Please make these and share them with a group of people. If you don’t, you’ll eat the whole pan yourself. Don’t say I didn’t warn you.
These cake-like dessert bars combine the tart cranberry flavor with sweet cake and the crunch of pecans. Oh my! I can’t stay out of them.
Here’s what you’ll need to make them:
- 4 eggs
- 2 cups sugar
- 2 cups flour
- 2/3 cup butter, melted
- 1 bag fresh cranberries, coarsely chopped
- 1 cup chopped pecans
Please Note: There is no leavening or salt in this recipe. I didn’t accidentally leave them out of the list (like I did one other time), they just don’t exist in this recipe.
Beat the eggs in a mixer bowl until thick. Gradually blend in the sugar. Stir in the melted butter and flour, blending well. Add the cranberries and pecans, gently stirring until it’s all combined. Pour into a greased 9×13 pan. Bake at 350 degrees for 45 minutes.
These look lovely! I love how simple the ingredients list is.
I was a bit surprised their was no cinnamon though! Perhaps a nice cinnamon streusel topping would go well on here….
These do look really plain, but they are not. The flavor of the cranberries really shines through.
City Girl Chicago says
Thanks for sharing Tiffany – I’d like to try these out this weekend! The recipe and ingredient list is so simple you can’t go wrong, right? 😉
I have GOT to try these….I love cranberries and think my kids would probably eat them in this recipe!
I believe I have eaten these and they are so good. They are really good just before Sunday school class.
I’m tellin’ ya, ladies, these bars are fantastic!! My husband and I were fighting over who got to eat the last one! They were really perfect as is. I wouldn’t add cinnamon or streusel topping. Thanks, Tiffany!!
I bookmarked this recipe and had a leftover bag of cranberries from thanksgiving so just made them today!! They’re soo good and I even substituted a little bit of the sugar out for splenda and used half butter half applesauce. I’ll bet they’re even better they way the recipe is written…but I dont wanna know 🙂
Diana G says
These were great! My family loved them – and it’s definitely a keeper recipe.
Could I substitute dried cranberries for the fresh ones?
Amanda, I think you could use dried, but it would be different. I think I would use less dried than fresh. If you try it, let me know how it turns out.
Susie D. says
I made this last week and it was a big hit! I added a powdered sugar glaze, drizzled on top, and used toasted walnuts because I was out of pecans. It was still fresh and tasty 3 days later, and it smelled just like an Entenman’s raspberry danish twist. Thanks!!!!
These are WONDERFUL! I’ve made these several times. Thanks for posting it again – it’s a nice reminder that I need to make them again! :o]
Do you think frozen cranberries wiil work?
Yes, frozen should work fine.
I’m not a baker but this sounds stupid easy, going to make it this afternoon.
A Evans says
not to be dumb – but what’s the best way to chop cranberries?
I sometimes use a chopper, the kind where you push down and it has rotating blades that chop. Mine’s an old Pampered Chef version. But I’ve also used a knife. Cut them in half and then they won’t roll so much so you can give them a better chop.
Is there a healthier way to make these? Could you use almond flour or stevia to substitute? I know its a long shot, but wanted to ask. I will probably make them either way. Haha. 🙂
do you think these could be made ahead and frozen?
Yes, that works fine.
T. Fischer says
Would it work with another fruit? IE: strawberries or blueberries. I’m thinking with another fruit, less sugar? anyone?
I think other fruits may have too much water content for this recipe.
how many cranberries are in a ‘bag’, one pound? we have 8 and 12oz containers at the store where i am shopping.
I think it’s 12 oz.