Cranberry Bars

"If you're from Wisconsin you have to love cranberries. This is one of my favorite bar recipes and it mixes up very fast and is sooo good."
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by sonyangary photo by sonyangary
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Cindy M. photo by Cindy M.
Ready In:




  • This is good with a powder sugar glaze or lightly sifted powder sprinkled on top.
  • Beat together eggs, butter, sugar and vanilla.
  • Add flour and baking powder and mix well.
  • Fold in nuts and cranberries.
  • Mixture will be cookie-consistency. Spread into prepared 8x8 pan. (If using 9x12, you will need 1.5 times the recipe.).
  • Bake@ 350 degrees 40-45 minutes (but start checking after 35).

Questions & Replies

  1. Guess i am the only person to report that it didn't turn out.
  2. Did this turn out for anyone? This was an unmitigated disaster for me that had to be dumped in the compost. It seemed super thick and heavy going into the pan and most of it in the middle just didn't ever cook. I HATE throwing food out.
  3. Are the frozen cranberries thawed first or just mixed in frozen???
  4. If using frozen cranberries do they need to br thawed? Should it take longer to cook in a glass pan? Thanks!
  5. Can I freeze it. Need to make it now and freeze it to use in 2 weeks time.


  1. I made these today and they were so good. My husband loved them....Tomorrow I'm making more for his office. By the way, to prepare the pan - do you grease and flour - I did and it worked fine. Also, baked in little larger pan and turned out fine. Wanda from Texas
  2. It was fun to hear the cranberries pop in the oven. The cranberries were very refreshing to bit into. I found that the dough did not pour as the recipe stated. The consistency was like cookie dough, so I buttered my knife and spread it into my pan. Everyone liked these. Thank You.
  3. My friends and family all loved these bars. This is a very easy recipe!
  4. Wow! This was not only delicious, but easy and quick! I used fresh cranberries. DH took a plate of these to the Christmas decorating event at church and came home to report that I'd screwed up...I asked what he meant by this and he told me... "You didn't send a copy of the recipe." It turned out that everyone, literally everyone wanted the recipe. The next day several of the ladies at church came up and asked me for the recipe. Now I'll have to get printing... :-) Thanks for sharing such a hit Bonnie!
  5. This is a very tasty bar. It's light and fast to make. My family really enjoyed this. I will make this a must for my recipe file. Happyclip


  1. These were very tasty little bars/cake. I used black currants instead of cranberries and brown sugar instead of white and one cup chopped pecans but left everything else the same. I baked them in a 8x11 pan but will try a 9x13 next time for a bit thinner bar. Oh and of course I sprinkled a bit of sugar on top for a nice crunchy crust. Will def make these again! THANKS
  2. Excellent! Makes a great snack for bag lunches or a nice treat to impress company. I have tried this with only 1 cup sugar, I think it tastes the same but DD loves the original recipe. Also great with blueberries instead of cranberries.
  3. These bars are really good. I used a glass 13x9 greased and floured and they didn't stick at all. I used dried cranberries, and used chocolate chips instead of nuts. Such a good combo! I also added the juice of half a lemon, and a bit of lemon zest to the batter. Since my pan was larger, these were perfect and golden on top after 35 minutes in the oven.
  4. This is delicious and easy to make! I used fresh cranberries and lemon extract instead of the vanilla. Then I added some orange zest and pecans. I baked this in a 9 inch cast iron skillet and it turned out wonderfully. I will be making these again and am thinking of alternatives to cranberries, when their season is over.
  5. Yes, I am from Wisconsin and yes, I loved these bars!! I used frozen cranberries and a 13x9 pan with no problems! These were so easy bake and the entire family loved them. The batter was pretty thick and I had to spread it out with a spatula, not to worry, they turned out perfect. Instead of all white sugar - I used a combination of brown sugar, white sugar and splenda. I also used egg whites, no yolks and baby pear food for some of the butter. I am working on developing a lighter version of these (so I can eat more!).


<p>I'm retired since August 2007 after 20 years from a library in central Wisconsin. I guess you could say my hobby is cooking. My husband has even gained weight since I am home more. <br /><br />I love trying new recipes and just started smoking food in my new smoker. So far I have only made salmon and turkey. Both turned out good. <br />We have two grown children and two granddaughters. <br /><br />We also love camping and try to go often. My husband loves fishing and hunting so we have alot of fish and venison and the freezer. <br /><br />I love Zaar and visit the site almost every day. I really love it when I get a good review on one of my recipes. I just wish members would alow zaar mail fo I could thank them for the review.</p>
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