Go Back
Cranberry Bars Recipe
Ben Carraoli

Cranberry Bars Recipe

I have to admit, I don’t bake with fresh cranberries as often as I’d like, but when I made these Cranberry Bars, I was instantly hooked. The combination of tart cranberries, sweet buttery dough, and a hint of citrus made my kitchen smell amazing. They’re simple to prepare, perfect for holidays or just an afternoon snack, and every bite feels like a little celebration.
Print Recipe Pin Recipe
Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 1/2 cup butter room temperature (unsalted; if using salted, omit the additional salt) – gives a rich, buttery base
  • 1 1/2 cups granulated sugar – sweetens the sugar-cookie style dough perfectly
  • 2 large eggs room temperature – helps bind the dough together
  • 1 teaspoon pure vanilla extract – enhances the overall flavor
  • Zest from one medium orange – adds a fresh citrus note that pairs beautifully with cranberries
  • 1 1/2 cups all-purpose flour – forms the structure of the bars
  • 1/4 teaspoon salt – balances sweetness and enhances flavors
  • 1 teaspoon baking powder – helps the bars rise slightly for a tender texture
  • 2 cups cranberries fresh or frozen – provides tartness and beautiful bursts of color
  • 1/2 cup sliced almonds optional – adds crunch and complements the citrus flavor
  • Powdered sugar for dusting – optional, for a festive finishing touch

Method
 

  1. First, preheat your oven to 350°F (175°C) and grease your baking pan. This ensures your bars won’t stick and will bake evenly.
  2. In a mixer, cream the butter, sugar, and orange zest until light and fluffy. This step creates a smooth, airy base that makes your bars tender.
  3. Beat in eggs one at a time, then stir in vanilla extract. Make sure to scrape down the sides so everything blends uniformly.
  4. Mix flour, baking powder, and salt separately, then slowly incorporate into your wet mixture. Avoid over-mixing to keep the bars soft.
  5. Gently fold in the cranberries and optional almonds with a spatula. This keeps the berries intact and evenly distributed.
  6. Press the dough into your prepared pan. Bake for 40–50 minutes until edges are lightly golden. Let cool completely before dusting with powdered sugar or adding icing.

Notes

  • I always butter my hands to press the sticky dough into the pan easily.
  • Using room temperature ingredients helps everything mix faster and evenly.
  • I check the bars around 40 minutes to prevent over-baking.
  • I like to add a light drizzle of glaze for extra sweetness and presentation.