Featured Recipe
Cranberry Almond Bars Refined
By Kate
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Bars with a nutty crumb base and tart cranberry topping. Modified quantities with less sugar in the topping and flour swapped. Honey replaces part of the sugar, adding depth. Walnuts instead of almonds for texture variation. Pressed cranberry layer releases a hint of zesty tartness when baked. The base is chilled before baking to hold its shape, avoiding soggy crusts. Bake until amber edges and bubbly bubbling, not overcooked or wet in center. Cut neat bars once cool, stored at room temperature, absorb ambient moisture—expect slight softening over time. Visual cues and aromas guide doneness more than timers.
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Prep:
30 min
Cook:
40 min
Total:
Serves:
about 24 bars
dessert
snacks
baking
vegetarian
easy
Introduction
Chilling dough ahead prevents a soggy mess. Cranberries bring tart juiciness, balanced by honey and nutty walnuts. The goal? A base firm enough to cut, topping softly bursting with fruit flavor. Cream butter and sugar right; don’t overbeat egg once added or risk cracking crust. Toast nuts for aroma and texture contrast, grabbing background notes. Finger test dough consistency before baking—too sticky, longer chill. Bubbles around edges mean juices caramelized, bar edges golden, often more reliable indicators than timer. Cooling bars intact changes texture; resist slicing hot. Eligible for room storage but no humid air—they soften fast. A tiny cornstarch bit in topping kills watering issues in rainier seasons. Replace walnuts with pecans or macadamias but stay consistent in chop size for even bake.
Ingredients
BASE
- 180 ml (3/4 cup) all-purpose flour
- 2.5 ml (1/2 tsp) baking powder
- 1 pinch salt
- 120 ml (1/2 cup) unsalted butter
- 90 ml (6 tbsp) brown sugar
- 1 large egg
- 20 ml (1 1/3 tbsp) whole milk
- 125 ml (1/2 cup) toasted walnuts, chopped
- 320 ml (1 1/3 cups) fresh cranberries
- 20 ml (1 1/3 tbsp) fresh lemon juice
- 60 ml (4 tbsp) granulated sugar
- 15 ml (1 tbsp) honey
- 30 ml (2 tbsp) chopped toasted walnuts
TOPPING
About the ingredients
Flour modified down 25% for lighter crumb; careful handling preserves structure. Baking powder ensures lift without toughness. Butter at room temp but firm avoids greasy base. Brown sugar reduced in base, partially replaced by honey in topping; adds moisture and complex sweetness, also keeps bars tender. Milk quantity lowered slightly, aids dough binding without sogginess. Swap almonds for walnuts—not just taste, texture differs. Toast nuts dry in skillet until fragrant but not burnt—that’s crucial for aroma. Fresh cranberries preferred for tartness and juiciness; frozen can substitute but expect more liquid release. Lemon juice brightens berry flavor, essential for balance. Sugar in topping lessened to control cranberry sharpness, ensuring you get tart-sweet harmony. Honey adds depth compared to all granulated. Can adapt milk type—nut or oat milks work but watch final dough texture.
Method
PREP WORK
- Line an 8-inch square pan with parchment. Butter sides and ends where parchment won’t reach. Don't skimp on butter; helps release and golden edges.
- Whisk flour, baking powder, salt in a bowl. Cold butter cut into pieces. Brown sugar creamed with butter until fluffy but not melting. Temperature matters here; room temp butter ready to work but not greasy. Beat in egg until smooth. Alternate adding dry mix and milk at low speed; don't overmix or base toughens.
- Fold in walnuts gently with wooden spoon or spatula. Press this dough evenly into pan. Important to get consistent thickness. Refrigerate base 20 minutes minimum. This chilling step avoids a runny base later—firmer crust, cleaner cuts.
- In a bowl combine fresh cranberries, lemon juice, sugar, honey. The sugar/honey combo tones down cranberry tartness, honey adds subtle floral undertones. Stir and crush a handful of cranberries with back of spoon to release juices. Spoon mixture atop chilled base, pressing cranberries slightly into dough for adhesion.
- Scatter walnuts over top, not too densely; walnuts toast further during baking for crunch and aroma.
- Place rack in oven center. Preheat oven to 165°C (325°F). Slightly lower than standard to allow even cooking through without burning edges. Bake 40 to 45 minutes; watch for bubbling cranberry juices at edges, golden rim forming around bars, center set but with slight jiggle—the bars firm up on cooling.
- Avoid opening oven door in first 30 minutes to prevent temperature shocks.
- Cool completely in pan on wire rack. Warm bars prone to crumble when cutting. Once cool, lift parchment to remove bars from pan. Cut bars about 5 cm by 2.5 cm (2 x 1 inches). Store at room temperature in airtight container. They soften slightly with time, the crumb and fruit infuse into one.
- If base too soft, ensure butter not too warm during creaming. Chill dough longer next time, even flash freeze 10 minutes. Cranberry layer can release excess juice if cranberries very juicy—strain some liquid or add cornstarch pinch next batch for thicker topping.
- Walnuts can be swapped for pecans or hazelnuts for different flavor profile. Use maple syrup instead of honey for another sweet note. Milk can be replaced with oat or almond milk; adapt accordingly, batter should be spreadable but firm.
- Pressing cranberries into base gently ensures they don’t slide off after baking. Watch color changes; golden brown edges, crisply set topping—they tell more than clock. Cut bars fully cooled to get clean edges; warm bars crumble and stick.
- If lacking a mixer, beat butter sugar until creamy with sturdy spoon or whisk, takes longer but doable. Use a serrated knife for cutting bars without squashing.
BASE MIXING
TOPPING PREP
BAKING
COOLING & SERVING
TROUBLESHOOTING
NOTES
Technique Tips
Butter parchment well for easy unmolding. Mixing dry ingredients separately prevents uneven leavening pockets. Creaming butter and sugar traps air, vital for tender crumb; don’t rush. When adding egg, slow speed avoids curdling. Alternating dry and wet ingredients limits gluten formation; overmixing equals chewy, dense result. Gently folding nuts preserves structure. Chilling base gives time for butter to firm, improving dough stability in oven—skip, risk spreading and tough bars. Cranberry mix: crush some berries to release juices, distributing flavor, but don’t pulverize, keeps texture contrast. Press topping to adhere, prevents sliding on slicing. Baking low and slow 165°C avoids burnt edges with raw centers. Watch visual cues, not just time: bubbling edge juices and golden edges signal done. Let bars cool fully; warm bars crumble. Use sharp serrated knife, sawing gently to cut clean bars. Store in airtight container at room temp; refrigeration causes toughness, moisture changes texture. Pantry storage short term only; stale bars benefit from warming before serving.
Chef's Notes
- 💡 Butter and line pan well. Parchment's help in lifting bars out. Crisp edges crucial; golden at the bottom indicates readiness. Chill before baking; control moisture.
- 💡 Use room temp butter, mix light and fluffy. Creaming well makes a difference. Watch for browning on edges; it signals you're close. Don't rush the mixing.
- 💡 Chilling dough matters. Avoid warm butter, risk soggy crust. Ensure even spreading; cook times vary, often better visual cues than a timer. Check edges.
- 💡 Press those cranberries lightly. They'll stick better and burst flavor; do it without crushing. Release juices, don't pulverize. Texture contrast key.
- 💡 Experiment with nuts; swap walnuts for pecans for a different crunch. Honey adds depth; try maple syrup if you want unique sweetness. Adjust milk types.
