Cranberry Coconut Bars Recipe

Name: Cranberry Coconut Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons cold unsalted butter, cut into pieces; 1/2 cup light brown sugar; 1/2 teaspoon kosher salt; 1 cup all-purpose flour; 1/2 cup finely chopped pecans; 1 cup granulated sugar; 2 tablespoons all-purpose flour; 1/2 teaspoon baking powder; 2 large eggs, beaten; 1 tablespoon whole or 2 percent milk; 1 tablespoon vanilla extract; 1 tablespoon freshly grated orange rind; 1 cup fresh or if unavailable, frozen cranberries, coarsely chopped (if using frozen, chop berries while still frozen); 1/2 cup flaked coconut, sweetened; 1/2 cup coarsely chopped pecans

Servings: persons

6 tablespoons cold unsalted butter, cut into pieces
1/2 cup light brown sugar
1/2 teaspoon kosher salt
1 cup all-purpose flour
1/2 cup finely chopped pecans
1 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 large eggs, beaten
1 tablespoon whole or 2 percent milk
1 tablespoon vanilla extract
1 tablespoon freshly grated orange rind
1 cup fresh or if unavailable, frozen cranberries, coarsely chopped (if using frozen, chop berries while still frozen)
1/2 cup flaked coconut, sweetened
1/2 cup coarsely chopped pecans

1
Crust: Preheat the oven to 350 degrees F. In a mixing bowl, combine the butter, sugar, and salt and mix well.
2
Gradually add the flour, mixing to combine.
3
Stir in the pecans.
4
Press the mixture into the bottom of an ungreased 9-inch square baking pan.
5
Bake 15 to 20 minutes, until browned.
6
Filling: In a mixer, combine the sugar, flour, and baking powder and mix well.
7
Add the eggs, milk, vanilla, and zest and mix well.
8
Fold in the cranberries, coconut, and pecans.
9
When the crust is baked, remove from the oven and spread the filling over it.
10
Return to the oven and bake an additional 30 minutes.
11
Cool in the pan on a wire rack.
12
Cut into bars for serving.

860

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 tablespoons cold unsalted butter, cut into pieces, 1/2 cup light brown sugar, 1/2 teaspoon kosher salt, 1 cup all-purpose flour, and more.

Yes, Cranberry Coconut Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cranberry Coconut Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions