Cranberry Pecan Bars
These luscious Cranberry Pecan Bars rock! They’re filled with dried cranberries, pecans (loads of pecans) and coconut. They’re crunchy, chewy and absolutely delectable to the taste buds. Plus, they use ingredients that can be purchased year round. Because these bar-type cookies are made in a large cookie sheet they serve a lot!
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I made these bars back in early March after the world shut down with Corona Virus. I made several versions of these taste bars including Cherry, Blueberry, Heath Toffee, Coconut and this lovely cranberry concoction. Each one turned out delightfully.
I then froze all the bars so my husband could give them out when the country opened up again. I figured it might be July or even August. Thank goodness, most cookies and brownies freeze extremely well. I actually freeze stuff all the time. I like to keep my freezer stocked with goodies just in case John gets the itch to give some of them away. It’s also handy to have something on hand if I have to make a meal rather quickly for friends. I just pull dessert out of the freezer and concentrate on other things.
Cranberry Pecan Bars are totally irresistible. I recommend them for holidays (even summer holidays), potlucks, tailgating parties or family reunions. If you have to feed a crowd, this is the dessert for you. If you enjoy the taste of cranberries, these cookies will be right up your alley. Enjoy.
Cranberry Pecan Bars are irresistible.
If you enjoy dried cranberries, this is the dessert for you!
These delectable bars are chewy, crunchy and so mouthwatering.
Cranberry Pecan Bars are great to take to potlucks where you need to serve a lot of people.
Here’s what I did.
I used these ingredients.
Soften butter. Add sugar, brown sugar, eggs, vanilla, baking soda and salt.
Cream ingredients with an electric mixer until thoroughly mixed.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add coconut, pecans and dried cranberries.
Stir ingredients thoroughly to combine.
Press ingredients firmly into an 15-1/2″x20″ cookie sheet that’s been sprayed generously with cooking spray.
Bake at 350 degrees for about 30 minutes or until a toothpick inserted in center comes out clean. (I was baking several cookie sheets at a time. My cookies took about 30-40 minutes to bake completely).
Cranberry Pecan Bars are wonderful for tailgating or office parties.
If you need a delicious dessert to take to potlucks, family reunions or when grilling out with friends, this one is excellent.
Every bite is yum, yum good!
If you need a dessert to satisfy your sweet tooth, this one is delicious.
Here’s the recipe.
CRANBERRY PECAN BARS
(My own concoction)
Cranberry Pecan Bars
Equipment
- 1 15x20" cookie sheet pan
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 spatula
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
Ingredients
- 1 1/2 cups unsalted butter softened (3 sticks)
- 1 1/2 cups light brown sugar firmly packed
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking soda
- 1 tsp. sea salt
- 2 cups sweetened coconut
- 3 cups pecans coarsely chopped (measure after chopping)
- 1 1/2 cups dried cranberries
Instructions
- Preheat oven to 350°.
- Grease or spray a large 15-1/2"x20” cookie sheet with cooking spray.
- In large bowl, combine butter, sugars, vanilla, eggs, salt and baking soda.
- Beat at medium speed with an electric mixer until fluffy.
- Stir in flour, dried cranberries, coconut and pecans with wooden spoon until combined.
- Stir thoroughly; this may take 4-5 minutes.
- Spread mixture into a greased cookie sheet and pat down firmly.
- Bake at 350 degrees for about 25-30 minutes, or until lightly browned and a toothpick inserted in center comes out clean.
- Cool completely before cutting into bars.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
I was trying to use up an abundance of pecans over-purchased during the Christmas holidays. This recipe helped do that!
One thing nice about this dessert is that the ingredients are readily available all year long. You don’t have to wait until the Christmas holidays to make the recipe!
I use dried cranberries in salad all the time. But they’re even better in cookies!
Try one with a cold glass of milk. Contentment.
You may also enjoy these delicious recipes!
Cranberry Nut Vanilla Chip Bars
White Chocolate Cranberry Macadamia Cheesecake Brownies
Cranberry Pecan Bars
Equipment
- 1 15×20" cookie sheet pan
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 spatula
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
Ingredients
- 1 1/2 cups unsalted butter softened (3 sticks)
- 1 1/2 cups light brown sugar firmly packed
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking soda
- 1 tsp. sea salt
- 2 cups sweetened coconut
- 3 cups pecans coarsely chopped (measure after chopping)
- 1 1/2 cups dried cranberries
Instructions
- Preheat oven to 350°.
- Grease or spray a large 15-1/2″x20” cookie sheet with cooking spray.
- In large bowl, combine butter, sugars, vanilla, eggs, salt and baking soda.
- Beat at medium speed with an electric mixer until fluffy.
- Stir in flour, dried cranberries, coconut and pecans with wooden spoon until combined.
- Stir thoroughly; this may take 4-5 minutes.
- Spread mixture into a greased cookie sheet and pat down firmly.
- Bake at 350 degrees for about 25-30 minutes, or until lightly browned and a toothpick inserted in center comes out clean.
- Cool completely before cutting into bars.
6 Comments
stumble guys
February 14, 2023 at 8:36 pm
Hi, Can I use White chocolate?
Teresa Ambra
February 15, 2023 at 12:53 pm
Sure.
Barbara Duncan
June 2, 2020 at 5:51 pm
bduncan403@gmail.com
Is the baking sheet size correct? 18” x 26”. My oven is not even that wide. Do you have a special oven?
Teresa
June 3, 2020 at 1:17 pm
Hi, Barbara. I went and remeasured my ovens and my cookie sheet. You are correct. I’m not sure where I got those dimensions. The 3/4 sheet pan I have is actually 15-1/2″ x 20″. I’ve corrected the recipe to reflect this. The inside of my ovens run 24-inches horizontally. Thank you so much for bringing this to my attention.
Mary Hickey
June 2, 2020 at 7:11 am
can you 1/2 this recipe?
Teresa
June 2, 2020 at 2:15 pm
Hi, Mary. Absolutely! Or you can freeze them for later.