Cranberry Bog Bars
Brighten up your dessert table with these irresistibly festive Cranberry Bog Bars, a perfect blend of sweet and tart flavors wrapped in a buttery shortbread crust. Featuring fresh cranberries simmered with orange zest and juice for a zippy filling, these bars are topped with a crunchy mix of oats and sliced almonds for a delightful contrast in texture. The almond extract adds a subtle, nutty aroma that complements the citrusy cranberry filling beautifully. With a prep time of just 20 minutes, these bars are an easy yet impressive treat ideal for holiday gatherings or as a snack with your afternoon coffee. Serve them as a unique twist on traditional cranberry desserts, and watch them disappear in no time! Keywords: Cranberry Bog Bars, cranberry dessert recipe, holiday bar recipes, cranberry almond bars, easy holiday baking.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup Unsalted butter
- 0.25 teaspoons Salt
- 3 cups Fresh cranberries
- 0.75 cup Brown sugar
- 1 tablespoon Orange zest
- 0.25 cup Orange juice
- 1 teaspoon Almond extract
- 1 cup Rolled oats
- 0.5 cup Sliced almonds
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper and set aside.
In a medium bowl, combine the flour, granulated sugar, and salt. Using a pastry cutter or fork, cut in the butter until the mixture resembles coarse crumbs.
Press the mixture firmly into the bottom of your prepared baking pan to form the shortbread crust. Bake in the preheated oven for 15 minutes or until lightly golden. Set aside to cool slightly.
While the crust is baking, prepare the cranberry filling. In a medium saucepan, combine the cranberries, brown sugar, orange zest, and orange juice. Cook over medium heat for 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Remove from heat and stir in the almond extract. Let cool for a few minutes.
In a small bowl, combine the rolled oats and sliced almonds.
Spread the cranberry mixture evenly over the baked crust. Sprinkle the oat and almond mixture over the top, pressing gently to help them adhere.
Bake the assembled bars in the oven for 25 minutes, or until the topping is lightly golden and the cranberry filling is bubbling around the edges.
Remove the pan from the oven and let the bars cool completely on a wire rack before cutting into squares or rectangles. Serve and enjoy!
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 34.4 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 181 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
