准备

使外壳：

• Line a straight-sided 13×9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal. In a medium bowl, stir together the butter, 3/4 cup of the sugar, and the salt. Whisk in the egg yolks. Stir in the flour to make a stiff dough. Transfer about 2 cups of the dough to the prepared pan, and press the mixture evenly into the bottom. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.
• 同时，将一个架子放在烤箱中心附近，另一个将架子放在顶部。将烤箱加热到325°F。
• 烘烤面团，直到外壳开始凝固，但边缘根本不褐色（中心尚未牢固），大约20分钟。当外壳烘烤时，请准备Streusel和浇头。

做史曲塞尔：

• With your fingers, combine the remaining 1/4 cup granulated sugar with the reserved dough until crumbly. The mixture should hold together when pressed, but readily break into smaller pieces.

做蔓越莓浇头：

• In a medium saucepan, bring the cranberries, sugar, and 1/4 cup water to a boil over high heat. Reduce the heat to medium high and continue to boil until the liquid is reduced to a thick syrup, 5 to 8 minutes. Remove the pan from the heat and let the mixture cool 5 to 10 minutes—the syrup will continue to thicken as the mixture cools.
• Spread the cranberry mixture evenly over the hot crust. Scatter the streusel over the cranberries (don’t crumble the streusel too much or the texture will be sandy). Increase the oven temperature to 350°F and bake the bars near the top of the oven until the streusel is golden and set, about 25 minutes. (Baking these bars at the top of the oven helps the streusel brown faster without overbrowning the crust.)
• Place the pan on a metal rack to cool until the crust is completely firm, at least 1 hour. (For faster cooling, put the bars in the fridge once the pan is no longer piping hot, or even outside in winter.)
• 当锅的底部凉爽时，请小心地使用箔侧的侧面将杆从锅中抬起，然后将其转移到切菜板上。通过在它们之间滑动铲子，将箔与钢丝分开。将杆切成1-3/4英寸的正方形。

提前提示

酒吧将保持室温一周。