These cranberry-orange bars freeze well.

Line a 9-by-13-inch baking pan with parchment paper, letting some overhang on the long sides.

(The extra will help you lift the bars out.)

Image of ingredients for Cranberry Crumble Bars

Jake Sternquist, Food Stylist: Holly Dreesman,Prop Stylist: Natalie Ghazali

Lightly beat 2 large egg whites and 112 teaspoons vanilla in a small bowl with a fork.

Set aside 12 cup of the mixture.

Press the remaining mixture into the prepared baking pan to form a bottom crust.

Image of hands pressing butter into flour mixture

Jake Sternquist, Food Stylist: Holly Dreesman,Prop Stylist: Natalie Ghazali

Sprinkle the reserved crust mixture on top.

Bake until the top is lightly browned, about 40 minutes.

Let cool in the pan on a wire rack for 15 minutes.

Image of mixing cranberry crumble bar’s crust

Jake Sternquist, Food Stylist: Holly Dreesman,Prop Stylist: Natalie Ghazali

Lift the long sides of the parchment to remove; place on a cutting board.

Use a sharp knife to cut into 15 bars.

Sprinkle with 2 teaspoons confectioners sugar before serving, if desired.

Image of sprinkling crumble mixture on top of Cranberry Crumble Cars

Jake Sternquist, Food Stylist: Holly Dreesman,Prop Stylist: Natalie Ghazali

Refrigerate for up to 1 day or freeze for up to 4 months.

To serve from frozen, place on a platter and let thaw for 1 hour.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

Image of Cranberry Crumble Bars from above in a grid with one removed

Jake Sternquist, Food Stylist: Holly Dreesman,Prop Stylist: Natalie Ghazali

(-) Information is not currently available for this nutrient.