Caramel Cranberry Nut Bars
Sweet and salty crumb bars filled with caramel, fresh cranberries, and pecans.
- 3 cups all-purpose flour (360 grams)
- 1 cup packed light or dark brown sugar (213 grams)
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup cold Challenge unsalted butter (170 grams), cubed
- 1 large egg , lightly beaten
- 2 cups caramel sauce (about 600 grams), see Notes
- 1 1/2 cups cranberries (150 grams), see Notes
- 1 cup pecans (113 grams)
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.
- 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!
Sodium: 176mg, Calcium: 40mg, Vitamin C: 1mg, Vitamin A: 252IU, Sugar: 11g, Fiber: 2g, Potassium: 106mg, Cholesterol: 27mg, Calories: 269kcal, Saturated Fat: 5g, Fat: 11g, Protein: 3g, Carbohydrates: 42g, Iron: 1mg