Cranberry Orange Holiday Bars are gluten-free with a gooey sweet-tart flavor that you and your family are sure to love.
My baking is done, though I will probably whip up a few more batches of cookies today or tomorrow. Baking is kind of therapy for me, it is comforting because it is familiar and I end up with something sweet and delicious when I am done.
Speaking of sweet and delicious these bars deliver, plus you have the tartness of cranberries that add that extra layer of flavor. A perfect recipe to share with friends and family over the holidays, or all by yourself.
I partnered with the awesome folks at The Epicurious Community Table and Reynolds Make Meal Magic, to create this recipe and shoot a video showing you how easy and quick these Cranberry Orange Holiday Bar are to make, thanks to Reynolds® Cookie Baking Sheets Non-Stick Parchment Paper. They made cooking these bars a snap.
We all need things to be quicker, easier and more enjoyable in the kitchen, especially during the holidays when we want to spend more time with our family.
Thank you, Reynolds, for making a product that lets us spend more time with family and less time in the kitchen. I hope you enjoy making these bars and you have a wonderful and blessed Christmas.
Cranberry Orange Holiday Bars
- ½ cup unsalted butter melted
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
- 1 cup Pure Oat Flour gluten free
- 1 cup Pure Rolled Oats gluten free
- 1/2 cup Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon ground cinnamon
- ½ teaspoon Salt
- 2 teaspoon Orange Zest divided
- 1 Tablespoon Orange Juice
- 1 Can Jellied Cranberry Sauce
- ½ cup Dried Cranberries
- Pre-heat oven to 375 degrees.
- Line 9 x 9 baking pan with Reynolds® Cookie Baking Sheets Non-Stick Parchment Paper
- In a large bowl stir together butter, vanilla, almond extract, oat flour, rolled oats, sugar, baking powder, 1 tsp orange zest, cinnamon, and salt until combined.
- Divide oat mixture and press one half to three quarters of the mix into the bottom of lined baking pan.
- In a small sauce pan whisk together Cranberry Sauce, 1 teaspoon orange zest, dried cranberries and orange juice over medium high heat until it is smooth and begins to boil.
- Remove from heat and let cool slightly.
- Spread evenly over the oat mixture that has been pressed into the bottom of the baking pan.
- Crumble remaining oat mixture of the top of the cranberries.
- Bake for 20-25 minutes, or until golden brown.
- Remove from oven and cool on wire rack.
- Grab the edges of your Reynolds wrap parchment paper and lift bars out of pan.
- Once completely cool slice and serve.
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