Yield: 24 Bars
- 2 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/2 tsp fine kosher salt
- 1 cup + 2 tbsp unsalted butter divided, cut into 1/2-inch cubes, and chilled
- 1/4 cup light brown sugar
- 3/4 cup old-fashioned rolled oats
- 1 1/4 cup cranberry sauce
- 1 tbsp fresh lemon juice
- Preheat the oven to 375°F. Line a 9 x 13-inch pan with parchment paper so that the paper overhangs two sides.
- To make cookie dough: To the bowl of a food processor add flour, granulated sugar, and salt. Pulse 3 to 5 times to combine. Add 1 cup of cubed butter; pulse until butter pieces resemble coarse sand.
- To a medium mixing bowl add 1 1/4 cup flour mixture, set aside. Distribute the remaining flour mixture evenly in the bottom of the prepared baking pan. Using your fingers or the bottom of a measuring cup, firmly press the mixture into an even layer to form the bottom crust. Transfer baking dish to the preheated oven, bake until the edges begin to brown, 14 to 18 minutes.
- To make streusel: While the crust is baking, to the bowl of remaining flour mixture add brown sugar and oats; toss to combine. Work in the remaining 2 tablespoons of butter by rubbing the mixture between your fingers until the butter is fully incorporated. Pinch the mixture with fingers to create hazelnut-sized clumps; set streusel aside.
- To serve: To a small bowl add cranberry sauce and lemon juice stir to combine. Spread cranberry sauce evenly over the baked crust and top with an even layer of streusel. Return the pan to the oven and bake until the topping is a deep golden brown and the filling is bubbling, 22 to 25 minutes. Cool to room temperature on a wire rack. Remove the bars from the baking dish by lifting the parchment. Cut into squares and serve. The bars can be stored in an airtight container at room temperature.
- Substitute cranberry sauce for your favourite jam or preserve.
- Replace ¼ cup of rolled oats with chopped toasted walnuts or pecans.