Irresistible Cranberry Bars
These cranberry bars feature a buttery, crumbly crust topped with a sweet-tart cranberry filling and a delicious crumb topping. Easy to make and visually stunning, they are the perfect balance of textures and flavors, promising a delightful treat that will impress friends and family.
Equipment
- 9x13 inch baking pan
- Parchment paper
- Large bowl
- Medium bowl
- Medium saucepan
- Whisk
- Pastry blender or two knives
- Measuring cups and spoons
- Oven
- Spoon
- cooling rack
Ingredients
- 1 ½ cups all-purpose flour for crust
- ½ cup granulated sugar for crust
- ¼ teaspoon salt for crust
- ¾ cup granulated sugar for filling
- ½ cup water for filling
- 1 tablespoon orange zest
- 1 tablespoon cornstarch
- ¾ cup all-purpose flour for crumb topping
- ½ cup packed light brown sugar
- ½ cup chopped pecans or walnuts optional
Instructions
- Preheat your oven to 375°F (190°C). Grease and lightly flour a 9x13 inch baking pan. Line with parchment paper, leaving an overhang.
- In a large bowl, whisk together the 1 1/2 cups flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt for the crust.
- Cut in the 3/4 cup cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared baking pan.
- Bake for 12-15 minutes, or until lightly golden.
- While the crust is baking, prepare the cranberry filling. In a medium saucepan, combine the cranberries, 3/4 cup granulated sugar, and 1/2 cup water.
- Bring the mixture to a boil over medium heat, then reduce heat and simmer for about 10-12 minutes, or until the cranberries have burst and the sauce has thickened slightly.
- Stir in the orange zest and cornstarch until well combined.
- Remove from heat and set aside to cool slightly.
- In a medium bowl, combine the 3/4 cup flour and brown sugar for the crumb topping.
- Cut in the 1/2 cup cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the chopped pecans or walnuts, if using.
- Pour the cranberry filling evenly over the pre-baked crust.
- Sprinkle the crumb topping evenly over the cranberry filling.
- Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
- Let the bars cool completely in the pan before cutting into squares. Lift the bars out of the pan using the parchment paper overhang before slicing.
Notes
For a harder crust, ensure the butter is very cold and avoid overworking the dough. If the filling is too runny, simmer it longer until thickened. For a dry topping, add 1-2 tablespoons of melted butter. The bars can be made 1-2 days ahead or frozen for up to 2 months. Add a pinch of cinnamon or nutmeg to the topping for extra flavor. Variations include chocolate cranberry bars (add 1/2 cup chocolate chips), cranberry almond bars (almond extract and sliced almonds), and lemon cranberry bars (lemon zest instead of orange).