Cranberry Clementine Bars

• 1-1/2 cups all-purpose flour
• 1/2 cup dried cranberries
• 1/4 cup confectioners' sugar
• 1/2 teaspoon salt
• 1 cup cold butter, cubed
• 5 large eggs, room temperature
• 1-3/4 cups sugar
• 3 tablespoons cornstarch
• 2 tablespoons butter, melted
• 1 to 2 tablespoons grated clementine or orange zest
• 1/3 cup clementine or orange juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Confectioners' sugar

1. Preheat oven to 350u0b0. Line a
2. with foil, letting ends extend up sides; grease foil.
3. Place flour, cranberries, confectioners' sugar and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Press onto bottom of prepared pan. Bake 14-18 minutes or until edges are golden brown.
4. In a large bowl, whisk eggs, sugar, cornstarch, melted butter, clementine zest, juice, vanilla and salt until blended. Pour over warm crust. Bake 18-22 minutes longer or until filling is set. Cool completely in pan on a wire rack.
5. Dust with confectioners' sugar. Lifting with foil, remove from pan. Cut into bars. Refrigerate leftovers.

flour, cranberries, confectioners, salt, cold butter, eggs, sugar, cornstarch, butter, clementine, clementine, vanilla, salt, confectioners

Taken from www.tasteofhome.com/recipes/cranberry-clementine-bars/ (may not work)