Preparation

• Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out.
• Make the crumble mixture for the crust and topping: Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Add the cubed butter and cut in the butter until all the flour is coated and resembles pea-sized crumbles.
• Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand.
• Set 2 cups of the crumble mixture aside. Pour the remaining into the prepared pan and flatten down to form an even crust.
• Mix all of the cranberry filling ingredients together. Spread over the crust. Sprinkle the remaining crumble mixture and sliced almonds all over the top.
• Bake for about 40-50 minutes or until the top is lightly browned. Allow to cool completely in the pan on a wire rack.
• Make the icing by whisking the icing ingredients together. Drizzle over cooled bars, then cut into squares.
• Cover and store leftover cranberry bars (with or without icing) at room temperature for up to 2 days or in the refrigerator for up to 1 week.