Cranberry Bars

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Festive and easy Cranberry Bars will be your new go-to this season with their indulgent taste and gorgeous color. I adore cranberry desserts this time of year, and I was excited to develop a recipe that showcases them. There’s nothing like their tart, energizing flavor, especially when paired with rich ingredients like almonds and butter. And the glossy, ruby-red berries make these bars look all dressed up for a party.

What makes these bars truly stand out is the addition of almond flour, which adds a subtle nuttiness and tender texture. Don’t have any on hand? No problem—you can easily make your own almond flour at home. I also recommend using finely chopped cranberries for the filling. From my testing, the easiest way to achieve this is in a food processor, which gives a fine texture that blends beautifully into the oat mixture.

I love fruity desserts in fall and going into the holidays—they’re traditional, and look and taste vibrant. For more flavor and color, check out Cranberry Pistachio Shortbread Cookies, Cranberry Orange Cake, and Cranberry Orange Crumb Tart.

• Sweet and tangy: This treat is delectable, without being cloying or too heavy.
• Lovely texture: Juicy pops of berries make this dessert a pie meets cookie.
• Easy to prep: Fruity pie-like bars come together in 20 minutes— it’s a snap to make them ahead too.
• Holiday-ready: Perfect for gifting or bringing to a party.
• Ready in about an hour! Just what you need during this time of year.

Table of Contents

• What are Cranberry Bars?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Cranberry Bars
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Cranberry Recipes

What are Cranberry Bars?

Cranberry Bars are butter dessert squares that are a cross between a crumble, a cookie, and a pie. These soft bars are flavored with orange zest, sweet-tart juicy soft berries, and crunchy nuts, and are topped with a silky almond glaze. They’re perfect for Thanksgiving, holiday parties, Christmas, or simply as a lovely treat with a cup of tea.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 9×13-inch (23×33-cm) baking dish
• Parchment paper
• Stand mixer (optional) or electric hand mixer
• Offset spatula

Key Ingredients and Substitutes

Cranberry Bars

All-purpose flour

• All-purpose flour gives the bars structure.
• Using all-purpose flour in this recipe ensures that there is enough gluten to form a necessary support, but the bars will still be tender.
• Substitute: For a gluten-free option, use the same amount of a gluten-free baking mix such as my Easy Almond Flour Baking Mix Recipe or another gluten-free flour.

Almond flour

• Using some almond flour along with the all-purpose flour gives the cranberry bars a softer, pleasantly crumbly texture.
• Additionally, almond flour contributes rich, nutty flavor.
• You can use store-bought almond flour or make your own almond flour.

Baking powder

• Baking powder contributes to the rise of the bars.

Salt

• Salt enhances the recipe and balances the sweetness.

Granulated sugar

• Granulated sugar sweetens the cookie bars.
• Additionally, sugar attracts and holds moisture to keep the cranberry nut squares soft.
• When the sugar and butter are creamed, it creates air pockets, which give the bars a melt-in-your-mouth texture.
• Substitute: Instead of granulated sugar, you can use an equal amount of light brown sugar.
  • Note that brown sugar will make the cookie bars softer.

Butter

• Butter (you can use salted or unsalted butter) gives the nutty cranberry squares a tender, moist crumb.
• The butter gives the dessert bars a wonderfully rich flavor.
• Substitute: You can substitute an equal amount of coconut oil, 1/2 cup (4 fl oz/120 ml).
  • Use soft, but not melted, coconut oil.
    • Note that bars made with coconut oil will not have the same tender, moist crumb as those made with butter.
    • Additionally, the bars will have a subtle coconut flavor..

Eggs

• Eggs emulsify the ingredients into a unified, smooth batter.
• Additionally, the eggs give the bars moisture and rich flavor.
• Substitute: Instead of regular eggs, you can use flax eggs or chia seed eggs.
  • In place of each egg, mix one tablespoon of ground flaxseed or chia seed with three tablespoons of water, and set aside for 5 minutes before using.
  • For more egg replacement ideas, check out my guide, The 12 Best Egg Substitutes for Baking Recipes.

Vanilla extract

• Vanilla extract brings warmth and sweetness to these cranberry bars.
• Substitute: If you prefer, use the same amount of Vanilla Bean Paste.

Orange zest

• Zest is derived from the orange peel, which is rich in aromatic, flavorful citrus oil.
• The zest gives these cranberry crumble bars refreshing, bright, slightly floral notes without adding excess liquid like orange juice would.
• Substitute: You can use lemon zest if you prefer for a tarter, less floral taste.

Cranberries

• Bright, tangy cranberries give these bars a uniquely seasonal flavor.
• Importantly, the cranberries give these cranberry crumble squares bursts of juiciness.
• Substitute: Instead of fresh cranberries, you can use frozen cranberries.
  • Don’t defrost the frozen cranberries first—chop them and fold them into the batter.
    • You can also use dried cranberries, but since they are more tart than fresh cranberries, use only 1 cup (5 oz/142 g) of dried cranberries.

