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cranberry bar

These cranberry bars are a delightful treat, perfect for the holiday season or any time of year. With a buttery crust and a tangy cranberry filling, they are both sweet and tart. Easy to make and lovely to share, they are sure to impress!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 9x13 inch baking pan
  • 2 mixing bowls
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 sharp knife or pastry cutter

Ingredients
  

  • 1 cup unsalted butter, softened 2 sticks
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen cranberries If using frozen, do not thaw.
  • 1 cup brown sugar
  • 1/4 cup orange juice
  • 1 tablespoon orange zest

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease the 9x13 inch baking pan or line it with parchment paper for easy removal.
  • In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 3 minutes.
  • Add in the flour, salt, and baking powder. Mix until combined.
  • Reserve 1 cup of this mixture and set it aside. Press the remaining mixture firmly into the bottom of the prepared baking pan to form a crust.
  • In another bowl, whisk together the egg, vanilla extract, brown sugar, orange juice, and orange zest until smooth.
  • Fold in the cranberries gently, making sure they are evenly distributed.
  • Pour the cranberry mixture over the crust in the baking pan, spreading it evenly.
  • Crumble the reserved crust mixture over the top of the cranberry layer.
  • Bake in the preheated oven for 30 minutes, or until the top is lightly golden and the filling is set.
  • Remove from the oven and let the bars cool in the pan on a wire rack.
  • Once completely cool, cut into 12 bars with a sharp knife.

Notes

These bars can be stored in an airtight container in the refrigerator for up to a week.
Feel free to substitute lemon juice and zest for the orange for a different flavor profile.
For added flavor, consider sprinkling some chopped nuts on top before baking.