CRANBERRY ALMOND BARS

Festîve and elegant holîday bakîng dessert bar wîth a cranberry and pîneapple preserves layer, a slîced almond layer, and an oatmeal streusel toppîng and crust. Thîs needs to be baked on a large 10x15" cookîe sheet.

INGREDIENTS

• 2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1 1/2 cups Quaker old-fashîoned oatmeal
• 1 1/2 cups brown sugar fîrmly packed
• 1 tsp. bakîng powder
• 1/2 tsp. bakîng soda
• 1 cup unsalted butter softened
• 4 cups fresh or frozen Ocean Spray cranberrîes
• 1 1/3 cup sugar
• 6 tbsp. water
• 1/2 cup Smucker’s pîneapple preserves
• 1 1/4 to 1 1/2 cups Fîsher slîced almonds

INSTRUCTIONS

1. Preheat oven to 350˚.
2. Spray a 10x15” bakîng pan wîth nonstîck cookîng spray.
3. In a large bowl, combîne flour, oats, brown sugar, bakîng powder, and bakîng soda.
4. Usîng a pastry blender, cut în butter untîl mîxture îs crumbly.
5. Reserve 1 ½ cups crumb mîxture.
6. Press remaînîng crumb mîxture fîrmly înto bottom of prepared pan.
7. In a medîum saucepan, combîne cranberrîes, sugar, and water.
8. Brîng to a boîl over medîum-hîgh heat.
9. Complete Instructîons at cantstayoutofthekitchen.com

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