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Creamy Cranberry Orange Crumb Bars Recipe

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4.7 from 123 reviews

These Creamy Cranberry Orange Crumb Bars combine a tangy cranberry-orange filling with a smooth cream cheese layer atop a buttery crumb crust, finished with a crisp crumb topping. Perfect for a festive dessert or a delicious treat any time, these bars balance tartness and sweetness with a delightful orange zest aroma.

Ingredients

Crust and Topping

  • 2 cups (250g) all-purpose flour (or 1:1 gluten-free blend)
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg
  • Zest of 1 large orange

Cheesecake Layer

  • 8 oz (226g) cream cheese, softened
  • 1/3 cup (67g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange juice (fresh squeezed)

Cranberry Filling

  • 1 1/2 cups (150g) fresh or frozen cranberries
  • 1/3 cup (67g) granulated sugar
  • 1/4 cup (60ml) orange juice
  • Zest of 1 orange

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, ensuring there is an overhang on the sides to easily lift the bars out later.
  2. Make Cranberry Filling: In a medium saucepan, combine cranberries, 1/3 cup granulated sugar, 1/4 cup orange juice, and the zest of 1 orange. Simmer over medium heat until the cranberries pop and mixture thickens, about 8-10 minutes. Remove from heat and let it cool completely.
  3. Mix Dry Ingredients for Crust: In a large bowl, stir together flour, 1 cup granulated sugar, baking powder, and salt. Rub the orange zest into the sugar mixture to infuse it with citrus flavor.
  4. Incorporate Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingers, blend until coarse crumbs form with pea-sized bits of butter visible.
  5. Add Egg to Form Dough: Beat in 1 egg until the mixture starts to clump together but remains crumbly. Reserve 2/3 cup of this crumb mixture separately for the topping later.
  6. Press Crust and Bake: Press the remaining crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven to prepare the next layers.
  7. Prepare Cheesecake Layer: In a medium bowl, beat cream cheese and 1/3 cup sugar until smooth. Add 1 egg, vanilla extract, and 1 tablespoon fresh orange juice, continuing to beat until creamy and well combined.
  8. Assemble Layers: Spread the cheesecake filling evenly over the partially baked crust. Spoon the cooled cranberry-orange mixture in dollops over the cheesecake layer and gently swirl it with a knife to create a marbled effect.
  9. Add Crumb Topping: Sprinkle the reserved crumb mixture evenly across the top of the bars.
  10. Bake Until Set: Bake for 35-40 minutes until the topping turns golden and the center is just set. If the top browns too quickly, tent the pan loosely with foil to prevent over-browning.
  11. Cool and Chill: Allow the bars to cool in the pan for at least 1 hour, then refrigerate for 2-3 hours or overnight to let the flavors meld and the bars firm up.
  12. Serve: Using the parchment paper overhang, lift the bars from the pan. Slice into squares and serve chilled for the best texture and flavor.

Notes

  • Using fresh orange zest and juice enhances the citrus flavor; if unavailable, bottled orange juice can be used but with less zest.
  • If using frozen cranberries, no need to thaw before cooking.
  • For gluten-free options, use a 1:1 gluten-free flour blend.
  • Ensure cream cheese is softened to room temperature for a smooth cheesecake layer.
  • Chilling the bars overnight improves slicing and flavor development.
  • Tent with foil during baking if the crumbs brown too fast to prevent burning.

Find it online: https://forkoria.com/creamy-cranberry-orange-crumb-bars-recipe/