Okay, friends, gather ’round because I’m about to share something truly special: my recipe for cranberry caramel bars. If you love the gooey, buttery goodness of a classic caramel slice, but crave a little something *extra*, then prepare to be obsessed. Seriously, these bars are like the sophisticated older sister of your everyday caramel treat, all dressed up for the holidays with a tart cranberry twist. I remember the first time I made these; it was Thanksgiving and I needed a dessert that wasn’t pie. Everyone went absolutely nuts for them and now, no holiday is complete without a batch. They are perfectly chewy, sweet, tangy, and ridiculously addictive. Trust me on this one, you’ll want to make these again and again!
What is Cranberry Caramel Bars?
Think of cranberry caramel bars as the perfect marriage between a shortbread crust, a luscious caramel filling, and a vibrant burst of cranberries. It’s essentially a layered dessert that offers a symphony of textures and flavors. The base is a buttery, slightly crumbly shortbread, providing a sturdy foundation for the gooey caramel. Then comes the star of the show: a rich, decadent caramel, infused with the tangy sweetness of fresh or frozen cranberries. The cranberries not only add a beautiful color and a festive touch, but they also cut through the sweetness of the caramel, creating a perfectly balanced treat. I sometimes drizzle a little white chocolate over the top for extra fancy points but honestly, they are incredible just as they are. It’s like a caramel slice went to finishing school and came back utterly irresistible!
Why you’ll love this recipe?
There are so many reasons to fall head-over-heels for these cranberry caramel bars, but here are my top contenders. First and foremost, the flavor is out of this world. The buttery shortbread, the rich caramel, and the tart cranberries create a flavor explosion that’s both comforting and exciting. Seriously, my mouth is watering just thinking about it. Then, there’s the simplicity. Despite their impressive appearance and sophisticated flavor, these bars are surprisingly easy to make. I’ve made these countless times and it never fails to impress guests or family members. What I love most is that it uses ingredients you probably already have in your pantry, especially around the holidays. It’s such a comforting, crowd-pleasing, and surprisingly simple dessert to make.
• **Flavor**: The combination of sweet, tart, and buttery is simply divine. You get the rich, comforting caramel, the bright cranberry tang, and the slightly salty shortbread all dancing on your taste buds.
• **Simplicity**: No complicated techniques or fancy equipment required. Just a few basic steps and you’re on your way to caramel bliss. This is a great one to do with kids as well!
• **Cost-efficiency**: The ingredients are relatively inexpensive and readily available, making this a budget-friendly dessert option.
• **Versatility**: Perfect for holiday gatherings, potlucks, or even just a cozy night in. You can easily adapt the recipe to your liking, using different types of cranberries or adding other mix-ins. I sometimes add chopped pecans to the caramel for a little extra crunch!
These cranberry caramel bars are a definite upgrade to your standard caramel slice. I think you’ll find that they are absolutely the best of both worlds: easy to make and impressive to serve. What more could you ask for?
How do I make Cranberry Caramel Bars?
Quick Overview
How do you make cranberry caramel bars? What’s the best way to make a shortbread crust? While the crust is cooling, you’ll make the cranberry caramel filling on the stovetop, combining the ingredients. Butter, sugar, cream, and cranberries. Once the caramel is thick and gooey, pour it over the crust and bake again until set. Let the bars cool completely before serving. What is the hardest part of waiting for them to cool down enough to eat?
Ingredients
For the Shortbread Crust: What is the recipe
• 1 cup (2 sticks) unsalted butter, softened: Make sure your butter is properly softened for a smooth dough. I usually leave it out for about an hour before starting.
• ½ cup granulated sugar: Adds sweetness and helps create a tender crust.
• 1 teaspoon salt: Enhances the flavors of the other ingredients.
• 2 ¼ cups all-purpose flour: Provides structure to the crust. Spoon and level the flour for accurate measurement.
For the Cranberry Caramel Filling:
• 1 cup (2 sticks) unsalted butter: Again, use good quality butter for the best flavor.
• 2 cups packed light brown sugar: Adds a rich, caramel-like flavor.
• 12 cup heavy cream: Creates a creamy, luscious caramel.
• ¼ cup corn syrup: Prevents crystallization and keeps the caramel smooth. I have used maple syrup too for a different flavour profile.
• ½ teaspoon salt: Balances the sweetness of the caramel.
• 1 teaspoon vanilla extract: Enhances the overall flavor.
• 1 ½ cups fresh or frozen cranberries: Adds a tart and festive touch. If using frozen, don’t thaw them before adding them to the caramel.
For the Optional Glaze:
• 4 ounces white chocolate, chopped: Adds a touch of sweetness and visual appeal. I like to use a good quality white chocolate for the best flavor. How do you create a glossy glaze?
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. How do I lift bars out of a pan? I always do this – it’s a lifesaver.
Step 2: Mix Dry Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. Beat in the sugar. Gradually add the flour, mixing until just combined. What should I do if I want a crumbly crust?
Step 3: Press into Pan
Press dough into the prepared baking pan. I find that using the bottom of a measuring cup helps to create an even surface. Don’t worry if it looks a little crumbly – it will bake up nicely.
Step 4: Bake the Crust
Bake for 20-25 minutes, or until the crust is lightly golden brown. Let it cool slightly while you prepare the caramel filling. This is important because you don’t want to melt the whole bar structure.
Step 5: Make the Caramel Filling
In a medium saucepan, combine the butter, brown sugar, heavy cream, corn syrup, and salt. Set aside. Cook over medium heat, stirring constantly, until the butter is melted and the sugar dissolved. Remove from heat and let cool completely. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until the caramel is thick and crispy. Is it golden brown? What is the best way to cook caramel? Remove from heat and stir in the vanilla extract and cranberries.
