• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Stuck On Sweet
  • Home
  • About
    • Policies
  • Recipes
  • The Sweet Stuff
    • Beauty Stuff
    • My Favorite Food Blogs
    • Food Stuff
    • Kitchen/Home Stuff
    • Life Stuff
  • FAQ
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Cranberry Bars

December 3, 2016

Oh my gosh, how gorgeous are these?

Cranberry Bars | www.stuckonsweet.com I’ll be honest. I don’t bake with fresh cranberries that often. I often use dried cranberries – see these white chocolate almond cookies and this cranberry orange bread.

I love snacking on dried cranberries and using them in salads…like all the time. I love a burst of a sweet in a salad, but they are lacking something…the looks. They’re just not as beautiful as fresh cranberries. I am SO glad I decided to bake these cranberry bars up because they’re SO festive, SO pretty and SO delicious.

Cranberrys Bars | www.stuckonsweet.comThey’re a bit unusual…In a good way though. They’re tart yet sweet and you can jazz them up in all kinds of ways. You can add almond extract to them, nuts (pecans, almonds or walnuts would be awesome), you could also add some orange zest to give them a zip or you could make an icing/glaze to drizzle on top. I didn’t do any of this. I kept them simple and to the point, but those options are always nice to have.

They’re not a cookie and they’re not a cake…they’re something in between and they’re glorious.

I loved baking with cranberries so much that I have an apple cranberry crisp in the oven this very moment. My house smells amazing…they need to make an apple cranberry crisp candle!!!! Wouldn’t that be insane? I’d buy 10.

Cranberry Bars | www.stuckonsweet.comGive me all the cranberries.

I would love to connect with you! You can find Stuck On Sweet on Instagram, Facebook, Twitter & Pinterest. Make sure to tag your recipes with #stuckonsweet! xoxo

Don’t forget to pin this recipe to Pinterest – just click the image below!

Cranberry Bars | www.stuckonsweet.com

Cranberry Bars
 
Save Print
Prep time
10 mins
Cook time
50 mins
Total time
1 hour
 
Stuckonsweet.com: Jessica from www.stuckonsweet.com
Recipe type: Dessert
Serves: 25-30 bars
Ingredients
  • 2 eggs, room temperature
  • ½ cup butter, room temperature (salted or unsalted is fine)
  • 1½ cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • Zest from one medium orange (optional)
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup chopped pecans or walnuts (optional)
  • 2 cups cranberries (fresh or frozen. I used frozen)
  • Powdered sugar (for dusting. also optional)
Instructions
  1. Preheat oven to 350 degrees and grease a 9x13 inch pan. You can also line the pan with parchment paper or tinfoil. if you use tinfoil, grease it well. This will make it easier to pull the bars out of the pan and cut.
  2. Using a mixer, beat together the granulated sugar, butter and orange zest (if using), until light and fluffy. Add eggs and vanilla and beat until mixed nicely, scraping down sides of bowl as necessary.
  3. Add the dry ingredients and mix until just combined. Fold in the nuts and cranberries.
  4. Pour into prepared pan - the dough is sticky so grease your hands and press it down as best as you can so it covers the entire pan. If it's not perfect, don't worry, it will bake together nicely.
  5. Bake for 40-50 minutes. Mine baked for 45 minutes. The edges will be light brown and the top will have spots of light brown. Cool completely before dusting with powdered sugar and cutting.
3.4.3177

Recipe from Food.com

ย 

Related Posts Plugin for WordPress, Blogger...

47 Comments
Filed Under: Cakes/Cupcakes, Christmas, Desserts, Holidays

Previous Post: « Festive Fall Farro Salad with Kale, Cranberries, Pecans & Goat Cheese
Next Post: Chocolate Crinkle Cookies »

Reader Interactions


Comments

  1. Yuvia

    February 25, 2020 at 10:13 am

    Hi, I am baking for a crowed and no fresh or frozen cranberries are avalible, I was wondering if it is okay to use canned cranberries instead

    Reply
    • Jessica Erin

      February 25, 2020 at 10:44 am

      sure! I would rinse and drain them first and pat them dry.

      Reply
  2. Vanessa

    January 13, 2020 at 2:03 pm

    Thanks for sharing! How far ahead of time can I make them?

    Reply
  3. suzanneholt

    January 13, 2020 at 2:02 pm

    This looks so good! They are so pretty too! What a great way to use a usually overlooked berry!

