Tangy Cranberry Squares

Experience the ultimate delight of homemade baking with our sensational Cranberry Bars. Featuring a rich, buttery shortbread crust that perfectly complements a vibrant, not-too-sweet cranberry filling, these bars are a true celebration of flavor and texture. Easy to prepare with either fresh or frozen cranberries, they emerge from the oven as a delightful treat, ideal for any fall gathering or festive holiday table. Adorned with a delicate white chocolate drizzle, these stunning squares are as visually appealing as they are irresistibly delicious. Prepare to discover your new favorite dessert that disappears almost as quickly as you make it!

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Imagine biting into a dessert where the crisp, golden perfection of a cookie-like crust gives way to a luscious, jammy cranberry filling that’s perfectly balanced—not overly sweet, but bursting with tart, fruity goodness. That’s precisely what awaits you with these incredible Cranberry Bars. And for an extra touch of elegance and flavor, a delicate drizzle of white chocolate elevates them from simply delicious to truly stunning. Don’t worry, they’re not too pretty to eat; in fact, you’ll be amazed at how quickly these festive squares vanish from the plate!

These Cranberry Bars hold a special place in my culinary history. Back when I owned my deli, they were a star attraction. We’d bake them in enormous pans, slice them into generous squares, and watch them fly off the shelves. My talented pastry chef, Sallie, would often just shake her head and chuckle at the sheer volume of cranberry dessert bars she’d churn out weekly. Their popularity was undeniable, a testament to their simple yet profound deliciousness. If you’re searching for a standout recipe for your next cookie exchange or a memorable addition to your holiday dessert spread, look no further. Once your family tastes these amazing cranberry squares, they’ll be utterly hooked!

Essential Ingredients for Perfect Homemade Cranberry Bars

Crafting a batch of these delightful Cranberry Bars is surprisingly straightforward. This recipe yields approximately 12 squares, depending on your preferred cutting size. But don’t let that limit you! If you’re planning for a larger gathering, like a holiday party where these bars are guaranteed to be a massive hit, this recipe effortlessly doubles, triples, or even quadruples. The full, detailed list of ingredients and step-by-step instructions can be found at the bottom of this post, ensuring you have everything you need for success.

Here’s what you’ll need to gather:

• 8×8 baking dish: The perfect size for a standard batch, ensuring uniform thickness and even baking.
• Parchment paper: Essential for effortless removal of your baked bars from the pan.
• Cold butter: Crucial for creating that wonderfully tender and flaky shortbread crust. Keep it chilled until ready to use.
• Granulated white sugar: Sweetens the crust and contributes to its delightful crispness.
• All-purpose flour: The fundamental building block for both the sturdy crust and the cake-like topping.
• Cranberries: Fresh or frozen work equally well, offering flexibility (see notes below for more details).
• Eggs: Provide structure and richness to the cranberry topping, binding the ingredients together.
• Light brown sugar: Adds a deeper, molasses-rich sweetness to the cranberry filling, complementing its tartness beautifully.
• Pure vanilla extract: A touch of vanilla enhances all the flavors, bringing warmth and aroma to the bars.
• Baking powder: Gives a subtle lift and tenderness to the cranberry topping.
• Salt: A pinch of salt balances the sweetness and brings out the vibrant flavors of the cranberries.
• White candy melts or white chocolate: For that elegant and delicious finishing drizzle, adding a creamy contrast.

Selecting the Best Cranberries: Fresh vs. Frozen

The star of these Cranberry Bars is, of course, the cranberries themselves. You have excellent options whether you choose fresh or frozen, and both will yield fantastic results. Your choice often depends on availability and convenience.

If you have access to fresh, tart cranberries, they are absolutely wonderful in this recipe. This recipe offers a perfect opportunity to utilize any leftover cranberries from your autumn or holiday cooking. To prepare them, simply measure them out and immerse them in a bowl of water. Fresh cranberries will naturally float, allowing you to easily pick through them. Discard any squishy or damaged berries you find. This process also conveniently gives them a thorough wash, ensuring they are clean and ready for cooking.

Frozen cranberries are another excellent choice and often a time-saver. They typically come pre-cleaned and pre-picked, so you can generally use them straight from the bag without any additional preparation. There’s no need to thaw them beforehand; they can go directly into the pot, making this recipe even simpler to execute.

Crafting Your Cranberry Bars with White Chocolate Drizzle: A Step-by-Step Guide

This cranberry dessert recipe is an effortlessly delicious creation, broken down into two main stages: preparing the shortbread base and then adding the vibrant cranberry topping. Proper pan preparation is key for easy removal, so be sure to line your baking dish with parchment paper (I’ll walk you through the simple method below). Baking the bottom cookie layer first ensures a perfectly crisp foundation before the fruit-rich topping is added. For a complete list of ingredients and precise measurements, please refer to the detailed recipe card at the end of this article.

