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BK2035 Elena's Secrets Of Mexican Cooking 1973 221
17 June 2026 at 03:38
With a buttery whole-grain shortbread crust and a crunchy, sweet-salty fruit-and-nut topping, these little gems are a perfect treat to share during the holidays. Dried cranberries are a good source of fiber (4g per 1/2 cup) but because they are naturally tart, many brands are loaded with added sugar (1). Fortunately, there are brands of dried cranberries that contain less added sugar or are sweetened with apple juice. Read labels carefully and you can cut the added sugar.
Active time: 25 minutes | Total time: 1 hour 10 minutes, plus cooling time
Cranberry-Walnut Bar Recipe
Ingredients
- 1 cup (142g) white whole-wheat flour
- 2 tbsp coconut sugar
- 3/4 tsp salt, divided
- 1/4 tsp baking powder
- 1/2 cup (113g) unsalted butter, cut into 1 inch cubes
- 1 tbsp vanilla extract
- 1 tbsp ice cold water
- 1/2 cup (118g) maple syrup
- 1/4 cup (57g) unsalted butter, melted
- 1 large egg
- 2 tsp vanilla extract
- 1 cup (113g) walnuts, chopped
- 1 cup (115g) dried cranberries, chopped
Directions
Preheat the oven to 350°F (177°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to create a sling for easy removal.
To make the crust: In a food processor, combine the flour, sugar, salt, and baking powder. Pulse a few times to blend. Add the butter and pulse until the mixture resembles coarse crumbs, with butter pieces no larger than a lentil, about 20 pulses.
Add the vanilla extract and 1 tablespoon of water. Pulse 5 times, or just until the dough begins to clump together. The mixture should hold together easily when pressed between your fingers. If it feels too dry, add more water, 1 teaspoon at a time, pulsing briefly after each addition.
Transfer the mixture to the prepared pan and press firmly into an even layer. Bake for about 20 minutes, or until the crust is lightly golden. Remove from the oven and set aside.
To make the filling:In a medium bowl, whisk together the maple syrup, melted butter, egg, vanilla extract, and salt until smooth. Stir in the chopped walnuts and dried cranberries.
Pour the filling evenly over the warm crust. Return the pan to the oven and bake for 20 to 25 minutes, or until the filling is bubbly and the nuts are lightly browned.
Transfer the pan to a wire rack and let cool at room temperature for at least 1 hour. Use the parchment overhang to lift the bars out of the pan. Cut into squares before serving.
Serves: 16 | Serving Size: 1 bar
Nutrition (per serving): Calories: 190; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 4g; Cholesterol: 28mg; Sodium: 123mg; Carbohydrate: 23g; Dietary Fiber: 4g; Sugar: 10g; Protein: 3g
Nutrition Bonus: Calcium: 2.5%; Iron: 3%; Potassium: 74mg; Vitamin A: 12%
Originally published December 2020, Last Updated September 2025
The post Cranberry-Walnut Bars appeared first on MyFitnessPal Blog.
