Buttery crumb bars filled with caramel, cranberries, and pecans.

These caramel cranberry nut bars are a great alternative to pumpkin pie!

This recipe is sponsored by Challenge Butter.

I’ve been dreaming of these bars for months. I think the idea first popped in my head mid-August when I got the first longing for fall baking and I’ve been biding my time ever since, waiting for the holiday season. And here we are! And here they are, and they’ve even exceeded my expectations.

Caramel. Fresh cranberries. Pecans. A buttery crumb topping. These bars just scream November! You won’t find a cozier treat, or a dessert more fitting for the season than this. 

All the ingredients for caramel cranberry nut bars

These bars are inspired by one of my favorite Thanksgiving pies, this cranberry, caramel and hazelnut tart. It’s a bit of an unusual combination of flavors— caramel, cranberries, and nuts— but I promise it’s amazing. There’s a little bit of sweet, salty, and delightfully tart in every bite!

And I think I might like these bars more than the tart because the buttery crumb topping is everything. Just be sure to use high-quality butter if you can. I find that for recipes where butter is one of the main stars, spending more for quality makes a huge difference. That’s why I love Challenge butter! Because Challenge is dedicated to providing all-natural high quality products made from fresh, real ingredients. To find Challenge butter at a store near you, click here.

caramel cranberry nut bars ready for the oven

baking tip:Line your pan with parchment paper overhang

When baking anything in a square, rectangle or loaf pan (think brownies, bars, breads, etc.) line it with parchment paper so there’s a few inches of overhang on either side. Not only will this prevent sticking, but you can use the overhanging parchment as a sling to easily lift your goodies out of the pan for slicing.

Let breads cool only for a few minutes before transferring them out of the pan to a wire rack to cool completely, but let other desserts cool completely so they’re sturdy enough to lift without buckling. Then transfer to a cutting board and slice. No more messing up a slice trying to dig it out of the pan!

More Baking Tips »

These caramel cranberry nut bars are a great alternative to pumpkin pie!

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Squares of caramel cranberry nut bars stacked on top of each other.
5 from 1 review

Caramel Cranberry Nut Bars

Servings: 20 bars
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Sweet and salty crumb bars filled with caramel, fresh cranberries, and pecans.
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Ingredients
 

Crust:

  • 3 cups all-purpose flour (360 grams)
  • 1 cup packed light or dark brown sugar (213 grams)
  • 1 teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup cold Challenge unsalted butter (170 grams), cubed
  • 1 large egg , lightly beaten

Filling:

  • 2 cups caramel sauce (about 600 grams), see Notes
  • 1  ½ cups cranberries (150 grams), see Notes
  • 1 cup pecans (113 grams)

Instructions
 

  • Preheat oven to 375 degrees F. Grease a 9x13-inch baking dish with butter. If desired, line with parchment paper for easy slicing later.
  • In a medium bowl, combine the flour, brown sugar, baking powder, cinnamon and salt.
  • Add the cubed butter and use a pastry blender or your hands to work it into the dry ingredients, until the butter is the size of small peas. Work in the beaten egg.
  • Press half of the crumb mixture into the bottom of the prepared baking dish.
  • Pour all of the caramel sauce over the crumb base, spreading it into an even layer. Top with the cranberries and pecans.
  • Sprinkle remaining crumb mixture on top.
  • Bake until topping is golden brown, 25-30 minutes. Let cool before slicing. For cleanest slices, chill completely in the fridge before slicing.

Notes

NOTES:
  • You can use store-bought caramel sauce or you can make your own homemade caramel sauce. If you use store-bought, the higher quality the better (I like this brand). You'll need about 1 and 1/2, 1-lb jars.
  • You can use fresh or frozen cranberries. If using cranberries, thaw before using and strain to remove any liquid.
  • Make ahead: these bars keep very well in the fridge. Bake them up to 5 days in advance!
Calories: 269kcal, Carbohydrates: 42g, Protein: 3g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 27mg, Sodium: 176mg, Potassium: 106mg, Fiber: 2g, Sugar: 11g, Vitamin A: 252IU, Vitamin C: 1mg, Calcium: 40mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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Disclosure: This recipe was created in partnership with Challenge Dairy, Inc. as part of a long-term ambassadorship. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own. To learn more about Challenge Dairy, you can visit their website here. You can also find them on facebook, instagram, youtube, and pinterest.