Charlie Palmer Steak DC
Pastry Chef Justin Roche

  • 4 Cups Cranberries
  • 3 Cup Sugar
  • 1 Cup Chopped Walnuts
  • 3 Sticks Melted, Unsalted Butter
  • 4 Eggs
  • 1 TSP Vanilla Extract
  • Zest of 1 Orange
  • 1 Tsp Salt
  • 1 Tsp Cinnamon Powder
  • 2 Cups Sifted AP Flour
  • 4 TB Confectioners’ Sugar
  • 2 TSP Orange Juice


Preheat oven to 350 F. Grease a large, rimmed baking sheet, then cover with parchment paper and grease the parchment paper. Sprinkle cranberries evenly over the sheet, then chopped walnuts, ensuring they are evenly dispersed. Sprinkle 1 cup white sugar over both.


In a large bowl, mix the butter and 2 cups white sugar. Add the eggs, one at a time, mixing after each addition. Add the vanilla and zest, then the sifted sugar, salt, and cinnamon. Be careful to not overmix. Spread this mixture over the berries and nuts. Bake 20 minutes or until pick comes out clean.

Remove from oven and allow to cool completely before turning out of the pan. Cut into desired portions. In a small bowl, combine the confectioners’ sugar and orange juice to create a glaze. Drizzle over the bars and enjoy!