Cranberry Pecan Pie Bars

These delicious and easy to prepare cranberry pecan pie bars feature cranberries, pecans, maple syrup and oats are perfect for holiday parties and gatherings.

They're wholesome, hearty and only lightly sweetned so the pecan and cranberry flavors really shine.

How to make cranberry pecan pie bars

Featured Ingredients

Crust:

• Butter: The "liquid" that brings the crust together.
  • It provides a delicious flavor and beautiful mouth feel.
• Flour and oats: The hearty, wholesome texture of flour + oats makes the perfect crust.
• Flax: For a boost of nutrition and nuttiness.
• Maple syrup: To lightly sweeten the crust.

Filling:

• Cranberries: Fresh or frozen cranberries.
• Pecans: Chopped pecans mixed with cranberries to make these delish bars.
• Sugar and maple syrup: A mix of both helps sweeten the filling and provides a maple flavor.
• Cornstarch: To thicken the filling.
• Butter: For flavor.

Step-by-Step Instructions

1. Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper and set aside.
2. Place crust ingredients into the bowl of a food processor and pulse until a crumbly dough forms.
3. Press into the prepared baking dish until flat and even and bake 25 minutes, until slightly browned and set. Let crust slightly cool.
4. In a medium mixing bowl, stir together filling ingredients until combined.
5. Pour filling onto the crust and bake an additional 15-20 minutes, until filling is set.
6. Refrigerate until bars are completely cooled, then remove from the pan by pulling the parchment paper out onto a flat surface.
7. Slice into bars and serve.

Recipe Subtitutions and Alterations

• For the butter: Try with coconut oil.
• For the flour: Use any all-purpose flour, such as whole wheat, whole wheat pastry, whole wheat white, all-purpose, gluten free all-purpose or oat flour.
• For the maple syrup: Try with honey.
• For the cranberries: Try with fresh or frozen berries.
• For the pecans: Try with walnuts.

Nutrition Considerations

• To make them gluten free: Use gluten free all-purpose flour and gluten free oats.
• To make them dairy free: This recipe does not contain gluten.
• To make them vegan: Use coconut oil instead of butter.
• To make them egg free: This recipe does not contain eggs.

Storage Tips

• To eat right away: Store in an airtight container or sealed Ziploc bag at room temperature or in the refrigerator up to 2 weeks.
• To freeze: Store in an airtight container or sealed Ziploc bag at room temperature up to 2 months.
  • Let thaw at room temperature.

Holiday desserts you'll love:

• Sweet Potato Pie with Maple Whipped Cream
• Winter Citrus and Pomegranate Mascarpone Cups
• Cranberry Pecan Pie Bars
• Cranberry Goat Cheese Stuffed Pears
• Peanut Butter Yogurt Cookies with Dark Chocolate

Print