Cranberry Pecan Squares
Elevate your dessert game with these irresistible Cranberry Pecan Squares—a perfect balance of buttery shortbread crust and a rich, gooey filling packed with tart cranberries, crunchy pecans, and a hint of maple sweetness. This festive treat is incredibly simple to make, with just 20 minutes of prep time, and is baked to golden perfection in under an hour. Bursting with vibrant flavors and textures, these squares are ideal for holiday gatherings, potlucks, or even as an indulgent snack. Serve them fresh from the pan, or store them for later—either way, they’re a crowd-pleaser that’s both visually stunning and deliciously satisfying. Try these Cranberry Pecan Squares today and enjoy a dessert that tastes as good as it looks!
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Recipe Information
Ingredients
- 170 grams unsalted butter (softened)
- 150 grams granulated sugar
- 1 teaspoon pure vanilla extract
- 250 grams all-purpose flour
- 0.5 teaspoon salt
- 150 grams fresh cranberries
- 120 grams pecans (chopped)
- 200 grams brown sugar
- 2 eggs
- 2 tablespoons pure maple syrup
- 2 tablespoons all-purpose flour (for filling)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch square baking pan and line it with parchment paper, leaving overhang on the sides for easy removal.
In a large mixing bowl, cream together the softened butter, granulated sugar, and vanilla extract until light and fluffy.
Gradually add the all-purpose flour and salt to the butter mixture, mixing until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking pan to form the crust. Prick the crust all over with a fork to prevent bubbling, then bake in the preheated oven for 15 minutes or until lightly golden.
While the crust bakes, prepare the filling. In a medium bowl, whisk together the eggs, brown sugar, maple syrup, and 2 tablespoons of flour until smooth.
Gently fold the cranberries and chopped pecans into the filling mixture.
Once the crust is ready, pour the cranberry-pecan filling over the warm crust. Spread it evenly using a spatula.
Return the pan to the oven and bake for an additional 30 minutes, or until the filling is set and slightly golden on top.
Remove the pan from the oven and let it cool completely on a wire rack. Once cooled, lift the bars out using the parchment overhang and cut into 16 squares.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
4643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.6 g | 303% | |
| Saturated Fat | 98.2 g | 491% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 602.9 g | 219% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 372.5 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 408 mg | 31% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1392 mg | 30% | |
*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.
