Cranberry Bars

“I made these today and they were so good.My husband loved them….Tomorrow I’m making more for his office.By the way, to prepare the pan – do you grease and flour – I did and it worked fine.Also, baked in little larger pan and turned out fine.Wanda from Texas”

“It was fun to hear the cranberries pop in the oven.The cranberries were very refreshing to bit into.I found that the dough did not pour as the recipe stated.The consistency was like cookie dough, so I buttered my knife and spread it into my pan.Everyone liked these.Thank You.”

“My friends and family all loved these bars. This is a very easy recipe!”

“Wow!This was not only delicious, but easy and quick!I used fresh cranberries.DH took a plate of these to the Christmas decorating event at church and came home to report that I’d screwed up…I asked what he meant by this and he told me… “You didn’t send a copy of the recipe.”It turned out that everyone, literally everyone wanted the recipe.The next day several of the ladies at church came up and asked me for the recipe.Now I’ll have to get printing… :-)Thanks for sharing such a hit Bonnie!”

“This is a very tasty bar.It’s light and fast to make.My family really enjoyed this.I will make this a must for my recipe file.Happyclip”

“I made these over the holidays for breakfast when my in-laws were in town. They kept for a long time and were fantastic, chewy and just the right amount of flakiness! Amazing!”

“sounds all so good!!andvearyeasy. been Lookingfor a easy Recipe. Likethis for a Long Time. GinnyRoss.”

“Wow these are SO good–and the house smelled so nice as they baked that my daughter asked what is that wonderful smell! I did make a few adjustments: cut the butter to 1/4 c. and added 1/4 c. vanilla yogurt. I used 1 c. brown sugar instead of 1 1/2 c. white. Oh, and I used 1 c. white flour, 1/2 c. whole wheat flour and added about 1/2 t. salt. The batter was thick and hard to spread, but I managed it. Since my kids don’t like nuts, I didn’t put any in the batter, but sprinkled sugared pecans on half the batter once I put it in the pan. The nuts got good and crunchy in the oven and added a nice contrast to the soft, sweet/tart cranberry bars.”

“Yum! Awesome bars and very quick to fix. Used cranberries from my freezer and omitted the nuts. Not cakey, these bars are the perfect blondie (texture like a brownie) with burts of red tart cranberry. Half a cup of mini chocolate chips would be an interesting addition. Thanks for sharing the recipe!”

“Great tasting bars! Made these over the holidays and we loved them. Not only do they taste good but they look fantastic plated. With 70 reviews there is not much I can say that hasn’t already been said …. except to say WINNER! Thank you Bonnie!”

“Simple and delicious – full of cranberry flavor.I think next time I might add some white chocolate chips to the batter.Thanks for posting!”

“We all love these! My SIL found these last year and they are a family favorite.We do melt a little canned cream cheese icing and white chocolate chips to drizzle over the top.They do not last very long at our house.”

“These came out great. I made them with my 3-year-old, and we still had them in the oven in 15 minutes. OK, maybe 20…did I mention she was 3?The batter was very thick, as noted by other reviewers. No worries, just use a spatula. Ours were done after less than 30 minutes, but the oven might be running a little hot. She’s in bed now, and I’m eating my 5th one. Enough said.”

“My goodness, I can’t believe I never reviewed these! I’ve been making them for 3-4 years now, always include them in holiday gift plates, and have a friend who regularly requests a couple of batches for her birthday present. I skimp on sugar and go over on cranberries, and the result is moist, cakey, tangy, crunchy deliciousness. Thank you Bonnie Young!”

“Really, REALLY good! I made these for Thanksgiving and they were a huge hit! I followed the recipe exactly as stated, with a whole bag of fresh cranberries (and did butter/flour my 9×13 pan to avoid sticking – which worked great) and also added in about a cup of white chocolate chips – really delicious and will definitely make again!”

“So very good and super easy to put together.Thanks”

“YUM! I don’t review very often. But, these are excellent, easy, and quick. My only complaint-they disappear from my counter much to quickly!:)Thanks for sharing”

“Wonderful taste.Simple to make.I added an extra egg (it seems that large eggs these days are getting smaller).My friend ate half of it the first day!!Thanks for a great recipe.Update: I had a very large bag of Craisins (dried cranberries) so I decided to try this recipe using them.Simply delicious.Didn’t need an extra egg this time….LOL.”

“These were very tasty little bars/cake. I used black currants instead of cranberries and brown sugar instead of white and one cup chopped pecans but left everything else the same. I baked them in a 8×11 pan but will try a 9×13 next time for a bit thinner bar. Oh and of course I sprinkled a bit of sugar on top for a nice crunchy crust. Will def make these again! THANKS”

“These were easy to make and the flavor was really good (loved the sweet/tart combo).I thought they were a little too soft- I like bar cookies to be a bit stiffer so they don’t crumble when eaten without a dish.”