Raising the Bar
A sweet-tart holiday treat
Roasting the cranberries gives these bars a jammy consistency.
This is the tenth in our monthlong series, 12 Days of Cookies, featuring classic and inventive recipes from across the country.
All month, we’ve been sending out a variety of holiday cookie recipes from some of our favorite chefs across the country. While putting these recipes through the rigors of testing and tasting in our New York City Test Kitchen, our food editors realized there was one type of cookie missing: the bar kind. A cookie in spirit, if not name, we roasted tart, ruby-red cranberries with maple sugar, cinnamon, ginger and cloves before sandwiching them between layers of buttery streusel. To see these bars in action, click here to view a video from Tasting Table and our television partner, Plum TV.
Roasted Cranberry Bars
Yield: One 9-inch square pan (16 bars)
1½ sticks (12 tablespoons) unsalted butter, chilled and cut into ¼-inch cubes, plus 1 tablespoon at room temperature for greasing the pan
6 cups (24 ounces) fresh cranberries
1¼ cups granulated sugar
½ cup maple sugar (or an additional ½ cup granulated sugar)
Zest and juice of 1 medium orange
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
1/8 teaspoon freshly ground black pepper
1 whole star anise
2¼ cups all-purpose flour
¼ cup whole-wheat flour
½ cup confectioners' sugar
¼ cup dark brown sugar
½ teaspoon baking soda
1 teaspoon kosher salt
⅓ cup old-fashioned rolled oats