These Cranberry Caramel Bars have a crumbly oat crust, filled with tart cranberries and sweet caramel — a match made in heaven!
Got cranberries? Try these Cranberry Bliss Bars or this Cranberry White Chocolate Fudge next!
Table of Contents
I know you think I haven’t eaten anything except baking for the last few weeks now.
That’s not entirely true.
I mean, you can be sure I’ve been doing a lot of taste-testing. But I occasionally try to be a responsible mother and cook real food.
It’s just more fun to tell you about all kinds of sweet, gooey things you can make for Christmas instead.
So, I was perusing my Southern Living Christmas cookbook, the same cookbook I got this recipe from, and I found this gem. I had in fact passed by it many, many times.
Because there was no picture.
I think that’s kind of a thing of the past, right? Cookbooks without pictures? I mean, how am I supposed to know if I did it right?
Anyway, so I made them.
And they were delicious.
I don’t make a lot of things with fresh cranberries (or even a lot of cranberry sweets altogether), but these are such a pretty pink addition to your holiday baking plates!
I first posted this recipe back in 2014, so it was time for an update!
They are crumbly and sweet and tart and crunchy and gooey and everything you could want in a cookie bar 😉
Variations on these Cranberry Caramel Bars:
- Swap half of the cranberries with raspberries for an extra fruity twist
- Add a ½ teaspoon of cinnamon to your oat crumble crust
- Drizzle with caramel and serve warm with ice cream (plates and forks required!)
- Swap the fresh cranberries for frozen, but be sure to add 1 tablespoon of corn starch so the filling is not too juicy
- Add a sprinkling of white chocolate chips to your cranberries before spreading on your caramel.
How to store Cranberry Caramel Bars:
You can store these bars at room temperature for 24 hours, refrigerate for 1 week, or freeze for up to 3 months.
We usually freeze them because I love having a stash of freezer baking to pull out if we have last minute guests!
More Cranberry recipes:
Love cranberries? Check out these recipes!
- Orange Cranberry Bread — perfect for Christmas brunch!
- White Chocolate Cranberry Sweet Rolls — for breakfast or dessert.
- Slow Cooker Cranberry Apple Cider — to keep you warm on a chilly night!
- Cranberry Bacon Jam Crostini — the perfect sweet/savory/smoky bite.
Cranberry Caramel Bars
written by Ashley Fehr
Ingredients
- 3 cups fresh cranberries (if using frozen, add 1 tbsp corn starch)
- 6 tbsp sugar
- 2 1/3 cup all-purpose flour divided
- 1/2 tsp baking soda
- 2 cups regular large oats
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 cup butter melted
- 3/4 cup chopped pecans
- 1 cup caramel sauce
Glaze (optional)
- 1/4 cup powdered icing sugar
- 1 tablespoon milk
Instructions
- Line a 9×13″ pan with tin foil and spray with non stick spray. Preheat oven to 350 degrees F.
- Stir together cranberries and 6 tbsp sugar. Set aside.
- Combine 2 cups flour, baking soda, oats, sugar and brown sugar in a large bowl. Stir in melted butter until crumbly. Set aside 1 cup of flour mixture.
- Press remaining flour mixture into prepared pan and bake for 6-8 minutes, until crust appears dry but not browned.
- Sprinkle crust with cranberries and pecans. Combine caramel sauce with remaining ⅓ cup flour and pour over top. Sprinkle with remaining flour mixture and press down gently. Bake 20-25 more minutes until lightly browned.
- Cool on a wire rack and cut into bars.
Glaze (optional)
- Stir together powdered sugar and milk until combined. It should be quite thick — add additional milk or sugar if necessary to reach desired consistency
Nutrition Information
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Jone says
Have you tried sprinkling chocolate chips in with the cranberries?
The Recipe Rebel says
I have not, but if you decide to experiment, I’d love to know how it goes!
Cindy says
I would like to try this recipe but I’m wondering if I can omit the Carmel sauce to reduce calories?
The Recipe Rebel says
Hi Cindy! I’ve only tested the recipe as is but you could try it out. If you decide to experiment, let me know how it goes!
Jan says
Hi Ashley
Are the cranberries supposed to be left whole or be chopped? I just made tis recipe. It is cooling and looks wonderful. But I’m still wondering about the cranberries! Thanks
The Recipe Rebel says
Hi Jan! They are left whole. Hope you enjoy them!
Lynne Rasmussen says
Love this soooo much!!! Eating as i type lol. Will make again soon for sure. Followed recipe to the T! Fantastic!!!
The Recipe Rebel says
Hi Lynne, So glad you enjoyed the recipe! Thank you for this kind review!
Deb says
Would love to make these,but wondering about carmel sauce. Are you using carmel ice cream topping or what?
Ashley Fehr says
Yes, just jarred caramel ice cream topping works great!
wilhelmina says
I was so surprised at how deliciously cranberry and caramel go together! I loved these bars and they have inspired me to try this combo in other things!
Ashley Fehr says
Thanks Wilhelmina!