Cranberry Orange Bars

Cranberry Orange Bars


2¼ cups Dierbergs flour (divided)
⅔ cup Dierbergs powdered sugar
1 tablespoon grated orange peel
¼ teaspoon salt
¾ cup Dierbergs butter, cut into pieces and chilled
1½ cups Dierbergs granulated sugar
4 large Dierbergs eggs
¾ cup frozen cranberry juice concentrate, thawed
Dierbergs powdered sugar


In work bowl of food processor fitted with steel knife blade, combine 2 cups of the flour, the ⅔ cup powdered sugar, orange peel, and salt; pulse several times. Add butter; pulse several times. Press mixture evenly into prepared pan. Bake in 350°F. oven until edges are golden brown, about 20 minutes.

In work bowl of food processor fitted with steel knife blade, process granulated sugar until finely ground. Add the remaining ¼ cup flour, eggs, and cranberry juice concentrate; process until well combined. Let stand while crust bakes.

Pulse mixture once; pour over partially baked crust. Bake in 350°F. oven until center is set, about 25 minutes. Cool in pan on wire rack. Loosen edges from pan with sharp knife. Cover and chill until set.

Use foil to lift bars from pan onto cutting board. Cut into bars. Dust tops generously with powdered sugar. Store in refrigerator.

Servings: 36
Serving Size: Per Serving

Per Serving
Calories: 124
Cholesterol: 31 mg
Fat: 4 g
Sodium: 25 mg
Carbohydrates: 20 g
Protein: 2 g
Fiber: <1 g