Cranberry Blondie Bars


Here's an easy-to-make brown sugar bar that incorporates sweet dried cranberries and candied orange peel for a tasty holiday treat. Candied orange peel is usually readily available during the Thanksgiving and Christmas season, but not necessarily year-round. Try buying an extra container in November and stashing it in your freezer for use in baked goods like this, any time of the year.


3/4 cup (packed) light brown sugar
6 tablespoons unsalted butter (melted)
1 large egg
2 tablespoons orange liqueur, such as Grand Marnier or Cointreau
1/2 teaspoon pure orange extract
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup Earthbound Farm Organic Dried Cranberries
1/3 cup chopped candied orange peel


Position a rack in the lower third of the oven, and preheat to 350 degrees F. Generously butter an 8x8-inch baking pan and set aside.

Combine the sugar and butter in a medium bowl and whisk to blend. Add the egg, liqueur, and orange extract, and whisk to combine.

In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry mixture to the batter and stir to blend. Add the cranberries and candied orange peel, and mix well.

Transfer the batter to the prepared pan. Bake until the bars are golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool completely in the pan before cutting into bars.


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