When the holidays roll around, my kitchen fills with the sweet-tart scent of cranberries baking into soft bars that are simply irresistible. These Moist Christmas Cranberry Bars have become my go-to festive snack because they blend rich, buttery cake with bright, juicy cranberries—perfect for cozying up with a warm drink or sharing at holiday parties.
The magic lies in getting the balance just right: tender, moist with just enough crumb, and a burst of cranberry tang in every bite. I first stumbled across this style of cranberry bars years ago, tweaking the recipe to boost the chewiness without losing that festive brightness. The secret? Fresh cranberries paired with brown sugar and a touch of orange zest bring out deep holiday flavors you’ll want on your countertop all season long.
No heading needs to be written for the introduction.
Ingredients for Moist Christmas Cranberry Bars
For these bars, I stick to ingredients that bring out the best in both texture and holiday flavor without fuss. You’ll want to gather everything before you start, so the process moves smoothly.
- 1 ½ cups all-purpose flour – sifted for a light texture
- ½ teaspoon baking powder – to give the bars a gentle rise
- ¼ teaspoon baking soda – for balanced leavening
- ½ teaspoon salt – to enhance the flavor
- ¾ cup packed brown sugar – makes the batter moist with a subtle caramel note
- ½ cup unsalted butter, melted and slightly cooled – adds richness without greasiness
- 2 large eggs – room temperature for smooth mixing
- 1 teaspoon pure vanilla extract – for warm aroma and depth
- 1 cup fresh cranberries, roughly chopped – so you get bursts of tartness without big chunks
- 1 tablespoon orange zest – brightens and balances the cranberries’ tartness perfectly
- ½ cup chopped walnuts or pecans (optional) – for a nice crunch and Christmas vibe
These distinct ingredients come together to make bars that are moist but don’t fall apart – I’ve tested this repeatedly to nail the texture. You can swap walnuts or pecans for your favorite nuts or omit them if you prefer. Just note that the fresh cranberries give this recipe its signature zing – frozen berries might add too much moisture.
How to Prepare Moist Christmas Cranberry Bars: Step-by-Step Instructions
Ready to get started? These bars come together quickly, but a few tips help you avoid common mix-ups.
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Mix dry ingredients: In a medium bowl, whisk the sifted flour, baking powder, baking soda, and salt together to distribute everything evenly.
- Combine wet ingredients: In a large bowl, whisk the brown sugar into the melted butter while it’s still slightly warm but not hot—if the butter is too warm, the eggs could scramble. Add the eggs one at a time, beating well after each. Stir in the vanilla extract thoroughly.
- Fold in the dry mixture: Add the flour mixture to the wet ingredients in two parts, stirring gently but thoroughly each time. Overmixing can make the bars tough, so stop once you see no dry streaks.
- Add cranberries, orange zest, and nuts: Fold in the chopped cranberries, orange zest, and nuts (if using). This is where the festive flavor gets locked in. The orange zest especially lifts the tartness, so don’t skip it!
- Transfer and bake: Spread the batter evenly in your prepared pan. It’ll be thick, so smooth the top with a spatula. Pop the pan into the oven and bake for 30-35 minutes. Start checking at 30 minutes—you want the top to spring back lightly when touched and a toothpick inserted near the center to come out with a few moist crumbs but no wet batter.
- Cool completely: Once done, remove from the oven and let the bars cool in the pan on a wire rack for at least 30 minutes before lifting them out. This resting step is key—it helps the bars set perfectly and keeps them moist without crumbling.
- Slice and enjoy: Use the parchment overhang to lift the whole slab out, then cut into squares. These bars taste even better the next day, after the flavors settle and balance out.
Trust me, if you follow these steps, your Moist Christmas Cranberry Bars will come out with a tender crumb and bright pops of cranberry that everyone will ask for again.
Frequently Asked Questions About Moist Christmas Cranberry Bars
Can I use frozen cranberries instead of fresh?
Fresh cranberries work best because they hold their shape and provide a bright tartness without extra moisture. Frozen berries tend to release more water, which can make the bars soggy and affect baking time. If you use frozen, thaw and pat them dry first to remove excess moisture.
