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Cranberry Walnut Bars

Cranberry Walnut Bars

Cranberry Walnut Bars

Cranberry Walnut Bars
5.0 rating based on 12,345 ratings
5/5 (3)
Course: BarsDifficulty: Difficult



This bar is made like a double-crust pie (with top and bottom crusts) with a cranberry walnut filling.


  • For the crust:
  • 2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 12 tablespoons unsalted butter, cold

  • 1 large egg — beaten

  • 2 tablespoons milk

  • For the filling:
  • 3/4 cup walnuts

  • 12 ounces fresh cranberries

  • 1 cup water

  • 1-1/4 cups granulated sugar, plus more for sprinkling

  • 2 tablespoons unsalted butter

  • 1 tablespoon amaretto


  • Make the crust
  • Combine the flour and sugar. Cut the butter into small pieces and blend it with flour until the mixture resembles coarse meal. Blend the egg and milk; pour them into the flour and mix until dough comes together. Halve the dough, form each half into a flat rectangle, wrap each half in plastic and refrigerate at least 2 hours.
  • Make the filling
  • Preheat the oven to 300°. Spread the walnuts on a cookie sheet and dry them in the oven for about 5 minutes. Bring cranberries, water, and sugar to a boil in a medium saucepan. Reduce heat to maintain a simmer and cook until berries have broken down and thickened, about 15 minutes. Remove from the heat and stir in the remaining butter and the amaretto. Cover the saucepan and set aside to allow the berries to cool and thicken. Chop the walnuts into 1/4″ chunks and stir into the cranberries. Raise the oven temperature to 375°. Lightly butter a 9×13″ baking pan.
  • Roll out the dough and assemble the bars
  • Work dough with your hands until it is pliable. On a well floured board or between sheets of waxed paper, roll one half into a 10×14″ rectangle. Lift it by rolling it around the rolling pin and unroll it over the prepared pan. Press dough into the bottom of the pan and a little up the sides. Pour cranberry filling over it. Roll second half of the dough into a 10×14″ rectangle. Roll it up onto the rolling pin, then unroll it over the
    filling. Press it down gently with your hands to fuse the layers. Sprinkle the top lightly with sugar.
  • Bake, cut, and cool
  • Bake in the middle of the oven until edges are golden brown and the center light brown, 25 to 30 minutes. Cut immediately into 36 bars, each measuring about 1×3″. Set aside to cool. Store in a cool, dry place.


Name & Location
(example: Sue in LA)

I made these for a cookie exchange and was very happy with how they turned out. I love cranberries anyway, but these were so yummy and just look pretty with the bright cranberry red filling. Instead of buttering the pan, I lined it with foil making two handles to lift them out of the pan in one sheet. I sprayed the foil with Pam. They came out of the pan perfectly. I'm going to share this one with my friends who like to bake.
- Debbie

Wanted something different for Xmas baked goods, so tried this today. Very, very good. My daughters and I have been sneaking tastes of it and it's only been out of the oven for about 1/2 hour. The crust has a nice buttery flavor, and the filling is tangy, not overly sweet. I thought I might have enough to take for Xmas dinner, but will definitely have to make another batch of these. One daughter doesn't like nuts, so after I had spread the cranberry filling on the crust, sprinkled the chopped nuts over about 2/3 of the bars. This is a real winner!
- Julie

it is SOOOO good!!!
- claudette
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