A clever store-bought shortcut gives these striking bars extra-easy flavor.
At this point you will have activated the cornstarch and it can fulfill its thickening and stabilizing destiny.
This recipe was developed by Tricia Manzanero.
Photo:Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Hall
Ingredients
Baking spray with flour
116 1/2-oz.
Coat a 13-by-9-inch baking pan with baking spray.
Line with parchment paper, leaving a 2-inch overhang on long sides.
Bake until golden brown, about 30 minutes.
Let cool while preparing filling.
Cook over medium, stirring often, until cranberries have mostly burst, 12 to 15 minutes.
Blend the cranberry mixture:
Pour cranberry mixture into a blender, reserving saucepan.
(Take care when blending hot liquids.)
Pour cranberry mixture through a fine-mesh strainer into saucepan.
Whisk into egg mixture.
Whisk in butter and vanilla.
Spread the cranberry curd over the crust, and bake:
Spread cranberry mixture over crust.
Let cool in baking pan on a wire rack for 30 minutes.
Refrigerate, uncovered, until completely cool, at least 4 hours and up to 12 hours.
(Loosely cover with aluminum foil once cool.)
Pat dry with a towel, if needed, and cut into bars.
The bars will still be delicious, just softer.
We don’t recommend freezing these bars.