How long do these cranberry bars keep fresh?
Wrap them tightly or store in an airtight container at room temperature, and they’ll stay fresh for about 3-4 days. You can also refrigerate them to keep longer, but bring them to room temperature before serving for the best texture. These bars also freeze well if you want to prepare ahead.
Can I make these bars nut-free?
Absolutely! The nuts add crunch and depth, but leaving them out won’t affect the texture seriously. You might want to add an extra tablespoon of orange zest or a pinch more brown sugar to balance the flavor if you skip nuts completely.
What’s the best way to cut these bars cleanly?
Use a sharp knife and wipe it clean between cuts. Cutting when the bars are fully cooled helps, but if they’re still a bit soft, you can chill the pan briefly in the fridge to firm them up before slicing.
Tips for Success With Moist Christmas Cranberry Bars
- Don’t overmix once you add the flour; a few lumps are fine. Overworking the batter builds gluten that makes the bars tougher.
- Keep your butter warm, not hot, when mixing with eggs to avoid scrambling and curdling.
- Fresh orange zest brightens and balances cranberry tartness — don’t skip this step or substitute with dried zest, which lacks punch.
- Bake until the edges are golden and the top springs back lightly but avoid overbaking, which dries the bars.
- Cool completely before cutting to prevent crumbling and ensure neat squares.
- If you want a glossier finish, brush the top with a simple sugar syrup right after baking.
Storage & Reheating Instructions for Moist Christmas Cranberry Bars
Store these bars in a tightly sealed container at room temperature for up to 4 days. If you need longer storage, wrap them well and freeze for up to 3 months. When freezing, separate layers with parchment paper so they don’t stick together.
To reheat, pop individual bars in the microwave for 15-20 seconds until just warm—don’t overheat or they’ll dry out. You can also warm them briefly in a 300°F oven for about 5 minutes, wrapped in foil to keep moisture in.
They taste great served slightly warm with a mug of hot cider or cocoa, making them a perfect holiday treat whenever you want.
Nutrition Information Disclaimer
Nutrition details for these Moist Christmas Cranberry Bars can vary based on the specific brands and types of ingredients you use. Factors like butter content, sugar amount, and nuts can all influence calories and macronutrients. For the most accurate data, please input your exact ingredients in a trusted nutrition calculator. The values referenced here are estimates and meant only to give a general idea of the bars’ profile.
Share Your Thoughts and Enjoy the Holidays!
Now that you’ve made these Moist Christmas Cranberry Bars, I’d love to hear how they turned out for you. Did you add any twists or keep it classic? Share your feedback or questions in the comments below. If this recipe brightened your holiday baking, please leave a rating and spread the word to friends who’d enjoy a quick and tasty festive treat. Nothing beats sharing these bars around a warm kitchen or holiday gathering. Happy baking and enjoy every bite!
PrintMoist Christmas Cranberry Bars
Moist Christmas Cranberry Bars packed with 7 magical flavors to make your holiday treats unforgettable and full of festive joy
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 bars
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ½ cups all-purpose flour, sifted
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup packed brown sugar
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup fresh cranberries, roughly chopped
- 1 tablespoon orange zest
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a medium bowl, whisk the sifted flour, baking powder, baking soda, and salt together to distribute everything evenly.
- In a large bowl, whisk the brown sugar into the melted butter while it’s still slightly warm but not hot. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract thoroughly.
- Add the flour mixture to the wet ingredients in two parts, stirring gently but thoroughly each time until no dry streaks remain. Avoid overmixing.
- Fold in the chopped cranberries, orange zest, and nuts (if using), ensuring the festive flavors are evenly distributed.
- Spread the batter evenly in the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, checking from 30 minutes onwards. The bars should spring back lightly to touch, and a toothpick inserted near the center should come out with a few moist crumbs but no wet batter.
- Remove from oven and let cool completely in the pan on a wire rack for at least 30 minutes before lifting out using the parchment overhang.
- Cut into squares and serve. Bars taste best the next day after flavors settle.
