Cranberry Pecan Bars: A Sweet-Tart Holiday Treat You’ll Love

Have you ever craved something that perfectly balances sweet, tart, and nutty? These Cranberry Pecan Bars hit that sweet spot! With a buttery shortbread crust, juicy cranberries, and a caramel-like pecan topping, they’re everything you want in a holiday dessert. I first made them for a Thanksgiving bake sale—and let’s just say they vanished before the pumpkin pie even cooled!

Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes
Servings	16 bars
Difficulty	Easy
Calories	~210 per bar (est.)

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How To Make Cranberry Pecan Bars Recipe

A. Essential Equipment

• 8×8-inch baking pan
• Mixing bowls
• Hand or stand mixer
• Rubber spatula
• Parchment paper

B. Ingredients

For the shortbread crust:

• 1 cup (125 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• ½ cup (113 g) unsalted butter, softened
• ¼ teaspoon salt

For the filling:

• 2 large eggs
• ¾ cup (150 g) brown sugar, packed
• ¼ cup (30 g) all-purpose flour
• ¼ teaspoon salt
• 1 cup (100 g) chopped pecans, toasted
• 1 cup (100 g) fresh cranberries (or frozen, thawed)
• 1 teaspoon vanilla extract

Ingredient	Substitution	Note
All-purpose flour	1:1 gluten-free blend	Works perfectly
Unsalted butter	Coconut oil	Adds subtle coconut flavor
Brown sugar	Coconut sugar	Adds light caramel notes
Fresh cranberries	Dried cranberries (½ cup)	Less tart but still flavorful
Pecans	Walnuts or almonds	Use what you have

C. Instructions

1. Preheat and prepare:
   Preheat your oven to 350°F (175°C). Line your 8×8-inch pan with parchment paper, leaving a little overhang for easy removal.
2. Make the crust:
   In a bowl, cream the butter and sugar until light and fluffy—about 2 minutes. Add flour and salt, and mix until crumbly. Press the dough evenly into the pan.
   Tip: It should feel slightly sandy but hold together when pressed.
3. Bake the crust:
   Bake for 12–15 minutes, or until the edges are lightly golden. This forms the base that keeps everything crisp.
4. Prepare the filling:
   While the crust bakes, whisk together eggs, brown sugar, flour, and salt until smooth. Stir in vanilla, then fold in pecans and cranberries.
   (Your mixture should look glossy and packed with fruit and nuts!)
5. Assemble and bake:
   Pour the filling evenly over the warm crust. Return to the oven and bake for 25 minutes, until the top is golden brown and slightly firm to the touch.
6. Cool and cut:
   Let cool completely in the pan before lifting out with parchment paper. Slice into squares or rectangles.
   Trust me on this one—cutting too soon makes them crumble.

Tips & Notes for Success

Baking Tips

• Toast your pecans for deeper flavor—8 minutes at 350°F is perfect.
• Always use room-temperature eggs for a smoother filling.
• Cool completely before slicing for clean, neat bars.
• If using frozen cranberries, thaw and drain them first.

Troubleshooting

• Bars too gooey? They likely needed 5 extra minutes in the oven.
• Crust too hard? You may have overbaked the base—aim for light golden edges only.
• Filling separated? Be sure to whisk eggs thoroughly before adding the nuts and fruit.

Variations

• Orange twist: Add 1 tablespoon of orange zest to the filling for a citrus burst.
• Chocolate lover’s version: Drizzle melted dark chocolate over cooled bars.
• Coconut delight: Mix ¼ cup shredded coconut into the filling.
• Festive touch: Top with powdered sugar or a drizzle of white chocolate before serving.

More Bars

• Pumpkin Pie Bars
• Pumpkin Spice Protein Bars
• Oreo Nutella Cheesecake Bars
• Chocolate Peanut Butter Protein Bars

Conclusion

These Cranberry Pecan Bars are everything a cozy dessert should be—simple, beautiful, and irresistibly delicious. Whether you bake them for Thanksgiving or a weekend coffee date, they’ll bring that warm, homemade magic to your table. Don’t be surprised if they disappear before you can wrap up leftovers!

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