Preparing Your Baking Dish for Easy Removal:

There are two primary methods to ensure your bars come out of the pan cleanly:

1. Parchment Paper Method (Recommended for Easiest Removal):
   • Cut two strips of parchment paper. Each strip should be as wide as the inside of your baking dish (e.g., 8 inches for an 8×8 pan). Make sure these strips are long enough to hang over the edges of the pan by a few inches – about 15 inches long for an 8-inch wide pan, or longer if your pan sides are particularly high.
   • Carefully lay the parchment strips crosswise in the bottom of your baking dish, forming an “X” shape or simply overlapping them. The overhangs create convenient handles. You will bake the bottom layer directly on top of these strips, allowing you to effortlessly lift the cooled cranberry bars out of the pan later.
2. Baking Spray Method (Alternative):
   • Alternatively, you can spray your baking dish thoroughly and generously with baking spray, ensuring all corners and sides are well coated. To remove the cranberry bars using this method, you will need to freeze the entire dish of baked bars until solid, then lift them out while still frozen. We’ll cover more tips on this process further down.

Making the Delicious Cranberry Bars:

1. Prepare the Shortbread Crust: In a large bowl, combine the cold butter (cut into small pieces), granulated white sugar, and all-purpose flour. Using a pastry blender or two forks, cut the butter into the flour and sugar until the mixture resembles coarse crumbs with visible flecks of butter. For best results and to ensure the butter is well distributed, you can also use very clean fingers to quickly work the butter into the flour, aiming for that crumbly texture.
2. Press the Crust into the Pan: Once your crumb mixture is ready, press it firmly and evenly into the bottom of your prepared baking dish. An offset spatula is incredibly helpful for this step, allowing you to create a smooth, compact layer with ease.
3. Pre-bake the Crust: Place the pan on the middle rack in a preheated oven at 350°F (175°C) and bake for 15-20 minutes, or until the crust is lightly golden brown and set. This pre-baking step ensures a firm and delicious base for your bars.
4. Prepare the Cranberry Filling: While the crust is baking, begin making the irresistible cranberry topping. In a small pot, combine your cranberries (fresh or frozen) with ¼ cup of the light brown sugar. Cook this mixture over low heat, stirring frequently, until the cranberries soften and begin to pop, releasing their juices and forming a slightly syrupy sauce. Once popped, remove the mixture from the heat and set it aside to cool completely. It’s crucial for this mixture to be cool before the next step.
5. Mix the Wet Ingredients: In a separate large bowl, crack your eggs. Using an electric hand mixer, whip the eggs until they become light, frothy, and pale yellow. Gradually add the remaining light brown sugar and the pure vanilla extract, continuing to mix until all ingredients are thoroughly blended and smooth.
6. Combine Dry Ingredients: Gently fold in the all-purpose flour, baking powder, and salt into the egg mixture. Mix only until they are just combined, being careful not to over-mix, which can lead to a tough texture.
7. Add Cooled Cranberries: Once the cranberry mixture from step 4 has cooled to room temperature, gently fold it into the batter using a spatula. Again, mix just enough to incorporate the cranberries without overworking the batter.
8. Bake the Topping: Pour this vibrant cranberry batter evenly over the pre-baked shortbread crust in your baking dish. Return the pan to the 350°F (175°C) oven and bake for an additional 35-40 minutes. The bars are ready when the topping is golden brown and set, with very minimal jiggle when you gently shake the pan.
9. Cool and Drizzle: Allow the Cranberry Bars to cool completely at room temperature. Once cooled, melt your white candy melts or white chocolate according to the package directions (a double boiler or microwave works well). Transfer the melted chocolate to a small zipper-top baggie and snip a tiny corner off. Drizzle the melted white chocolate artistically over the cooled bars. For a vegan option, you could also use a vegan royal icing recipe.

Expert Tips for Removing Your Cranberry Bars from the Pan

Getting your beautifully baked Cranberry Bars out of the dish cleanly is simple with the right technique:

• If you used parchment paper: This method is by far the easiest. Once your Cranberry Bars have cooled completely at room temperature for a few hours (this allows them to firm up properly), simply grab the overhanging ends of the parchment paper. Gently lift the entire slab of bars out of the baking dish and transfer it to a cutting board. From there, you can easily slice them into your desired squares.
• If you did not use parchment paper: My best advice for this scenario is to freeze the entire baking dish. Place the pan of cooled bars into the freezer for at least a few hours, allowing the bottom layer to firm up significantly. Once semi-frozen, run a thin, sharp knife around the edges of the pan to loosen the bars. Then, a sturdy spatula or flipper can help you carefully pop the semi-frozen bars out onto a cutting board for slicing. This freezing step makes them much easier to handle without crumbling.

Visual Guide: The Drizzle Process

Here’s a quick visual tour of the final steps, focusing on preparing and applying that delightful white chocolate drizzle.

