These cranberry bars are luscious and buttery, with a sweet-tart cranberry filling and a tender crumble dough that doubles as both base and topping. They make a beautiful holiday dessert and are a perfect way to use leftover cranberry sauce. You’ll want to make a second batch!
Why You’ll Love These Cranberry Bars
- Festive flavor: A sweet and tangy cranberry layer that feels like the holidays in every bite.
- Simple prep: One crumble dough serves as both crust and topping for an easy assembly.
- Flexible: Use leftover cranberry sauce or make a quick sauce from fresh or frozen cranberries.
What You’ll Need
For the Dough
- All-purpose flour — for a tender yet sturdy crust.
- Granulated sugar — balances the dough’s richness.
- Unsalted cold butter — gives the crumble its flaky, buttery texture.
- Egg — binds the dough together.
For the Cranberry Filling
- Cranberries — fresh or frozen both work well.
- Granulated sugar — to offset the tartness.
- Water — to cook the berries into a sauce.
- Vanilla extract — adds warm depth to the filling.
Step-by-Step Instructions
1. Make the Cranberry Sauce (if not using leftovers)
- Combine cranberries, sugar, and water in a small saucepan and bring to a boil over medium-high heat.
- Reduce heat and simmer 6–8 minutes, stirring occasionally, until the sauce thickens.
- Remove from heat, stir in vanilla, and let cool completely before assembling the bars.
Shortcut: Store-bought cranberry sauce works too—choose a thick variety for best results.
2. Prepare the Dough
- In a medium bowl, whisk together the flour, sugar, salt, and baking powder.
- Cut the cold butter into the dry ingredients until the mixture resembles pea-sized crumbs.
- Add the beaten egg and combine until the dough holds together; chill 10 minutes if it feels warm.
Tip: Use a pastry cutter or a food processor for faster mixing.
3. Assemble the Bars
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch pan or line it with parchment paper.
- Divide the dough in half. Press one half evenly into the bottom of the pan to form the crust.
- Spread about 3/4 cup of cooled cranberry sauce evenly over the crust.
- Crumble the remaining dough over the cranberry layer, pressing gently so it adheres.
4. Bake
Bake 25–40 minutes until the top is pale golden and set. Cool completely before cutting into squares. For cleaner slices, refrigerate 2–3 hours or chill briefly before slicing.
Helpful Tips for Perfect Cranberry Bars
- Don’t overwork the dough: Mix just until it comes together to avoid a tough crust.
- Line the pan: Parchment makes removal and cleanup easier—leave an overhang to lift the bars out.
- Add citrus zest: Stir a teaspoon of orange or lemon zest into the sauce for extra brightness.
Recipe Variations
These bars are versatile—try these swaps:
- Blueberry bars: Replace the cranberry layer with blueberries tossed with sugar, cornstarch, and a little lemon juice.
- Mixed berry: Use a blend of berries and adjust sugar to taste.
- Add nuts: Stir chopped pecans or walnuts into the crumble for crunch.
Storing & Serving
- Store: Keep bars in an airtight container at room temperature up to 3–5 days, or refrigerate up to a week.
- Freeze: Wrap individual squares and freeze up to 3 months; thaw in the refrigerator before serving.
- Serve: Warm slightly and top with vanilla ice cream or whipped cream for an extra-special treat.
What to Do With Leftover Cranberry Sauce
Leftover cranberry sauce is excellent in baked goods. Use it as the filling for these bars, fold it into bread pudding or baked French toast, or swirl it into yogurt, oatmeal, or smoothies for a bright, seasonal flavor.
Save and Share This Recipe
Pin or save this cranberry bar recipe so you can make it again. If you try the bars, leave a comment or share your feedback—it’s always wonderful to hear how the recipe turned out for you.
Cranberry Bars
April Boller Wright
Tart and sweet cranberries are sandwiched between sweet crumble dough and baked until pale golden.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Course: Dessert
Cuisine: American
Servings: 12
Ingredients
- 1 cup plus 2 tbsp unsalted very cold butter, cut into cubes
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 cup sugar
- 1 egg, lightly beaten
Cranberry filling
- 3/4 cup cranberry sauce
- 1/4 cup plus 2 tablespoons sugar
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Lightly grease an 8×8-inch pan or line with parchment paper, leaving an overhang for easy lifting.
- In a medium bowl, whisk the dough ingredients (except the egg). Cut in the cold butter until pea-sized crumbs form.
- Add the beaten egg and combine the dough with your hands or a food processor. Reserve half the dough for the topping.
- Press half the dough into the pan to form an even crust.
- If making cranberry sauce, combine cranberries, sugar, and water in a small saucepan. Bring to a boil, then simmer 6–7 minutes until thickened. Remove from heat and stir in vanilla. Cool completely.
- Spread the cooled cranberry sauce evenly over the crust. Crumble the remaining dough over the sauce.
- Bake 25–30 minutes until the top is a pale golden color. Cool completely before cutting into squares.
Notes
Pro Tips: Storing, Freezing, and Prep
- Line the pan with parchment in a crisscross for easy removal—leave an overhang to lift the bars out cleanly.
- For neat slices, cool at room temperature 30 minutes, then refrigerate 2–4 hours before cutting. If short on time, cool completely for 30–60 minutes before slicing.
- Store tightly covered at room temperature up to 5 days, or refrigerate for longer freshness. Freeze wrapped squares up to 3 months; thaw in the fridge before serving.
- You can prepare these bars up to 4 days in advance—cover tightly and refrigerate until serving.
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