    Reply
  4. Cindy H

    December 22, 2019 at 8:45 am

    I made these about a month ago. Big hit for a breakfast group. I added white chocolate chips and a powdered sugar glaze. They were Ahh-Maazing!
    I am making them again today and was wondering about making them in cupcake papers or just as muffins in nonstick pan? What do you think? (If I donโ€™t hear back before I make them Iโ€™m going to try it anyways. Thanks for a good recipe!

    Reply
    • Jessica Erin

      December 22, 2019 at 9:14 am

      glad you liked them!

      Reply
  5. Pierre

    December 12, 2019 at 6:42 pm

    I have made these multiple times. The first time I made them my wife loved them. The mix of sugar and cranberry is the perfect combination!!๐Ÿ‘๐Ÿ‘๐Ÿ‘

    Reply
    • Jessica Erin

      December 16, 2019 at 1:36 pm

      I agree! Glad you like them!

      Reply
  6. Tiffany

    December 10, 2019 at 7:58 am

    I made these with the orange zest and I absolutely love them. Great with coffee and tea for sure. I am also going to try and freeze them

    Reply
    • Jessica Erin

      December 12, 2019 at 12:02 pm

      awesome!

      Reply
  7. Michelle

    December 9, 2019 at 5:45 pm

    I brought these to work today for a cookie exchange. I brought these and gingersnaps. When a coworker asked me what I brought and I told him, he exclaimed “I love gingersnaps!”. The day progresses and he instant messages me “your cranberry bars are amazing!”…..and not a word about the gingersnaps! So at the end of the day I quietly tiptoed over to his desk and gave him a few more to take home. This guy can bake, too so this was high praise! I personally thought they were a tiny bit sweet but then again they have to offset the cranberries so it’s all good! They don’t need the powdered sugar or a glaze – they are tasty just as they are! I used pecans and I did use orange zest. And they were better today (I baked them yesterday). Oh and I baked them 40 minutes and they looked just like your picture! Hope this helps! Thanks for the recipe!

    Reply
    • Jessica Erin

      December 12, 2019 at 12:02 pm

      you’re welcome!

      Reply
    • Elizabeth

      December 6, 2020 at 10:16 am

      These look awesome. Do you leave the cranberries whole? Iโ€™d love to make these today. I just got a fresh bag at the market.

      Reply
      • Jessica Erin

        December 8, 2020 at 9:35 am

        I do!

        Reply
  8. Verna Sorrentino

    August 8, 2019 at 10:56 am

    I have some leftover home made cranberry sauce. Could I use this instead of fresh cranberries?

    Reply
    • Jessica Erin

      August 8, 2019 at 1:55 pm

      Yes! I would put half the batter down then gently swirl it in, then top with the other half of the batter and gently swirl.

      Reply
  9. Holly

    February 15, 2019 at 5:46 pm

    hello! do should I leave the cranberries out to thaw before hand, or can I simply fold them in frozen?

    Reply
    • Jessica Erin

      February 15, 2019 at 8:46 pm

      Fold them in frozen!

      Reply
      • Holly

        February 20, 2019 at 10:21 am

        Thank you ๐Ÿ™‚

        Reply
  10. Janet Hasselblad

    December 17, 2018 at 2:30 pm

    Sounds delish! You may want to check the spelling on the word “bowl”. ๐Ÿ˜‰

    Reply
    • Jessica Erin

      December 17, 2018 at 8:35 pm

      thank you!

      Reply
  11. Carol Miner

    December 8, 2018 at 9:37 am

    Do you chop the cranberries or use them whole? Do you need to refrigerate them? I was think8ng of shipping a batch as a Christmas gift.

    Reply
    • Jessica Erin

      December 8, 2018 at 12:34 pm

      leave them whole! No they do not need to be chilled.

      Reply
      • Carol Miner

        December 8, 2018 at 2:20 pm

        Thank you so very much – my mother-in-law will be thrilled when she receives the package!

        Reply
  12. Mary as Batterton

    November 30, 2018 at 5:35 pm

    Wondering if you could add oatmeal. I love Cranberry and oatmeal bars but don’t have a recipe.

    Reply
    • Jessica Erin

      December 1, 2018 at 8:13 am

      Yes that should be fine! They might be a little more dry. Start with 1/2 cup and see if that works. It it doesn’t, reduce the amount of flour by 1/4 cup.

      Reply
  13. Robin Hoff

    November 21, 2018 at 8:32 pm

    If I wanted to try adding almond extract, should I substitute it for the vanilla or just add a bit in? Sorry, I get nervous going off-recipe. ๐Ÿ˜Š

    Reply
    • Jessica Erin

      November 22, 2018 at 11:53 am

      Add it in addition to the vanilla!

