Ingredients
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1 cup (2 sticks) butter, room temperature
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6 oz cream cheese, softened
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1 cup sugar
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1/2 tsp salt
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2 large eggs
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2 tsp vanilla extract
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3 1/2 cups all-purpose flour
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1 (14 oz) can whole-berry cranberry sauce
Steps
1
Preheat oven to 350°F. Line a large (10x15-inch) rimmed baking sheet with parchment, leaving some overhang on 2 sides.
2
With hand mixer or stand mixer, beat the butter, cream cheese, sugar, and salt until light and smooth. Beat in the eggs and vanilla. Slowly mix in the flour until just combined.
3
Arrange 3½ cups dough in chunks around prepared pan, then gently spread out and press into even layer. Top with the cranberry sauce, spreading in even layer. Dollop and scatter bits of remaining dough all over top. Bake 45–50 min., until golden brown around edges and dough on top is cooked through.
4
Cool completely on wire rack. Remove from pan using parchment overhang. Cut into 6 strips along shorter side, then 8 along longer side to form 48 bars. To store, keep in a sealed container at room temperature up to 1 week with pieces of waxed paper in between the layers.
