Fresh Cranberry Bars
These Fresh Cranberry Bars feature a buttery crust, a tart cranberry layer, and a sweet, airy nut topping. A bright, festive dessert perfect for holiday gatherings or year-round baking.
12 Servings
Ingredients
For the Crust
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 3 large egg yolks reserve egg whites for topping
- 2 teaspoons salt
- 2 1/2 cups all-purpose flour
For the Topping
- 12 oz fresh cranberries
- 1/3 cup granulated sugar for sprinkling over cranberries
- 3 large egg whites
- 1/2 cup granulated sugar for egg mixture
- 1 1/2 cups finely chopped pecans or walnuts
Instructions
Prepare the Oven and Baking Dish
- Preheat the oven to 350°F (175°C). Set aside a 9×13-inch baking dish.
Prepare the Crust
- In a large mixing bowl, cream the softened butter with 1/2 cup granulated sugar until light and fluffy, approximately 2 minutes.
- Add the egg yolks one at a time, mixing thoroughly after each addition.
- Add the flour and salt gradually, mixing until a soft dough forms.
- Transfer the dough to the baking dish and press it evenly into the bottom using clean hands or a spatula.
Bake the Crust
- Bake the crust for 13–15 minutes, or until it becomes lightly golden around the edges. Keep the pan warm while preparing the topping.
Prepare the Cranberries
- Place the cranberries in a medium saucepan and add enough water to cover.
- Bring to a gentle simmer over medium heat and cook for 5 minutes, or until the cranberries soften and begin to split.
- Drain thoroughly and set aside.
Prepare the Egg White Topping
- In a clean mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
- With the mixer running, gradually add 1/2 cup granulated sugar, continuing to beat until glossy, stiff peaks form again.
- Gently fold in the finely chopped pecans or walnuts.
Assemble the Bars
- Evenly distribute the softened cranberries over the warm crust.
- Sprinkle 1/3 cup granulated sugar evenly over the cranberries.
- Spoon the egg white-nut mixture on top, spreading it gently to cover the entire surface.
Bake the Bars
- Return the pan to the oven and bake for 18–20 minutes, or until the topping becomes lightly golden.
Cool and Slice
- Allow the bars to cool for 10–15 minutes, then cut them carefully into squares.
- Cool completely at room temperature before removing from the pan and serving.
Notes
To make this recipe gluten-free:
- Replace the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum for structure.
- Ensure the baking dish and all ingredients (especially nuts and spices) are certified gluten-free to avoid cross-contamination.
- The crust may be slightly more delicate with gluten-free flour, so allow bars to cool completely before slicing.