Chef Jenn’s Insider Tips for Flawless Cranberry Bars

• Cool the Cranberry Mixture Thoroughly: It’s absolutely crucial to let the cooked cranberry mixture cool down to at least room temperature before adding it to your egg batter. Introducing hot cranberries to eggs can cause the eggs to cook prematurely, resulting in a scrambled texture rather than a smooth, cohesive topping. Patience here will pay off!
• Ensure Bars are Fully Cooled Before Drizzling: Similarly, resist the urge to drizzle the white chocolate onto warm cranberry bars. If the bars are still warm, the melted chocolate will simply melt further and spread unevenly, creating a messy pool rather than an elegant drizzle. Allow ample time for the bars to cool completely and firm up.
• Achieve Clean Cuts with a Hot Knife: For beautifully neat and precise edges on your cranberry squares, heat a sharp knife under hot water, wipe it dry, and then make your cuts. Reheat and wipe the knife as needed between cuts. Alternatively, if you chose the freezing method for removal, cutting the bars while they are still partially frozen also helps achieve very clean edges.
• Yield and Scaling: This recipe is designed to produce approximately 12 perfectly sized 2-inch squares. If you plan to double the recipe, remember to use a larger baking dish (such as a 9×13 inch pan) and be prepared to increase the baking time slightly to ensure the center is fully set.
• White Chocolate Variations: While white candy melts are convenient, you can certainly use high-quality white chocolate chips for your drizzle. Simply melt them using a double boiler or carefully in the microwave until smooth, then proceed with the drizzling instructions.
• A Unique Holiday Treat: These Cranberry Bars offer a delightful alternative or complement to other holiday favorites like cranberry bliss bars. What sets these apart are their distinct, delectable layers—a firm, buttery base and a tender, fruit-filled topping—making them a truly perfect and impressive holiday dessert.

More Irresistible Recipes You’ll Love

Frequently Asked Questions About Cranberry Bars

Step-by-Step Visual Instructions

Cranberry Bars with White Chocolate Drizzle

With a shortbread cookie-like layer on the bottom and a not-too-sweet cranberry topping, these Cranberry Bars are a fabulous make-aheadable seasonal dessert.

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Print Recipe

Pin Recipe

⭐ 4.55 from 20 votes

Course: Desserts

Cuisine: American

Keyword: bars, chocolate, cookies, cranberries, cranberry, cranberry bars

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 12 bars

Calories: 239 kcal

Equipment

• 8×8 baking dish
• Electric beaters
• Parchment paper
• Offset spatula

Ingredients

For the shortbread base:

• 1/2 cup cold butter
• 1/4 cup granulated white sugar
• 1 cup all purpose flour

For the topping:

• 1 1/2 cups cranberries (frozen or fresh)
• 2 eggs
• 1 1/4 cup light brown sugar (divided)
• 1 teaspoon vanilla extract
• 1/3 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup white candy melts or white chocolate for the drizzle

Instructions

1. Cut two strips of parchment paper as wide as the inside of your baking dish, but make the strips long enough so that they’ll hang up over the edge by a wee bit. For an 8 x 8 baking dish, you’ll need two strips 8″ wide and about 15″ long, or longer depending on how high the sides are of your baking pan.
2. Lay the strips crosswise in the bottom of your baking dish. You’re going to bake the bottom layer on top of the parchment strips so you can remove the cranberry bars easily from the pan.

For the shortbread layer:

1. Using a pastry blender or a fork, cut the butter into the flour and sugar until the butter is in smallish chunks. You want this mixture to be coarse and crumbly with visible flecks of butter.
2. Press the crumb layer into the bottom of the baking dish. An offset spatula makes this job so easy.
3. Bake the bottom layer on the middle rack in a preheated 350-F oven for 15-20 minutes or until it is lightly golden brown.

To make the topping:

1. Add the cranberries to a small pot and add 1/4 cup of the light brown sugar. Cook over low heat, stirring well, until the cranberries have popped. Set this mixture aside to cool completely.
2. Add the eggs to a large bowl and using electric beaters, whip the eggs until light and frothy. Add the rest of the light brown sugar and vanilla and continue mixing until it’s all blended.
3. Add the flour, baking powder, and salt. Mix until just combined.
4. Add the cooled cranberry mixture to the batter and use a spatula to blend it, but don’t over-mix.
5. Pour this batter on top of the cooked cookie base. Bake at 350-F for an additional 35-40 minutes or until the top is brown and set – it should have very little jiggle when you shake the pan.
6. Let the bars cool completely, then melt your candy melts as per the directions on the package. Add the melted candy to a small zipper-top baggie and cut a very tiny tip off one of the corners. Squeeze the candy melts out of the hole in a drizzle over the top of the cooled Cranberry Bars.

Notes

The nutritional values for the drizzle are not included in this recipe because they could vary depending on if you use white candy melts or white chocolate.

Nutrition

Serving: 1 bar | Calories: 239 kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 151mg | Potassium: 69mg | Fiber: 1g | Sugar: 27g | Vitamin A: 283IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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