Cranberry Orange Pecan Pie Bars

Cranberry orange pecan pie bars have become my go-to dessert for festive gatherings These bars offer the holiday flair of classic pecan pie with a few upgrades—they are far less fussy to make the tart cranberry bursts play beautifully with toasted pecans and the fragrant orange zest rounds everything out in a way that always earns compliments

I first served these for a December book club and everyone asked for the recipe It is now a December tradition in our home

Ingredients

• Flour: for the crust provides structure and helps the bars hold together Choose an unbleached all-purpose flour for best results
• Butter: in the crust gives rich flavor and shortbread-like texture Go with high-fat European style if you can find it
• Sugar: adds sweetness both in crust and filling Use a finer sugar for easy mixing
• Pecans: offer hearty crunch and classic flavor Buy fresh whole pecan halves and chop yourself for the best taste
• Eggs: in the filling set the texture making a gooey layer Aim for large farm eggs at room temperature
• Corn syrup or honey: binds the filling and creates that stretchy pie texture Choose honey for floral notes or corn syrup for a classic finish
• Orange zest: brightens everything Use a fresh navel orange and zest just the colored part for the brightest flavor
• Cranberries: deliver fresh tartness I prefer fresh cranberries but frozen works Look for plump glossy berries without wrinkles

Step-by-Step Instructions

Prep the Crust:

Combine flour butter and sugar in a mixing bowl Use clean hands or a pastry blender to cut the butter into the flour until the mixture feels like coarse sand Press this firmly into a parchment-lined square baking pan making sure to cover the bottoms and corners evenly Bake at 175 degrees Celsius for about 10 minutes The edges will look matte but not browned

Mix the Filling:

Crack eggs into a bowl and whisk with sugar and corn syrup or honey until smooth Zest the orange directly into the bowl for maximum aroma Stir in chopped pecans

Add the Cranberries:

Gently fold the cranberries into the filling so they stay whole and dotted throughout the mixture This keeps every slice colorful and tangy

Bake It All Together:

Pour the filling mixture over the hot crust spreading it to the edges Bake for about 25 minutes The center should look just set when you jiggle the pan

Cool and Slice:

Cool completely in the pan which helps the bars firm up for clean slicing Use a sharp knife to cut into neat squares Wipe your blade between cuts for the prettiest pieces

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My favorite ingredient is the orange zest There is something magic about the scent as you grate it over the bowl I always sneak a little extra zest because it makes the whole kitchen smell like winter holidays My youngest once danced around the kitchen waiting for the timer—these bars get everyone excited before they are even out of the oven

Storage Tips

Let bars cool fully before storing so they stay crisp Store in an airtight container with layers separated by parchment paper They last up to one week in the fridge and freeze beautifully for longer keeping

Ingredient Substitutions

If you are out of fresh or frozen cranberries try dried cranberries but use a bit less since they are sweeter Maple syrup can swap for honey with a deeper flavor Walnuts can replace pecans in a pinch

Serving Suggestions

Serve these bars at room temperature on your holiday cookie platter Warm slightly and add a scoop of vanilla ice cream for a plated dessert They pack well in lunchboxes or look festive wrapped in parchment as edible gifts

Cultural Note

Pecan pie is a beloved American Southern holiday dish The cranberry orange twist echoes British and northern European winter flavors These bars combine both traditions in a way that feels modern and nostalgic at the same time

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Common Questions

→ How do I keep the crust from getting soggy?

Bake the crust first until lightly golden to create a firm, crisp base before adding the filling.

→ Can I use dried cranberries instead of fresh or frozen?

Fresh or frozen cranberries give the best tartness, but dried can work; soak them briefly to soften before use.

→ What does the orange zest add?

Orange zest brings a burst of citrus aroma and brightness, balancing the richness of pecans and the sweetness.

→ Should I use corn syrup or honey in the filling?

Both give moisture and structure. Honey adds floral notes, while corn syrup keeps the filling smooth.

→ How do I know when the bars are set?

The filling should look puffed and feel firm to the touch; avoid overbaking to keep bars moist.