• Preheat the oven to 350°F (180°C).
• Lightly brush the sides and bottom of a 9x9-inch square pan with melted butter. This step will help the parchment paper stick to the pan. Take two long strips of parchment paper and line the pan with the parchment so there is an overhang on all four sides. Lightly brush the parchment paper with butter, ensuring to get the corners where the pan is exposed so the cranberry filling doesn’t stick.

Make the Shortbread Crust

• Melt the butter over low heat. This step will take a few minutes but melting the butter on low heat will reduce evaporation. While the butter is melting, place the flour, baking powder, salt, ground cinnamon, and sugar in a large bowl and whisk together for 30 seconds.
• Pour the hot melted butter into the flour mixture. Use a spatula to combine the butter with the dry ingredients until there are no white bits of flour left. You should have about 700 grams of crust. Measure 275 grams (about 1-1/2 cups) into a separate bowl. Add the chopped pecans to this part of the crumble and mix together.
• Press the remaining crust into the prepared pan until it appears even thickness across the bottom of the pan.
• Bake the crust for 22-24 minutes or until the edges of the crust are brown and the center is light golden brown.

Make Cranberry Filling

• While the crust is baking prepare the cranberry filling. Place the cranberries in a large bowl. Mix the sugar and tapioca, then pour it on top of the cranberries. Zest the orange directly on top of the sugar mixture. Juice the orange and add 2 tablespoons of juice. Add the vanilla bean paste. Stir the ingredients together, until all the sugar is moistened.

Bake the Cranberry Crumble Bars

• Remove the crust from the oven (leave the oven on at 350°F) and spoon the cranberry filling over the baked crust. Use a spoon or offset spatula to spread it into an even layer. Sprinkle the reserved crumble mixture over the filling.
• Bake the cranberry bars for 40-45 minutes until the filling is bubbly along the edges of the pan and about 1 inch from the edge of the pan. Remove the pan from the oven and place it on a wire rack to cool. Run an offset spatula or butter knife along the edges of the pan to loosen the crust from the parchment paper
• Let the bars cool to room temperature, then store them in a refrigerator. It will be easier to lift the bars from the pan and cut them when they are cold.
• Use the parchment paper sling to lift the bars from the pan. Cut the bars into 16 2-1/8x2-1/8-inch squares or into nine (9) 3x3-inch squares.

Storage

• Room Temperature: The bars can be stored at room temperature for up to 2 days. If the inside temperature is above 75°F, the bars can be stored for up to 1 day at room temperature
• Refrigerator: Store the bars in an airtight container for up to 5 days.