Cranberry Bars

Do you have a hard time figuring out what to do with leftover cranberry sauce after the holidays? Cranberry Bars are the answer to your problem! Super simple and super yummy.

Items used to make this recipe:

(affiliate links)

• baking spray https://amzn.to/4gFUk8T

• nonstick foil https://amzn.to/42OOApZ

• flat parchment https://amzn.to/3ELsaf3

• 8x8 professional baking pan https://amzn.to/3WX0zOt

Cranberry Bars

makes a 8x8-inch baking pan

Printable Recipe

Ingredients

For the filling:

• 1 to 1 1/2 cups leftover cranberry sauce (try my delicious recipe here)

For the crumb crust and topping:

• 1 1/2 cups all purpose flour

• 1 1/2 cups rolled oats

• 1 cup light brown sugar

• 1 teaspoon baking powder

• 1/2 teaspoon table salt

• 12 tablespoons (6 ounces) unsalted butter, softened to room temperature

Directions

1. Preheat oven to 350F and place rack in center position.

2. Prepare a 8x8 baking pan with baking spray or line with non-stick foil, or make a parchment sling (spray any exposed pan edges with baking spray).

3. In a medium mixing bowl, whisk together flour, oats, brown sugar, baking powder, and salt.

4. Using your finger tips, incorporate the softened butter into the flour/oat mixture by squeezing and kneading together until no dry ingredients remain.

5. Press 2/3 of the flour/oat mixture into the bottom of the baking dish, spread the cranberry sauce evenly on top, and sprinkle the remaining flour/oat mixture over the cranberry sauce by dropping 1/4-inch blobs all over.

6. Gently press the crumb topping down and bake, uncovered, for 30 minutes.

7. Remove from oven and cool completely before slicing.

Notes

• If doubling this recipe, use a 9x13 pan.

• You may substitute an equal amount of fruit filling or jam for the cranberry sauce.

Pan Roasted Pumpkin Seeds

Most people like to roast their pumpkin seeds the old fashioned way, in the oven, but I find they’re much better and more flavorful when pan roasted, on the stove top, with butter. I promised, you will never go back to the old way again.

Tip - I find the easiest way to remove seeds from the inside of a pumpkin or squash is to use an ice cream scoop. Works like a charm.

Items used to make this recipe:

(affiliate link)

• ice cream scoop https://amzn.to/3gFfG9N

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Pan-Roasted Pumpkin Seeds

Printable Recipe

Ingredients

• Seeds from one pumpkin (about 1/2 cup)

• 1 tablespoon unsalted butter

• kosher salt and ground black pepper to taste

Directions

1. Rinse pumpkin seeds, removing any residual pumpkin bits that may remain attached to the seeds; pat dry.

2. In a nonstick skillet, melt butter over medium heat.

3. Add seeds and sprinkle with salt and pepper.

4. Cook, tossing frequently until warmed through and toasted, about 5 minutes.