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Best Cranberry Pecan Pie Bars with Brown Sugar Crust

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These cranberry pecan pie bars feature a buttery brown sugar shortbread crust and a sweet-tart filling with bursts of cranberry and crunchy pecans. They’re quick, easy, and perfect for bake sales, holiday parties, or any gathering.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup packed light brown sugar
  • ½ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ¾ cup packed light brown sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon vanilla extract (pure)
  • ¼ teaspoon salt
  • 1 ½ cups fresh or frozen cranberries (if frozen, do not thaw)
  • 1 cup chopped pecans
  • ¼ cup unsalted butter, melted and slightly cooled

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with nonstick spray.
  2. In a medium bowl, whisk together 1 ½ cups flour, ½ cup brown sugar, and ¼ teaspoon salt. Add cold butter cubes. Cut in with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized butter pieces.
  3. Press mixture evenly into the bottom of the prepared pan. Bake for 15 minutes, until edges are just golden. Let cool on a wire rack for 10 minutes.
  4. In a small bowl, whisk together eggs and ¾ cup brown sugar until smooth and slightly thickened, about 1 minute. Add melted butter, vanilla, and ¼ teaspoon salt; whisk until combined. Sprinkle ¼ cup flour over top and whisk until no lumps remain.
  5. Gently fold in cranberries and pecans with a spatula. Do not overmix.
  6. Pour filling over pre-baked crust and spread evenly. Bake for 25-30 minutes, until edges are set and center is slightly jiggly. A toothpick inserted near center should come out with moist crumbs.
  7. Cool completely in the pan on a wire rack. Use parchment overhang to lift bars out. Cut into 16 squares.

Notes

For best results, keep butter cold for the crust. Do not overbake the filling; it will set as it cools. Toast pecans for extra flavor. Bars taste even better the next day. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 3 months.

Nutrition

Keywords: cranberry pecan pie bars, brown sugar shortbread, easy dessert, bake sale, holiday bars

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