Cranberry Crumble Bars

This week I brought a pre-Thanksgiving treat to the office for my co-workers. These Cranberry Crumble Bars are the featured “cookie of the month” in the November issue of Martha Stewart Living. If you can wait until after Thanksgiving, they’d be a great way to use leftover cranberry sauce. But when it comes to cookies, I’m not usually one for waiting. The bars were a hit with my co-workers—but then again, just about anything edible usually is. The only change I’d recommend is reducing the baking time by 5-10 minutes. Mine were slightly darker than I would have liked.

Cranberry Crumble Bars (from Martha Stewart Living, November 2012; makes 24 squares)

1 can (14 ounces) whole-berry cranberry sauce
2 sticks unsalted butter, softened, plus more for pan
2 cups all-purpose flour, plus more for pan
1 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1 1/4 cups packed light-brown sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
2 cups old-fashioned rolled oats
3/4 cup finely chopped toasted walnuts (3 ounces)

Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment, letting 2 long sides overhang edges. Butter parchment, then flour parchment and sides of pan.

Whisk together flour, baking soda, salt, and cinnamon. Add brown sugar and butter, and stir until well combined. Mix in egg and vanilla, then oats and walnuts.

Press half the dough into pan. Spread the cranberry sauce evenly over the dough, then crumble remaining dough on top of filling. Bake until golden and cooked through, about 40 minutes. Let cool completely in pan on a wire rack, about 1 hour, then lift out using parchment. Cut into 2-inch squares.

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