Hey! Okay, let me just say: cranberry bars are one of my sneaky little dessert tricks. Years ago, I made a batch for a neighborhood potluck—honestly only because I had leftover cranberries loafing around in the freezer (they were from a Christmas that got a bit out of hand, don’t ask…). My neighbor Sharon, bless her heart, swore these were better than her mother-in-law’s famous lemon squares, and well, that’s a high bar! True story: I dropped one on the floor and my dog gobbled it up before I could say ‘no’—so even the dog votes yes.
Why I Keep Coming Back to These Bars
I make this when I want something bright but not complicated—especially when I realize I promised dessert and completely forgot (sound familiar?). My family goes bonkers for them because they’re not too rich, and honestly, they’re a serious win when you have to make something red for the Christmas table (or Valentine’s, but really, who needs a reason?). The only thing that drives me mad is cleaning the sticky cranberry pan, but I’ve gotten over that—just soak it, trust me.
Ingredients: What I Actually Use (With a Few Substitutions)
- 1 cup (225g) unsalted butter, melted (I often use salted if that’s all I’ve got, just skip the pinch of salt later)
- 2 cups all-purpose flour (sometimes I’ll swap in half whole wheat if I’m feeling responsible, but my kids complain)
- 1 1/2 cups granulated sugar (my gran always insisted on C&H, but I just grab whatever’s cheapest)
- 1/2 teaspoon salt (unless you used salted butter)
- 1 teaspoon vanilla extract (or, once, I used almond by accident—turned out pretty good!)
- 2 large eggs
- 2 cups fresh or frozen cranberries (frozen is fine; I rarely remember to thaw them and it’s never been a problem)
- Zest from 1 orange (optional, but it adds nice zip)
- 1/2 cup chopped nuts (pecans or walnuts, if you like—my sister hates nuts so I tend to leave them out, but you do you)
Alright, Here’s How I Make Them
- Preheat that oven to 350°F (175°C). Grease a 9-inch square pan—parchment is lovely if you have it, but I often just use a bit of butter and hope for the best.
- In a big bowl, mix the melted butter and sugar until it looks kind of creamy. This is where I usually sneak a little taste, even though I know I shouldn’t (raw eggs coming in next!).
- Add in the eggs and vanilla (or almond, if you’re adventurous). Stir it all together, doesn’t matter if it’s a bit lumpy at this point; it’ll smooth out once you add the flour.
- Toss in the flour and salt. Mix until just combined—you don’t wanna overdo it or the bars get tough. Sometimes I use a spatula, but honestly, I’ve used my hand in a pinch (just clean it first!).
- Gently fold in your cranberries and orange zest. If using nuts, add them now, unless you forgot, in which case, sprinkle them on top at the end. Both ways are fine, I promise.
- Scoop the mixture into your pan. It’ll be thick so I just plop it in and spread it around with the back of a spoon. It always looks weird at this stage—don’t stress about it.
- Bake for about 40–45 minutes, or until the top is golden and set. My oven runs hot in the back so I turn it around halfway through (or, uh, I sometimes forget and the corners get a bit extra crispy—not the end of the world).
- Let them cool in the pan for a while before trying to cut them—if you’re impatient like I am, just know they fall apart if you rush this step!
Notes from My Messy Kitchen
- Don’t worry if fresh cranberries burst and bleed a bit—actually, I think it looks kind of artsy.
- I find powdered sugar on top looks pretty, but also, I always inhale it and sneeze, so do with that what you will!
- If the bars seem too soft, they firm up as they cool (but also, I think they taste better a little gooey).
Some Experiments—A Few Good, A Few Not So Much
One time, just for laughs, I swapped out half the cranberries for blueberries. Wasn’t bad, but the tartness really mellowed out, which maybe you’d like? I also tried these with a brown sugar crust once—it was too sticky for me, but my husband loved it; to each their own! Oh, and coconut on top… yeah, never again. Too weird with the cranberries, at least for my taste buds.
Equipment You (Might) Need
- 9-inch square baking pan (but, honestly, I’ve used a round cake tin and just cut them like pie slices—works just fine!)
- Mixing bowl (large-ish; I once used a soup pot, no shame)
- Wooden spoon or spatula
- Zester or grater (if you’re using orange, though you can use a knife and just chop the zest up tiny—it’s not cheating)
How I Store Cranberry Bars (For the Two Hours They Last!)
You can cover ‘em and keep on the counter for two, maybe three days tops, but honestly, in my house they never last more than a day—someone always nicks the last square. If you’re weirdly restrained, store in an airtight container. They freeze alright, but I find the cranberries get a bit soggy. Also, if you like real baking storage tips, Sally’s Baking Addiction has a neat guide to freezing bars and cookies.
How I Serve These (And a Little Family Tradition)
I love these cranberry bars with a mug of tea midafternoon (or, sometimes, late at night when I should be behaving). At Christmas, we always add a dollop of whipped cream just ’cause it feels fancier, but my uncle insists on vanilla ice cream. Up to you—no wrong answers here.
Pro Tips I Learned the Hard Way
- Don’t skip lining the pan (unless you like scraping bars out with a spatula, which, you know, I’ve done more than once)
- I once tried doubling the cranberries. Looked great, but the base turned soggy. Maybe stick close to the recipe.
- If you bake these too long, the crust goes a bit chewy around the edges; I actually sorta like that—my cousin does not.
Your Cranberry Bar Questions, Answered!
- Can I use dried cranberries? I get this all the time. You can, but they won’t have that lovely tart pop; if you do, maybe soak them in orange juice first. Not the same, but not bad.
- Does it have to be a 9-inch pan? Nope. I’ve used an 8-inch and just increased the baking time a bit—watch closely so it doesn’t burn! Oh, and I once tried a lasagna pan; bars were thin but still tasty.
- Why did my bars sink in the middle? Happens to the best of us. Usually means they’re a tad underbaked, or the oven was too hot—trust me, they’ll still taste fine.
- Any good online inspiration? Sure. I love King Arthur Baking’s variations, and the way Simply Recipes does oat bars is also fun if you like things chewy.
And hey, if you ever want to just eat the topping straight from the bowl—well, you’re in good company. Cheers!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1 cup granulated sugar
- 3/4 cup unsalted butter, melted
- 2 cups fresh or frozen cranberries
- 1/2 cup brown sugar, packed
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
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1Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
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2In a large bowl, mix together the flour, rolled oats, granulated sugar, and salt. Stir in the melted butter until the mixture is crumbly.
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3Press two-thirds of the oat mixture into the bottom of the prepared baking pan to form the crust.
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4In a saucepan, combine cranberries, brown sugar, and orange juice. Cook over medium heat for 6-8 minutes or until berries burst and mixture thickens. Remove from heat and stir in vanilla extract.
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5Spread the cranberry mixture evenly over the oat crust. Sprinkle the remaining oat mixture on top.
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6Bake in the preheated oven for 30-35 minutes or until the top is golden brown. Let cool completely before cutting into bars.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210 caloriescal
Protein:
2gg
Fat:
8gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
34gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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