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Cranberry Pecan Bars
A perfect holiday dessert with cranberries and pecans on a shortbread crust.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
12
bars
Calories
376
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
9 x 13" Baking Dish
Food Processor
Ingredients
For the Crust
1 ¼
cup
flour
½
cup
pecans
½
cup
butter, salted
cut into small pieces
¼
teaspoon
salt
¾
cup
sugar
For the Filling
3
eggs
¾
cup
sugar
1
teaspoon
vanilla
1 ½
cups
cranberries
2
cups
pecans
US Customary
-
Metric
Instructions
Crust
Place flour, pecans, butter, salt and sugar in a food processor. Process until all ingredients are combined. Mixture will appear dry and lumpy.
1 ¼ cup flour,
½ cup pecans,
½ cup butter, salted,
¼ teaspoon salt,
¾ cup sugar
Pour into a 9"x13" baking dish. Press dough down with your hands. Press edges down so all surface area is even.
Bake in a preheated 350 oven for 10 minutes.
Filling
While the crust is baking, put eggs, sugar, and vanilla into the same food processor bowl (no need to rinse). Process until combined
3 eggs,
¾ cup sugar,
1 teaspoon vanilla
Add cranberries. Pulse until cranberries are chopped, but still have some large pieces.
1 ½ cups cranberries
When crust comes out of oven, pour filling mixture over hot crust.
Sprinkle pecans over filling.
2 cups pecans
Continue baking for an additional 30 minutes.
Allow bars to completely cool before slicing.
Notes
Allow bars to fully cool before cutting.
Nutrition
Serving:
1
bar
|
Calories:
376
kcal
|
Carbohydrates:
39
g
|
Protein:
5
g
|
Fat:
24
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
0.3
g
|
Cholesterol:
61
mg
|
Sodium:
126
mg
|
Potassium:
127
mg
|
Fiber:
3
g
|
Sugar:
26
g
|
Vitamin A:
315
IU
|
Vitamin C:
2
mg
|
Calcium:
26
mg
|
Iron:
1
mg