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Cranberry Crumble Bars Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 16 bars
Calories: 443kcal
Need a quick breakfast solution? These cranberry crumble bars are perfect to grab on your way out the door. Prepare them quickly and easily. 
Print Recipe

Ingredients

  • cups salted butter 339 grams, room temperature (3 sticks)
  • cups brown sugar 320 grams
  • 2 large egg yolks 28 grams
  • teaspoons pure vanilla extract 6 grams
  • 3 cups all-purpose flour 360 grams
  • ½ teaspoon kosher salt
  • 1 cup white chocolate chips 170 grams
  • 1 cup chopped walnuts 113 grams
  • 12 ounces cranberries 340 grams, fresh or frozen

Instructions

  • Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray. Set aside.
  • Using a hand mixer, beat the butter and brown sugar together until light and fluffy.
    1½ cups salted butter, 1½ cups brown sugar
  • Add the egg yolks and vanilla extract, beating to combine.
    2 large egg yolks, 1½ teaspoons pure vanilla extract
  • In a separate bowl, mix the flour and salt together.
    3 cups all-purpose flour, ½ teaspoon kosher salt
  • Add the flour mixture to the wet ingredients until combined. The dough will be slightly crumbly.
  • Divide the dough into thirds.
  • Spread ⅔ of the dough in the bottom of the prepared 9x13-inch pan. Press until the dough lays flat and even along the sides. Bake for 25 minutes.
  • While the dough bakes, fold the chocolate chips and nuts into the remaining ⅓ of the dough.
    1 cup white chocolate chips, 1 cup chopped walnuts
  • Take the pan out of the oven and evenly spread a whole bag of cranberries over the dough, to the edges.
    12 ounces cranberries
  • Quickly and evenly, put approximately 1-inch pieces of the remaining dough mixture on top of the baked dough and cranberries.
  • Put the pan back in the oven and bake for another 20 minutes.
  • Cover the pan loosely with aluminum foil and continue baking for another approximately 10 minutes, until it’s cooked through. The top should be golden brown and the cranberries should be bubbly.
  • Let the bars cool for a few minutes before cutting. The bars can be served warm or cold.

Notes

  • This recipe isn’t intended to have any baking soda or baking powder.
  • This cranberry bar has a similar texture to a cookie base with a crumbly top. It’s sooo delicious, but definitely not healthy!
  • To get better accuracy, roll out the dough evenly and cut it into 3 parts. 
  • Always let the butter sit out at room temperature for about 30 minutes to an hour. It doesn’t allow the dough to work as well if you melt it in the microwave. 
  • You don’t have to use just white chocolate chips. In fact, I like regular chocolate chips just as well. 
  • When it is done, the top should be golden brown and the cranberries should be bubbly.
Storage: Store cranberry crumble bars in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.

Nutrition

Serving: 1bar | Calories: 443kcal | Carbohydrates: 48g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 228mg | Potassium: 142mg | Fiber: 2g | Sugar: 28g | Vitamin A: 582IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg