Cranberry Newton bars from Food52

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Notes about this recipe

  • Zosia on May 03, 2016

    I loved the high fruit to dough ratio in these! Half the dough mixture seemed insubstantial as a base so I used a bit more, probably 2/3 of the recipe, so my top crumble was quite sparse - much like the photo. The dough was soft and a little crumbly and tightly covered, the bars retained their texture. I used some of my own homemade cranberry sauce that had been in the freezer since Christmas but these are good enough to warrant making a new batch.

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