Cranberry Cinnamon Nut Bars
Soft, chewy, and brimming with warm, spiced flavors, these Cranberry Cinnamon Nut Bars are the perfect treat for any occasion. Infused with the cozy essence of cinnamon, each bite is packed with bursts of sweet-tart dried cranberries and the satisfying crunch of chopped walnuts. With just 15 minutes of prep time, these easy-to-make bars come together using simple pantry staples, making them an ideal dessert or snack option. Lightly dusted with powdered sugar for an extra touch of sweetness, they’re perfect for holiday gatherings, afternoon tea, or even as a lunchbox surprise. These homemade bars are a delightful blend of rustic charm and festive flavors, sure to impress family and friends alike.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 150 grams brown sugar
- 50 grams granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 180 grams all-purpose flour
- 1.5 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 100 grams dried cranberries
- 100 grams chopped walnuts
- 2 tablespoons powdered sugar (optional, for topping)
Instructions
Preheat your oven to 180°C (350°F). Line a 9x9 inch (23x23 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large microwave-safe bowl, melt the unsalted butter. Allow it to cool slightly, then whisk in the brown sugar and granulated sugar until well combined.
Add the vanilla extract and eggs to the butter-sugar mixture. Whisk until smooth and creamy.
In a separate bowl, sift together the all-purpose flour, cinnamon, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until combined.
Fold in the dried cranberries and chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it out into an even layer with a spatula.
Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (avoid overbaking to keep the bars chewy).
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Place them on a cutting board and slice into 12 equal pieces.
If desired, dust the tops with powdered sugar before serving. Store the bars in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.8 g | 232% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 452.2 g | 164% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 288.2 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 346 mg | 27% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1063 mg | 23% | |
*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.
