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recipe image Cranberry Orange Cookie Bars

Cranberry Orange Cookie Bars

Cranberry Orange Cookie Bars

Our recipe for plant-based Cranberry Cookie Bars is super easy to make since you use the same mixture for the crust and crumb topping. Brown sugar, orange zest and ginger add sweet and savory flavors to the tart cranberries.
Oats and pistachios are added to the topping for extra texture and goodness.

Our recipe for plant-based Cranberry Cookie Bars is super easy to make since you use the same mixture for the crust and crumb topping. Brown sugar, orange zest and ginger add sweet and savory flavors to the tart cranberries.
Oats and pistachios are added to the topping for extra texture and goodness.

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  • Prep time20 min
  • Cooking time1 hr
  • PortionsPortions 16
  • DifficultyEasy

Ingredients

Filling
  • 4 cups cranberries
  • 1 cup packed brown sugar
  • 1 cup water
  • 1 teaspoon ground ginger
  • 1/2 teaspoon orange zest
Crust and Crumble
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup Country Crock Plant Butter® with Avocado Oil
  • 1 cup packed brown sugar
  • 1/3 cup old-fashioned rolled oats
  • 3 tablespoons chopped pistachios

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Filling
  1. Combine cranberries, sugar and water and in medium saucepan. Bring to a boil over high heat. Reduce heat and boil 15 minutes or until cranberried burst and mixture is thickened and reduced by about half. Stir in ginger and orange zest .
Crust and Crumble
  1. Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper. Cut enough parchment so ends overhang on 2 sides so you can lift the bars out after they've cooled for easy cutting.
  2. Combine flour, baking powder and salt; set aside.
  3. In large bowl, with electric mixer, beat Country Crock Plant Butter, sugar and vanilla on medium-high speed until light and fluffy, about 5 minutes. With the mixer on low, slowly add the flour mixture and mix until just combined.
  4. Reserve 1 cup dough. Press remaining dough firmly into prepared pan. Spread cranberry mixture evenly over crust. Stir oats into reserved dough and crumble over cranberries. Sprinkle with pistachios.
  5. Bake 45 to 50 minutes or until fruit is bubbling and top is golden. Cool on wire rack before lifting out and slicing into 16 bars.
You can substitute frozen rhubarb for fresh. Be sure to thaw and drain well.

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