I always have leftover cranberry sauce and never know what to do with it. Due to my preference for sweets and distinct lack of interest in turkey (or any other kind) of sandwiches that only use a teaspoon or two at a time anyway, it is always a challenge to use up. I’ve finally found something that tastes great and uses a lot at once—cookies! —simplycooking101
Test Kitchen Notes
WHO: simplycooking101 has been a member since 2010!
WHAT: A crumble-topped cookie bar that uses leftover cranberry sauce.
HOW: Make a buttery, nutty base (thanks to ground toasted pecans or walnuts) and use half for the crust and half to crumble over the cranberry sauce.
WHY WE LOVE IT: If you’re like us, you often have a lot of leftover cranberry sauce—more than you know what to do with. These bars take care of that, using a whopping 3 cups of leftover sauce! Plus, with only 6 ingredients, they’re a snap to put together. —The Editors
ground toasted pecans or walnuts
1 1/2 cups
1 1/2 teaspoons
In This Recipe
Heat the oven to 375° F. In a 9 x 13 pan, fold a piece of foil about 20 inches long in half and place it across the long side of the bottom of the pan. This will serve as handles to help lift the bars out when they are baked. Spray with vegetable spray.
In a large bowl stir all the ingredients except the cranberry sauce together, mixing well, but making sure that are some “lumps” and pieces to give it some texture.
Pour all but 2 cups of the dough into the pan and flatten it out using the heel of your hand or a cup. Bake for 15-20 minutes until the crust is golden brown.
Cover with the cranberry sauce. Crumble the remaining dough on top, keeping various sized chunks and leaving some open space. Bake for 20-25 minutes or until lightly browned.
Cool then remove from the pan using the foil handles and cut into pieces. Sprinkle with a little powdered sugar and serve.