarch
  • 2/3 cup Powdered sugar

• Nuts & Seeds

  • 1 cup Almonds

• Dairy

  • 2 tbsp Heavy whipping cream

• Other

  • 3/4 cup (187.5g Natrel organic salted butter, cut into pieces

Found on bakeeatrepeat.ca

Description

Ingredients

• 1 3/4 cups (250g) all-purpose flour
• 2/3 cup (98g) powdered sugar (icing sugar)
• 1/4 cup (35g) cornstarch
• 3/4 cup (187.5g) Natrel organic salted butter, chilled and cut into 12 pieces
• 3/4 cup (187.5g) Natrel organic salted butter, cut into pieces
• 1/3 cup (79mL) honey
• 2 tablespoons (30mL) heavy (whipping) cream
• 1 cup (113g) sliced almonds
• 1 cup (145g) dried cranberries
• 2 tablespoons orange zest (from 2 small oranges)

Directions

• Preheat the oven to 350 degrees F, and line a 9x13 inch pan with tin foil, leaving an overhang so you can lift the bars out with it. Spray the foil lightly with non-stick cooking spray.
• In a food processor, mix together the flour, powdered sugar, cornstarch and salt for the crust, pulsing a couple times to combine everything. Add the pieces of butter and pulse until the mixture is pale yellow and looks like coarse meal. (If you don’t have a food processor, grate the cold butter into the flour mixture and rub it into the flour with your fingers.)
• Press this mixture into the prepared pan, pressing it firmly with your fingers into an even 1/4 inch layer, and up the sides of the pan about 1/2 inch. Refrigerate for 30 minutes and then bake for 20-25 minutes or until lightly browned.
• For the topping, combine the butter, honey and cream in a medium saucepan over medium high heat. Bring to a full rolling boil, stirring constantly, and then remove the pan from the heat. Stir in the almonds, cranberries and orange zest.
• Pour the topping over the warm crust and spread it out as evenly as possible. Bake for another 12-14 minutes, or until the topping is lightly browned and bubbling.
• Let the bars cool completely before lifting them out of the pan with the foil and cutting them into triangles. Store in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months.