Cranberry Orange Streusel Bars |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 24 |
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Bobby Flay Ingredients:
12 ounces fresh cranberries (not frozen) |
1 1/2 cups flour |
3/4 cup old fashioned oats |
3/4 cup light brown sugar |
1/8 teaspoon nutmeg |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup butter (cut into small pieces and softened) |
1 orange (navel) |
14 ounces sweetened condensed milk |
2 large egg yolks |
1/4 teaspoon vanilla |
1/4 cup sliced almonds |
Directions:
1. Let cranberries stand at room temp 1 hour.
2. Place 1 rack in middle of oven and preheat to 350.
3. Line 9x13 baking pan with foil, leaving overhand on all sides and generously grease foil.
4. Combine flour, oats, sugar, nutmeg, baking powder and salt in a bowl.
5. Work butter in with your fingers until creamy. Reserve 1 cup.
6. Press into prepared pan. Bake until light golden brown, about 12 minutes.
7. Grate 1 teaspoon orange peal and squeeze 1/3 cup juice from orange. In medium bowl, whisk with milk, egg yolks, vanilla until well combined.
8. Sprinkle cranberries evenly over the hot crust. Pour mixture over berries. Use spatula to gently distribute evenly. Bake 7 minutes or until orange mixture just begins to form a skin around the edges.
9. Remove pan from oven and sprinkle evenly with reserved topping, then almonds. Bake 30 minutes or until filling bubbles and topping is golden brown.
10. Cool in pan on wire rack 1 hour.
11. Carefully lift out of pan. Cool completely on wire rack.
12. Remove foil and cut into 24 bars.
13. Serve or store in airtight container up to 3 days or freezer up to 3 months.
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