Cranberry White Chocolate Crumb Bars

Directions

• Preheat oven to 350 degrees F.
• Rinse fresh cranberries and add them to a medium saucepan with brown sugar and water.
• Over medium heat, bring the mixture to a boil. 
• Turn the heat down to medium-low and continue cooking for 15-20 minutes until the cranberries burst and the mixture thickens into a jam-like consistency.
• Remove from heat and stir in lime juice and zest. 
• Let it cool to room temperature before preparing the dough.
• Spray a 9x9" baking pan with cooking spray and line with parchment paper. Set aside.
• In a large mixing bowl, whisk flour and sugar until combined. Add the cold, cubed butter.
• Using your fingers, rub butter into the flour and sugar mixture until it resembles coarse crumbs.
• In a small bowl, whisk the egg and vanilla extract together. 
• Add the egg mixture to the crumbs. Using a wooden spoon, stir until the dough starts to clump together.
• Add half the dough to the prepared pan. With fingers, press firmly to create an even crust.
• Bake for 13-15 minutes until the crust is lightly golden around the edges.
• Remove from the oven and let the crust cool.
• Spread cranberry jam evenly over the cookie crust. 
• Add 1-1/4 cup white chocolate chips, reserving a 1/4 cup for the top. 
• Crumble the remaining cookie dough over the top of the white chocolate. Do not press down. Then sprinkle the remaining white chocolate chips over the top.
• Bake at 350 degrees Fahrenheit for approximately 25 minutes until lightly golden around the edges. Remove from the oven and allow to cool.
• Once cooled, cover with foil and place the baking pan in the refrigerator to chill for at least 4 hours.
• Remove dessert from the tray. To make clean slices, warm a sharp knife with hot water, then dry, before slicing into the dessert. In between cuts, rinse the knife with hot water and dry with a paper towel.