The mashed potatoes and candied yams may have gone, but the cranberry sauce remains.
(Youll suddenly wish you had more left over.)
Feel free to substitute the almond extract for vanilla if youd like.
Add the dry ingredients
Mix the flour, oats, and baking powder together in a small bowl.
Dump them into the wet ingredients all at once, and stir until just combined.
The dough will be thick like cookie dough, because that’s essentially what it is.
Press the dough into the pan
Add half of the dough to a buttered baking dish.
However, if your dish is well buttered, it wont stick either.
Press the dough down into an even layer across the bottom.
Dont worry about making it smooth, a finger dimples wont show later.
Add chopped pecans to the remaining dough in the bowl and stir it together to incorporate the nuts.
Break the topping into small chunks and distribute them across the surface of the sauce.
Theres no need to press down, as itll relax when it heats up in the oven.
Once cool, dust with powdered sugar and cut into bars.
Preheat the oven to 350F.
Butter a baking dish well, and line it with parchment if desired.
Mix the butter, sugar, egg, extract, and salt together in a medium bowl.
In a separate bowl, combine the flour, oats, and baking powder.
Add the dry ingredients to the butter mixture all at once.
Mix until just combined.
Spread the cranberry sauce evenly on top of the base layer.
Add chopped pecans to the remaining dough in the mixing bowl.
Break the dough into small pieces and distribute them across the surface of the jam layer.
Cover the jam evenly, but its okay if some of the jam peeks out.
Cool completely before slicing.
