This post appears in Make Meal Magic

Prep Time: 25 minutes Cook Time: 25 minutes Makes: 9-12 servings

These gluten free Holiday Cranberry Orange Bars are sweet and tart.When life is busy with the holiday rush, you can make these bars quickly and with little clean up. By lining the baking pan with cookie baking sheets, you get nice, even bars and no mess.

Ingredients:

½ cup butter, melted
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup pure oat flour (all-purpose flour for not gluten-free)
1 cup pure rolled oats
½ cup sugar
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
2 teaspoon orange zest, divided
1 Tablespoon orange juice
1 can jellied cranberry sauce
½ cup dried cranberries

Instructions:

1. Pre-heat oven to 375°F
2. Line 9 x 9 baking pan with Reynolds® Cookie Baking Sheets Non-Stick Parchment Paper
3. In a large bowl, stir together butter, vanilla, almond extract, oat flour, rolled oats, sugar, baking powder, 1 tsp orange zest, cinnamon, and salt until combined.
4. Divide oat mixture and press one half to three quarters of the mix into the bottom of lined baking pan.
5. In a small sauce pan, whisk together cranberry sauce, 1 teaspoon orange zest, dried cranberries and orange juice over medium high heat until smooth and begins to boil.
6. Remove from heat and let cool slightly.
7. Spread evenly over the oat mixture that has been pressed onto the bottom of the baking pan.
8. Crumble remaining oat mixture on top of the cranberry sauce.
9. Bake for 25-30 minutes, or until golden brown.
10. Remove from oven and cool on wire rack.
11. Grab the edges of the baking sheet and lift bars out of pan. This makes cutting your bars easier and keeps your pan clean.
12. Once completely cool slice and serve.

REYNOLDS KITCHENS TIP:

Cookie baking sheets will make these holiday bars a no-fuss treat; bars will stay intact and can be easily removed for easy clean up!

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