Cranberry Macadamia Bars

There’s something truly magical about baking during the fall, especially when it comes to making Cranberry Macadamia Bars. These bars are a perfect blend of sweet and tart, with the crunch of macadamia nuts adding an extra layer of flavor. I remember the first time I made them for a Thanksgiving gathering, and everyone couldn’t get enough! The vibrant red of the cranberries against the golden crust made them look so inviting, and they were gone in no time. Each bite is a delightful combination of textures and tastes, which transports you to a cozy kitchen filled with warmth and laughter.

What You Need for Cranberry Macadamia Bars

Gathering the right ingredients is key to making delicious Cranberry Macadamia Bars. Each component plays a significant role in creating the perfect balance of flavors and textures. The combination of the tart cranberries, rich butter, and crunchy macadamia nuts makes for a truly delicious treat.

• 1¼ cups all-purpose flour: A staple ingredient providing the base for the crust.
• ¾ cup granulated white sugar: Adds sweetness to the dessert.
• ½ cup cold salted butter: Gives richness and helps create a tender crust.
• ½ cup finely chopped macadamia nuts: Adds crunch and a buttery flavor. Feel free to substitute with hazelnuts or pecans!
• 2 large eggs: Binds the ingredients together and gives structure.
• 2 tablespoons milk: Helps to keep the filling moist.
• 1 tablespoon finely grated orange zest: Brightens the flavor profile.
• 1 teaspoon vanilla extract: Enhances the overall flavor.
• ½ cup finely chopped cranberries: Provides a tart and juicy bite.
• ½ cup shredded coconut: Adds a lovely texture and subtle sweetness.
• ½ cup chopped macadamia nuts: For extra crunch in the filling.

How to Prepare Cranberry Macadamia Bars

Preparing Cranberry Macadamia Bars is a delightful experience. You’ll love how easy it is to create a dessert that tastes gourmet. Follow these steps, and enjoy the process of baking!

1. Preheat your oven to 350 degrees F. This ensures it’s hot enough to cook the bars evenly.
2. In a mixing bowl, stir together the flour and granulated white sugar. It’s important to mix these dry ingredients well to ensure the sugar dissolves properly in the crust.
3. Cut the cold salted butter into the flour mixture using a pastry blender or two knives. You’re aiming for a texture that resembles coarse crumbs. This step is crucial, as it creates a flaky crust.
4. Once you achieve that crumbly texture, stir in the finely chopped macadamia nuts. The nuts will add a wonderful crunch to every bite of the crust.
5. Press the crust mixture into the bottom of an ungreased 9×13-inch baking pan. Make sure it’s evenly spread, as this will be the base for the bars.
6. Bake the crust in the preheated oven for 10 to 15 minutes, or until it’s lightly browned around the edges. Keep an eye on it to avoid overbaking!
7. While the crust is baking, combine all of the filling ingredients in a separate mixing bowl. This includes the beaten eggs, milk, orange zest, vanilla extract, chopped cranberries, shredded coconut, and chopped macadamia nuts.
8. Whisk the filling ingredients together until they’re well combined. The mixture should be smooth and evenly mixed.
9. Once the crust is done baking, remove it from the oven and pour the filling over the hot crust. Spread it out evenly for consistent baking.
10. Sprinkle a handful of additional cranberries, coconut, and nuts on top for added texture and flavor.
11. Return the pan to the oven and bake for another 30 minutes, or until the filling is golden brown. The aroma will fill your kitchen!
12. Once baked, cool the bars slightly in the pan on a wire rack. This helps them set properly.
13. After cooling slightly, cut into bars while still warm. Let them cool completely in the pan before removing.

Ways to Customize

There’s always room to make Cranberry Macadamia Bars your own! Here are some ideas to spark your creativity:

• Storage: Keep leftover bars in an airtight container at room temperature for up to a week.
• Freezing: You can freeze these bars for up to three months. Just wrap them well and thaw when ready to enjoy.
• Pairing: Serve these bars with a hot cup of tea or coffee for the perfect afternoon treat.
• Flavor Variations: Substitute macadamia nuts with walnuts, or add some spices like cinnamon for a warm kick.
• Holiday Twist: Add seasonal spices like nutmeg or clove for a festive version.
• Colorful Addition: Incorporate a bit of orange or lemon zest for added brightness and flavor.

Side Dish Ideas for Cranberry Macadamia Bars

When it comes to serving Cranberry Macadamia Bars, there’s plenty of creativity to explore! Here are some ideas:

• Seasonal Salad: Pair with a mixed greens salad tossed with orange vinaigrette for a refreshing contrast.
• Cheese Board: Serve alongside a cheese board featuring sharp cheddar or creamy brie for a sweet and savory experience.
• Tea Party: These bars are perfect for a tea party setup. Pair them with different types of tea for a delightful afternoon.
• Thanksgiving Feast: They make an excellent dessert for Thanksgiving, complementing turkey and sides beautifully.
• Picnics: Take them on picnics as a sweet treat; they’re easy to pack and transport.

FAQ

Conclusion

Cranberry Macadamia Bars are truly a delightful treat that captures the essence of fall. Their combination of sweet and tart flavors, along with a crunchy texture, makes them irresistible. I encourage you to try making these bars yourself; they’re perfect for gatherings or simply to enjoy at home. You won’t regret bringing this delicious recipe into your kitchen!

Cranberry Macadamia Bars

The ultimate comfort food, Cranberry Macadamia Bars combine tart cranberries and crunchy nuts in a delightful treat. Perfect for fall gatherings or a cozy evening, these bars are a fantastic way to satisfy your sweet craving. Make them tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 24 bars

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1.25 cup all-purpose flour
• 0.75 cup granulated white sugar
• 0.5 cup cold salted butter
• 0.5 cup finely chopped macadamia nuts can also use hazelnuts or pecans
• 2 large eggs
• 1.25 cup granulated white sugar
• 2 tablespoons milk
• 1 tablespoon finely grated orange zest
• 1 teaspoon vanilla extract
• 0.5 cup finely chopped cranberries
• 0.5 cup shredded coconut
• 0.5 cup chopped macadamia nuts

Equipment

• Oven
• Wooden Spoon
• Whisk
• Grater
• Blender
• Baking Sheet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Preheat your oven to 350 degrees F.
2. In a mixing bowl, stir together the flour and granulated white sugar.
3. Cut the cold salted butter into the flour mixture using a pastry blender or two knives.
4. Once you achieve a crumbly texture, stir in the finely chopped macadamia nuts.
5. Press the crust mixture into the bottom of an ungreased 9x13-inch baking pan.
6. Bake the crust for 10 to 15 minutes.
7. While the crust is baking, combine all of the filling ingredients in a separate mixing bowl.
8. Whisk the filling ingredients together until they're well combined.
9. Once the crust is done baking, pour the filling over it.
10. Sprinkle a handful of additional cranberries, coconut, and nuts on top.
11. Return the pan to the oven and bake for another 30 minutes.
12. Once baked, cool the bars slightly in the pan on a wire rack.
13. After cooling slightly, cut into bars while warm.
14. Let them cool completely in the pan before removing.

Notes

• Tip 1: I like to use fresh cranberries (easiest to chop when they are frozen).
• Tip 2: You can substitute dried cranberries if you'd like.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.