Step 6: Pour & Bake Again
Pour the cranberry caramel filling evenly over the baked crust. If the caramel is set, return to the oven and bake for another 15-20 minutes, or until bubbly. The edges should be slightly golden brown. I check on them often during this stage to make sure the caramel doesn’t burn.
Step 7: Cool Completely
Let the bars cool completely in the pan before slicing. This is crucial! If you try to slice them while they’re still warm, the caramel will be a gooey mess. I usually let them cool at room temperature for a couple of hours, then transfer them to the refrigerator. How do I chill in the refrigerator? They slice much easier when they’re cold.
Step 8: Add Optional Glaze
If you’re using the white chocolate glaze, melt the dark chocolate and heavy cream together. (Optional) In a microwave-safe bowl, whisk together all the ingredients until smooth. How do you apply glaze to cooled bars?
Step 9: Slice & Serve
Lift the bars out of the pan using the parchment paper overhang. Slice into squares and serve. These are delicious served at room temperature or chilled. Enjoy!
What should I serve it with?
Cranberry caramel bars are incredibly versatile and can be enjoyed in a variety of ways. What are some of my favorite serving suggestions?For Breakfast:What’s a good way to serve coffee or latte in the morning? The sweetness of the caramel and the tartness of cranberries provide a perfect pick-me-up.For Brunch: Add these bars to a brunch buffet alongside fresh fruit, yogurt parfaits, and mini quiches. They add a touch of elegance and sweetness to any brunch spread.
As Dessert: Serve these bars as a simple yet satisfying dessert after dinner. They’re especially delicious with a scoop of vanilla ice cream or a dollop of whipped cream.
For Cozy Snacks:What are some of the best bars to serve with tea or hot chocolate? What are some great travel ideas for kids to take on road trips? My family loves to have these around during the holidays. What are some good snacks to snack on while decorating the Christmas tree or watching a movie? What are some great hostess gifts? I always bring a plate of these to my holiday party and they are always devoured. Is it possible to
How do I make Cranberry Caramel Bars?
What are some of the best ways to make a perfect batch of cookies? What is cranberry caramel?Butter is Key: Use good quality butter for the best flavor in both the crust and the caramel. Trust me, it makes a difference! I prefer using European-style butter, which has a higher fat content and richer flavor.
Don’t Overmix the Crust: Overmixing the shortbread crust will result in a tough, dense texture. Mix the ingredients until just combined, then gently press the dough into the pan.
Watch the Caramel: Keep a close eye on the caramel while it’s simmering. It can burn easily if you’re not careful. Stir frequently and adjust the heat as needed.
Use a Candy Thermometer: For the most accurate results, use a candy thermometer to ensure the caramel reaches the perfect temperature. Aim for 245°F (118°C), which is the firm-ball stage.
Cool Completely: Let the bars cool completely before slicing. This is essential for preventing a gooey mess. I recommend chilling them in the refrigerator for at least a couple of hours.
Add a Sprinkle of Salt: Before the glaze (if using) sets, sprinkle a pinch of flaky sea salt over the top. This enhances the sweetness of the caramel and adds a touch of sophistication.
Ingredient Swaps: You can also swap out the cranberries for other dried fruits, such as cherries or raisins. Or, add some chopped nuts, such as pecans or walnuts, for extra crunch. I’ve even tried adding a layer of chocolate chips to the crust for a double-chocolate caramel bar!
Storing and Reheating Tips
These cranberry caramel bars are best stored in an airtight container at room temperature. They will keep for up to 3-4 days. You can also store them in the refrigerator for up to a week.
Room Temperature: Store the bars in an airtight container at room temperature for up to 3-4 days. Keep them out of direct sunlight and away from heat sources.
Refrigerator Storage: Store the bars in an airtight container in the refrigerator for up to a week. This will help them stay fresh and prevent the caramel from becoming too soft.
Freezer Instructions: To freeze the bars, wrap them individually in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2-3 months. Thaw them overnight in the refrigerator before serving.
Glaze Timing Advice: If you’re planning on freezing the bars, it’s best to add the glaze after thawing them. The glaze can become brittle and crack during freezing.
Frequently Asked Questions
Final Thoughts
So there you have it, my friends! My recipe for cranberry caramel bars. I truly hope you give these a try. They are the perfect combination of sweet, tart, and buttery, and they are sure to be a hit with everyone you share them with. These cranberry caramel bars really are incredibly easy to make, and the result is something truly special. The tartness of the cranberries cuts through the richness of the caramel, creating a perfect balance of flavors that’s both comforting and exciting. If you’re looking for other holiday recipes to try, I highly suggest browsing my dessert section! I have a ton of great ideas for all occasions. Now go ahead, get baking, and let me know how yours turn out! Happy baking!
Cranberry Caramel Bars
Ingredients
Crust Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Brown sugar
- 0.5 teaspoon Salt
- 1 cup Cold unsalted butter Cut into cubes
Filling Ingredients
- 1 cup Cranberries
- 1 cup Sugar
- 0.5 cup Brown sugar
- 0.25 cup Butter melted
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Prepare a 9x13 inch baking pan.
- Combine flour, brown sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Press the crumb mixture into the prepared pan.
- In a saucepan, combine cranberries, sugar, brown sugar and melted butter. Bring to a boil, then reduce heat and simmer until cranberries burst and mixture thickens.
- Pour cranberry mixture over the crust.
- Bake for 30-35 minutes, or until golden brown.
