Cranberry Almond Bars Recipe

Imagine cozying up with a warm mug of tea and a perfectly chewy cranberry almond bar that you just pulled out of the oven—sounds like the ultimate chill session, right? Let me take you through this heavenly recipe that’s all about sweet cranberries, crunchy almonds, and a chewy kick that’ll have you craving more before you’ve even taken your first bite.

I adore the wonderful mix of tart dried cranberries and crunchy almonds in my Cranberry Almond Bars. Their base of all-purpose flour, with a hint of vanilla extract, makes them surprisingly balanced—not too sweet, not too nutty.

The only thing I find nutty about them is the fact that I ever had any leftover protein-rich almonds (a crop that, at my house, tends to go straight from the store into the blender for smoothies).

Cranberry Almond Bars Recipe Ingredients

• All-purpose flour: Provides structure; a primary carbohydrate source.
• Baking powder: Leavening agent that helps bars rise.
• Unsalted butter: Adds richness and moisture.
• Granulated sugar: Sweetens; adds crispiness when baked.
• Almonds: Adds crunch, protein, and healthy fats.
• Dried cranberries: Naturally sweet; adds chewy texture and fiber.

Cranberry Almond Bars Recipe Ingredient Quantities

“`html

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped almonds
• 1 cup dried cranberries
• 1/2 cup almond flour (optional)

“`

How to Make this Cranberry Almond Bars Recipe

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to preheat. Take a baking pan that measures 8 by 8 inches and line it with parchment paper. Allow the parchment paper to hang over the sides of the pan so that when the time comes, you can easily remove what you’ve baked from the pan.

2. In a medium bowl, combine the flour, baking powder, and salt. Stir to combine, then set aside.

3. In a big bowl, beat the softened butter and granulated sugar together until they’re light and fluffy. Use an electric mixer for this step. It’s a good idea to start on a lower speed and then increase it.

4. Add the eggs one at a time to the mixture of butter and sugar, beating well after each addition. Beat in the vanilla extract.

5. In the following steps, the dry ingredients will be combined with the wet mixture. This will be done in a gradual manner to ensure proper mixing and to achieve a batter that is not too thick. The goal is to achieve a smooth batter of medium thickness. The steps for combining the wet and dry mixtures are outlined below.

Steps:

1. Take the bowl with the wet mixture.

2. Take the bowl with the dry mixture.

3. Using a rubber spatula, scrape the wet mixture into the bowl with the dry mixture.

6. Carefully incorporate the chopped almonds, the dried cranberries, and the almond flour (if using) into the mixture.

7. Evenly spread the batter in the baking pan that has been prepared, using a spatula.

8. Place in the preheated oven to bake for 25-30 minutes. You will know the dish is done when the edges are golden brown and a toothpick poked into the center comes out clean.

9. Let the bars cool in the pan for about 20 minutes on a wire rack.

10. Using the parchment overhang, lift the bars out of the pan and onto a cutting board. Cut the bars into squares. Serve the squares. Enjoy!

Cranberry Almond Bars Recipe Equipment Needed

1. Oven
2. 8×8 inch baking pan
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Electric mixer
7. Rubber spatula
8. Measuring cups
9. Measuring spoons
10. Wire rack
11. Cutting board
12. Knife

FAQ

• Q: Can I use frozen cranberries instead of dried?A: Yes. However, you might want to extend the baking time just a bit to account for the extra moisture.
• Q: Is the almond flour necessary?A: No, it’s optional. It adds extra almond flavor and a slightly denser texture, but you can leave it out if you wish.
• Q: Can I substitute the butter for a vegan alternative?A: Yes, a substitute for vegan butter can be used to create the dairy-free recipe.
• Q: How do I store these bars?To prolong their lifespan, keep them in an airtight container at room temperature. They are good for 3 days this way. Store them in the fridge, and they are good for up to a week.
• Q: Can I add chocolate chips to this recipe?Of course! Adding around 1/2 cup of chocolate chips would go nicely with the cranberries and almonds.
• Q: What can I use instead of almonds if I have nut allergies?A: Sunflower seeds or pumpkin seeds can be used to replace the almonds for a version without nuts.
• Q: Can I double the recipe?Yes, just double all the ingredients and bake them in a bigger pan or in two rounds.

Cranberry Almond Bars Recipe Substitutions and Variations

1 cup whole wheat flour rather than all-purpose flour
1/2 cup melted coconut oil in place of unsalted butter
1 cup coconut sugar instead of granulated sugar
1/2 cup chopped pecans or walnuts instead of chopped almonds
1 cup dried cherries instead of dried cranberries

Pro Tips

1. Toast the Almonds: For an extra depth of flavor, consider toasting the chopped almonds before adding them to the batter. Simply spread them in a single layer on a baking sheet and toast in the preheated oven for about 5-7 minutes until they are fragrant and lightly browned. Let them cool before incorporating them into the batter.