Cranberry Cookie Bars

October 30, 2016
3 Ratings
Photo by James Ransom
  • Serves 18-24
Author Notes

I always have leftover cranberry sauce and never know what to do with it. Due to my preference for sweets and distinct lack of interest in turkey (or any other kind) of sandwiches that only use a teaspoon or two at a time anyway, it is always a challenge to use up. I’ve finally found something that tastes great and uses a lot at once—cookies! —simplycooking101

Test Kitchen Notes

WHO: simplycooking101 has been a member since 2010!
WHAT: A crumble-topped cookie bar that uses leftover cranberry sauce.
HOW: Make a buttery, nutty base (thanks to ground toasted pecans or walnuts) and use half for the crust and half to crumble over the cranberry sauce.
WHY WE LOVE IT: If you’re like us, you often have a lot of leftover cranberry sauce—more than you know what to do with. These bars take care of that, using a whopping 3 cups of leftover sauce! Plus, with only 6 ingredients, they’re a snap to put together. —The Editors

What You'll Need
  • 3 cups flour
  • 3 cups powdered Sugar
  • 3 cups ground toasted pecans or walnuts
  • 1 1/2 cups butter
  • 1 1/2 teaspoons cinnamon
  • 3 cups cranberry sauce
  1. Heat the oven to 375° F. In a 9 x 13 pan, fold a piece of foil about 20 inches long in half and place it across the long side of the bottom of the pan. This will serve as handles to help lift the bars out when they are baked. Spray with vegetable spray.
  2. In a large bowl stir all the ingredients except the cranberry sauce together, mixing well, but making sure that are some “lumps” and pieces to give it some texture.
  3. Pour all but 2 cups of the dough into the pan and flatten it out using the heel of your hand or a cup. Bake for 15-20 minutes until the crust is golden brown.
  4. Cover with the cranberry sauce. Crumble the remaining dough on top, keeping various sized chunks and leaving some open space. Bake for 20-25 minutes or until lightly browned.
  5. Cool then remove from the pan using the foil handles and cut into pieces. Sprinkle with a little powdered sugar and serve.

See what other Food52ers are saying.

  • Michelle de Lima
    Michelle de Lima
  • simplycooking101
  • Emily S.
    Emily S.
  • Joy Huang | The Cooking of Joy
    Joy Huang | The Cooking of Joy

6 Reviews

Barbara M. December 23, 2017
Yum! I didn't have enough leftover cranberry sauce, so I cut the sugar in the dough, and supplemented with some raspberry jam. Very good!
Michelle D. December 29, 2016
I'm not a powdered sugar fan. Would it work to sub granulated? Also it sounds like a lot of sugar and I'm wondering how sweet folks found it. Thanks!
simplycooking101 November 26, 2016
I'm so glad they turned out for you.
Emily S. November 26, 2016
I cut the recipe in half and used an 8x8" pan, which worked great. I also skipped the part where you bake just the crust, and assembled the whole thing at once. It needed about 40+ minutes in the oven, and turned out delicious!
Ascender November 20, 2016
Cranberry sauce or relish is wonderful on top of plain yogurt as a light breakfast. I always make extra just to enjoy with breakfast.
Joy H. November 18, 2016
Congrats on being chosen as a finalist! Good luck!