Almonds

• Almonds contribute a sweet, deep, almost fruity taste.
• Additionally, chopped almonds add a pleasant texture to these fruit-nut bars.
• Toast the almonds first to bring out the best flavor.
• Substitutes: You can use chopped, toasted walnuts, pecans, or pistachios instead.

Glaze

Powdered sugar

• Powdered sugar sweetens the glaze for this cranberry bar recipe and makes it smooth.
• The powdered sugar creates a snowy white glaze that’s a beautiful contrast to the red cranberries.
• Be sure to sift the powdered sugar to get rid of any lumps and make a perfectly silky glaze.

Butter

• Butter gives the cookie glaze richness and makes it glossy.
• In addition, butter gives this glaze a deliciously indulgent taste.

Whole milk

• Milk creates a glaze that is smooth and easy to pour.
• Importantly, milk gives the glaze more body and adds to its opaque and white appearance.
• Substitute: You can use the same amount of cream or plant milk.

Almond extract

• Almond extract gives the glaze a sweet, nutty taste and aroma that smells like the holidays.
• Substitute: If you don’t want to use almond extract, you can use more vanilla extract instead.

Vanilla extract

• Vanilla adds an irresistible warm note and rounds out all of the flavors.
• Substitute: Use the same amount of Vanilla Bean Paste.

How to Make Cranberry Bars

To Make the Bars

1. Prepare to bake: Preheat the oven to 350°F (180°C). Butter and line a 9×13 inch (23×33 cm) baking pan with parchment paper. Set aside.
2. Mix dry ingredients: In a medium bowl, stir together the flour, almond flour, baking powder, and salt. Set aside.

3. Cream butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld electric mixer and a medium bowl), cream the sugar and butter together on medium-high speed for about 3 minutes, until light and fluffy.

4. Add additional ingredients: Lower the speed to medium-low and add in the eggs, one at a time, followed by the vanilla extract and orange zest.

5. Finish batter: Switch the speed to low and gradually add in the flour mixture until combined, then fold in the cranberries and the almonds.

6. Bake bars: Spread the batter evenly into your prepared pan and bake for 40-45 minutes, or until the top is golden brown and the center is set.

7. Cool: Let cool completely before lifting the bars out of the pan.

To Make the Glaze

8. Mix glaze: In a small bowl, whisk together the powdered sugar, butter, 1 tablespoon of milk, almond extract, and vanilla extract. The consistency should be thick but pourable. If it is too thick, add more milk, a few drops at a time, until the desired consistency is reached.
9. Glaze bars: Drizzle over the bars and let set for about 10 minutes before cutting into 16 bars and serving.
   10. Serve: Enjoy with a cup of tea!

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Look in the freezer section for cranberries: Fresh cranberries are only available for a short time in the fall, but you can pick up a bag of frozen cranberries anytime.
• Stock up: If you love these bars, buy a few extra bags of fresh cranberries when they are in season and throw them in your freezer to enjoy this treat throughout the year.
• Don’t defrost frozen cranberries before using: Simply chop them and fold into the batter.
• Prevent the cranberries from bleeding: Gently pat them with a towel after chopping to absorb excess liquid.
• Try using dried cranberries instead: They’re easy to find, and wonderfully chewy, but you’ll need to make a couple of adjustments when using dried. Reduce the amount to 1 cup (5 oz/142 g) and use a food processor to finely chop them before adding to your batter.

Make Ahead and Storage Instructions

• Make-ahead tips:
  • For longer storage, freeze unglazed bars in a single layer on a parchment-covered baking sheet before transferring to an airtight container for up to two months.
    • Defrost at room temperature for about one hour before glazing.
• How to store leftovers:
  • Store leftover bars in an airtight container at room temperature for up to three days.
  • Refrigerate for longer storage: place bars in an airtight container and freeze for up to five days.

FAQs

How can I make these cranberry almond bars gluten-free?

• To make these cranberry almond bars gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking mix such as my Easy Almond Flour Baking Mix, or use another gluten free flour.
• Also, make sure that your other ingredients are certified gluten-free.

Is it possible to make this fresh cranberry bars recipe without eggs?

• Yes, it’s possible to make this fresh cranberry bars recipe without eggs.
• Flax eggs or chia seed eggs work well in this recipe:
  • In place of each egg, mix one tablespoon of ground flaxseed or chia seed with three tablespoons of water, and set aside for 5 minutes before using.
  • For more egg replacement ideas, check out my guide, The 12 Best Egg Substitutes for Baking Recipes.

What are some mix-ins I can add to these cranberry orange bars?

• Add 1/2 cup (3 oz/85 g) of white chocolate chips for pockets of creamy sweetness.
• Mixing in 1/2 cup (1 1/2 oz/43 g) of unsweetened or lightly sweetened shredded coconut adds another festive flavor to these bars.
• Mix in 1 teaspoon of Pumpkin Pie Spice (or 1 teaspoon of cinnamon) with the flour mixture for a warm, aromatic boost.

More Cranberry Recipes

• Cranberry Orange Cake with Lemon Glaze
• Cranberry Pistachio Shortbread Cookies
• Blueberry Cranberry Pie
• Cranberry Orange Crumb Pie
• White Chocolate and Cranberry Ice Cream

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