# What You Need:
→ Base & Crumble
01 - 16 oz refrigerated slice-and-bake sugar cookie dough
02 - 2 tablespoons unsalted butter, melted
→ Cranberry Orange Filling
03 - 2 cups fresh or frozen cranberries
04 - 1/2 cup granulated sugar
05 - 1 tablespoon cornstarch
06 - Zest of 1 orange
07 - 1/4 cup freshly squeezed orange juice
08 - 1/2 teaspoon vanilla extract
09 - Pinch of salt
# Steps:
01 - Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - Cut the sugar cookie dough log into 1/4-inch thick rounds. Reserve one third of the slices for the crumble topping.
03 - Arrange two thirds of the dough slices in the prepared pan. Press them together evenly to form a uniform base. Brush with melted butter.
04 - In a small saucepan, combine cranberries, sugar, cornstarch, orange zest, orange juice, vanilla extract, and salt. Cook over medium heat, stirring, until cranberries burst and the mixture thickens, about 7–8 minutes. Allow to cool slightly.
05 - Evenly distribute the cranberry orange filling over the cookie base.
06 - Break the reserved cookie dough slices into small pieces and scatter them over the filling as a rustic crumble topping.
07 - Bake for 30 to 35 minutes, or until the topping is golden and the filling is bubbling.
08 - Allow to cool completely in the pan. Lift out using the parchment overhang and cut into bars.