      Reply
      • Robin Hoff

        November 22, 2018 at 12:20 pm

        Thank you! I added a big splash, they smell delicious!! They literally just came out of the oven!

        Reply
  14. Christina

    January 31, 2018 at 2:23 pm

    Absolutely wonderful!!! Am definitely making it again and again!

    Reply
  15. Christina

    January 22, 2018 at 10:18 pm

    Insanely delicious!

    Reply
    • Jessica Erin

      January 27, 2018 at 7:53 am

      Thank you!

      Reply
  16. Amaris Diaz

    January 17, 2018 at 7:48 am

    These were so EASY and DELICIOUS. I have already made them twice, I didn’t have an orange on hand the first time so I used 1/4 cup of OJ and the second time I used about 2 tbsp of orange marmalade. So delicious.

    Reply
    • Jessica Erin

      January 19, 2018 at 3:19 pm

      Yum!! love your simple changes!

      Reply
  17. Lauren

    January 4, 2018 at 8:56 am

    Made them for Thanksgiving too! The orange zest definitely made the dish.

    Reply
  18. Beth-Ann Bloom

    December 22, 2017 at 6:25 pm

    I don’t want to scrape my bowel. Is there an alternative?

    Reply
    • Jessica Erin

      December 22, 2017 at 8:07 pm

      ooops! The alternative would be bowl. ๐Ÿ˜‰

      Reply
  19. Kevin Croucher

    December 22, 2017 at 12:57 pm

    Made it with 1c chopped fresh soaked in 1/4c sugar and 3tbsp Triple Sec, and 1c frozen. No nuts! Not allergic, just feel nuts have no place in these or chocolate chip cookies for that matter. ๐Ÿ™‚
    Baked about 40 +/- minutes.
    Next time I will use vanilla bean paste for the flecks, and maybe add 1/2tsp baking soda for a slight rise. Also I would use Cake and Pastry flour. Flour by weight…
    But, really good recipe, Kudos!!

    Reply
  20. Kate

    December 14, 2017 at 5:44 pm

    Would dried cranberries work in this recipe?

    Reply
    • Jessica Erin

      December 14, 2017 at 9:56 pm

      Yes!

      Reply
  21. Lindi

    December 8, 2017 at 11:19 pm

    Do these freeze well?

    Reply
    • Jessica Erin

      December 9, 2017 at 4:13 am

      I havenโ€™t tried freezing them but I donโ€™t see why they wouldnโ€™t!

      Reply
      • nicole gracia

        July 20, 2018 at 10:32 am

        Hi–wondering if you did end up freezing and how they turned out.

        Reply
        • Jessica Erin

          July 25, 2018 at 2:05 pm

          They should be fine frozen!

          Reply
  22. Jessica Bujaucius

    December 8, 2017 at 6:31 am

    I tried these and followed the ingredients word-for-word, except I used vegan butter/egg replacements, no nuts, and half the amount of cranberries. The orange zest definitely put them over the top for me. They tasted amazing and I can’t believe how easy they were to make! Thanks, Jessica!

    Reply
  23. Terry Grieve

    November 29, 2017 at 3:42 pm

    I found your blog the night before Thanksgiving and made a batch of these cookie bars as a last minute additional dessert. They were a huge hit with everyone!!! Thanks so much for the great recipe. I’m going to be making them again for Christmas.

    Reply
    • Jessica Erin

      November 30, 2017 at 9:52 am

      Wonderful! Glad you liked them – I love hoe festive they look for the holidays!

      Reply

Leave a Comment Cancel reply

Primary Sidebar

I'm Jessica Erin and I am the recipe developer, photographer, and writer behind stuckonsweet.com! You will find a little of everything including healthy meals, comfort food, and my favorite - sweets. So stay awhile...I hope you're hungry!

Oh, and don't forget to save room for dessert... more about me

Never Miss Another Recipe!

Enter your email address to get Stuck on Sweet recipes delivered to your inbox:

Search for all my recipes

POPULAR RECIPES

White Almond Cake
Snickerdoodle Cookies
Bakery Style Chocolate Chip Cookies
Almond Cupcakes with Whipped Almond Buttercream Frosting
Pulled Pork Sliders with Garlic Aioli
Caprese Salad Skewers

Corn Casserole Recipe

https://www.stuckonsweet.com/wp-content/uploads/2020/11/Corn-Casserole.mp4


Copyright © 2021 Stuck On Sweet · Design by Shay Bocks