Cranberry Bars
Cranberry Bars are a delicious dessert made with rolled oats to create a crust and crumble topping that has the perfect texture! These bars can be made with dried or fresh cranberries and are a dreamy blend of sweet and tart flavors. A wonderful holiday treat that can’t be beat!
Try serving these Cranberry Bars alongside a round of our sparkling Christmas Mocktails. They would also look lovely on the table next to this holiday Veggie Pizza!
Cranberry Bars
Rolled oats and cranberries just seem so quintessentially winter. The heartiness of the crumble topping and the tangy flavor of cranberries pair together perfectly. And now, that combination is here in the form of a dreamy dessert bar!
These cranberry bars are sweet, tart, tangy, crunchy, chewy, soft, crumbly, and ideal for the holidays. They really have it all! Serve them up for dessert or even turn them into an indulgent breakfast. It’s the holidays, after all – you deserve it!
How To Make Cranberry Bars
- Preheat your oven to 350°F and line a 9×13-inch with parchment paper. Set aside.
- In a large mixing bowl, combine the rolled oats, flour, light brown sugar, chopped pecans, baking soda, and salt.
- Pour in the melted butter and combine until a crumble mixture forms. Make sure there are no dry patches in this mixture.
- Press half of the crumble mixture into your baking dish forming a crust. Press firmly and evenly throughout so the crust is in an even layer. Set the dish aside.
- Now in a small saucepan combine the dried cranberries, honey, and water. Bring to a boil then reduce to a simmer until all the water has evaporated and the berries are nice and plump. Typically about 5 minutes.
- Spread the cranberry mixture over the crust, smashing the berries with the back of a spoon along the way to make a gooey center. Sprinkle the remaining crumble mixture over the cranberry mixture and press down enough to ensure the crumble sticks to the cranberry filling.
- Bake for 25-28 minutes until the top is golden brown.
- Allow the bars to cool completely before slicing and serving. Enjoy!
Tips and Variations
- Parchment paper isn’t necessary, you could grease the pan as usual. However, parchment paper ensures the cranberry bars won’t stick (as it does occasionally still happens when using cooking spray) and makes the removal from the pan and cleanup much easier.
- You can use fresh cranberries as opposed to dried. If using fresh cranberries, you’ll need to cook them down with water and honey in a saucepan over medium heat for about 20 minutes or until they are cooked through.
- White chocolate chips mixed with the cranberry filling or even sprinkled with the crumb crust would add a deliciously sweet flavor.
- Try topping with your favorite chopped nuts for an added crunch.
- Add a glaze on top for an even sweeter indulgence. Powdered sugar mixed with a touch of orange juice makes a tangy glaze that blends with the cranberry flavor beautifully.
Storage and Reheating
Room Temperature: You can store these Cranberry Bars in an airtight container at room temperature for up to three days.
Refrigerator: These bars store well in an airtight container in the refrigerator for up to 5 days.
Freezer: Cranberry Bars are freezer friendly! Store them in freezer bags or a freezer safe container for up to two months. To thaw, place the bars in the refrigerator and microwave for a few seconds to warm if desired.
Reheating: No need to reheat this sweet treat unless you prefer to enjoy the bars slightly warm!
More Quintessential Cranberry Recipes:
Ingredients
- 2 cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 cup light brown sugar, packed
- ½ cup pecans, chopped
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, melted
- 2 cups cranberries, dried
- 2 tablespoons honey
- ½ cup water
Instructions
- Preheat the oven to 350°F, and line a 9×13-inch with parchment paper. Set aside.
- In a large bowl mix together the oats, flour, brown sugar, chopped pecans, baking soda, and salt.2 cups old-fashioned rolled oats1 ½ cups all-purpose flour1 cup light brown sugar½ cup pecans1 teaspoon baking soda1 teaspoon salt
- Pour in melted butter, and combine until a crumble mixture forms. The mixture should be completely moistened with no dry patches.1 cup unsalted butter
- Press half of the crumble mixture into your baking dish, pressing firmly and evenly throughout so the crust is in an even layer. Set aside.
- In a small saucepan combine the dried cranberries, honey, and water. Bring to a boil then reduce to a simmer until water has evaporated and berries are plump, about 5 minutes.2 cups cranberries2 tablespoons honey½ cup water
- Spread the cranberry mixture over the crust, smashing the berries with the back of a spoon along the way and making a gooey center. Sprinkle the remaining crumble mixture over the cranberry mixture, and press down to ensure the crumble sticks to the filling.
- Bake for 25-28 minutes until the top is golden brown.
- Allow the bars to cool completely before slicing and serving. See post for storage options.