Got leftover cranberry sauce? If so, make these cranberry crumble bars. Super easy and quite a big hit at the Thanksgiving party we went to in Jakarta... they went slowly at first, but at the end of the party, as we were leaving, I had at least 6 people pull me over and tell me they were awesome. Pretty ringing endorsement.
I used this cranberry crumble bar recipe from the November issue of Martha Stewart Living, which conveniently arrived here in Jakarta the day before Thanksgiving. The recipe looked pretty easy and delicious, but I had to make a few changes out of necessity:
- First, a 9"x13" pan doesn't fit in my mini oven, so I decided to switch up the pans. I went with my removeable bottom tart pan so I would end up with pie-shaped bars... I split the dough recipe into 2 and made 2 tarts, each cooked for 30 minutes.
- I probably used 1 and a half cans of cranberry sauce between the 2 tarts, though.
- Also, I substituted toasted, slivered almonds for the walnuts, which I couldn't find for some reason (the Real Martha thinks there is a walnut shortage of some sort this year- she says prices of walnuts have skyrocketed of late).