Cranberry Macadamia Crunch Bars
Satisfy your sweet tooth with these irresistible Cranberry Macadamia Crunch Bars! Featuring a buttery oat crust layered with a tangy and vibrant cranberry filling, this recipe delivers the perfect balance of tart and sweet in every bite. Toasty macadamia nuts add a rich, nutty crunch, while a hint of orange juice and vanilla infuses subtle citrus and aromatic notes. Easily made in just under an hour, these bars are a delightful treat for holiday gatherings, afternoon snacks, or dessert. With their golden crumb topping and jewel-like cranberries, they’re as beautiful as they are delicious. Plus, they store well, making them a great make-ahead option. Discover how simple ingredients can create a show-stopping dessert that’s bound to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 cup unsalted butter
- 1.5 cups rolled oats
- 1 cup dried cranberries
- 0.75 cup macadamia nuts, chopped
- 0.5 cup granulated sugar
- 2 tablespoons cornstarch
- 0.25 cup orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking powder, and salt. Mix thoroughly.
Cut the butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter in until the mixture becomes crumbly and holds together when pinched.
Press two-thirds of the crumb mixture firmly into the prepared pan to create an even crust. Set the remaining mixture aside for the topping.
In a separate bowl, combine the dried cranberries, granulated sugar, and cornstarch. Mix until the cranberries are evenly coated.
Add the orange juice and vanilla extract to the cranberry mixture, stirring until well incorporated.
Spread the cranberry filling evenly over the crust in the pan.
Sprinkle the chopped macadamia nuts over the cranberries, followed by the reserved crumb mixture. Gently press the topping into place.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling is bubbling.
Remove the pan from the oven and let the bars cool completely in the pan for about 1-2 hours.
Using the parchment paper overhang, lift the bars out of the pan and transfer to a cutting board. Slice into 16 squares or bars.
Store in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 27.7 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 121 mg | 3% | |
*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.
