Last year around Christmas time I sampled the most delicious, crumbly, cranberry squares at Williams Sonoma. The recipe for these squares contains a full jar of the Williams Sonoma cranberry relish. When you buy a jar of the cranberry relish you receive the recipe for the cranberry squares! I went ahead and bought the cranberry relish and made the cranberry squares and they were a hit at Christmas! This year I just had to make them again! I’ve made a few tweaks to make them even more scrumptious and irresistible! I hope you guys love these delicious bites as much as I do!
Cranberry Relish Squares (recipe courtesy of Williams Sonoma)
Ingredients
- 1 box yellow cake mix
- 8 Tbsp butter, melted *I prefer using salted butter
- 4 Tbsp cold butter, cut into small pieces
- 3 eggs
- 2 Tbsp milk
- 1 jar Williams Sonoma Cranberry Relish
- 1 Tbsp AP flour
- 1/4 cup sugar *I prefer using brown sugar instead of white
- 1 tsp ground cinnamon
Directions
Preheat oven to 350 degrees. Grease baking pan *I like to use an 8 x 8 pan so that the squares turn out thicker. Reserve 1 cup of cake mix in a small bowl.
In a separate bowl stir together remaining cake mix, 8 Tbsp melted butter and 1 egg. Spread the mixture into the bottom of the pan.
In another bowl stir together the cranberry relish with the remaining 2 eggs and milk. Pour over the cake batter in pan.
Add the flour, sugar and cinnamon to the reserved cake mix and stir together. Add the 4 Tbsp of cold butter. With a pastry blender, fork or two knives, cut the butter into pea-sized crumbs form and the mixture clumps together, Crumble the mixture over the cranberry layer in the baking dish.
Bake until golden, about 40 minutes. *I take the dish out around 30-35 minutes when its still moist but not underdone. Transfer to wire rack to cool. Cut into squares and serve.