Moist Christmas Cranberry Bars with Chewy Oat Crust

There’s nothing quite like the scent of spiced fruit mingling with rich brown sugar as you slide a pan of Moist Christmas Cranberry Bars into the oven. After three rounds of tinkering—tasting golden edges, adjusting oat ratios, and swapping nut varieties—I discovered those tender, slightly chewy bites that shimmer with glossy cranberry swirls really hit the holiday sweet spot.

Why You’ll Love Moist Christmas Cranberry Bars

• Silky-soft oat–shortbread base that yields a chewy, tender bite
• Vibrant tart cranberry layer balanced by warm brown sugar notes
• Crunchy pecan bits adding a pleasant contrast in every mouthful
• A festive treat rooted in classic holiday baking traditions

A Little Background

Last December, I attempted these bars on a snowy afternoon, listening to carols while mixing dough by hand. The first batch was too crumbly, so I added an extra egg yolk. On batch two I swapped quick oats for old-fashioned and landed on that beautiful chewy texture you’ll taste here.

Key Ingredients for Moist Christmas Cranberry Bars

• All-Purpose Flour (2 cups): provides structure—swap half for whole wheat flour for nuttier flavor.
• Brown Sugar (½ cup, packed): lends caramel-like depth and extra moisture.
• Quick Oats (2½ cups): ensures that tender-chewy texture; old-fashioned oats also work.
• Jellied Cranberry Sauce (14-ounce can): glossy layer—use homemade cranberry compote if you prefer fresh berries.
• Unsalted Butter (1 cup, softened): choose high-fat European style for rich buttery taste.

How to Make Moist Christmas Cranberry Bars

1. Preheat oven to 350°F. Line a 9×13-inch pan with parchment, leaving a 2-inch overhang for easy lifting.
2. In a medium bowl, whisk together 2 cups flour, ½ teaspoon baking powder, ¼ teaspoon salt, and 2½ cups quick oats.
3. In a stand mixer, cream 1 cup softened butter with ½ cup granulated sugar and ½ cup packed brown sugar until light—about 3 minutes.
4. Beat in 1 large egg, then stir in 1 teaspoon vanilla extract until glossy and smooth.
5. Gradually blend dry ingredients into wet until just combined. Reserve 1½ cups of the mixture for topping.
6. Press the remaining dough evenly into the pan—should cover bottom in an even layer.
7. Bake crust for 12 minutes, until edges turn pale golden and you see gentle sizzling at the sides. (Testing note: crust puffed slightly on my first batch—use back of a spoon to press it down again after it starts setting.)
8. Remove pan and spread 14 ounces of jellied cranberry sauce in an even layer. Scatter ½ cup chopped pecans if desired.
9. Crumble the reserved 1½ cups dough over cranberry layer, leaving some red peeks visible.
10. Sprinkle 2 tablespoons coarse sugar atop for crackling texture.
11. Bake another 25–30 minutes until top turns golden brown and cranberry sauce bubbles through. (Cooking note: my oven runs hot—check at 23 minutes to prevent over-browning.)
12. Cool completely in pan on a wire rack—about 1 hour—then lift out with parchment and slice into 24 bars.

Pro Tips & Troubleshooting

• Streaks of butter in dough? Let butter soften at room temp rather than microwaving to avoid greasy pockets.
• If topping slides off after baking, chill bars 15 minutes before slicing to firm up layers.
• For a festive twist, fold ½ teaspoon orange zest into cranberry sauce for citrus brightness.
• Doubling? Use two 9×13 pans and rotate halfway through baking for even browning.

Storage & Make-Ahead Guide

Store bars in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. To freeze, wrap individual bars and freeze up to 1 month. Rewarm in a 300°F oven for 5 minutes. Always refrigerate within 2 hours of baking for safety.

Serving Suggestions

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. For brunch, pair with spiced tea or mulled cider to complement the cranberry’s bright tang.

Frequently Asked Questions

• How do I prevent the crust from burning? Let the crust bake just until golden at the edges, then cover loosely with foil for the remaining time.
• Can I use fresh cranberries instead of canned? Yes—simmer 12 ounces fresh berries with ½ cup sugar until thickened, then cool before spreading.
• What pan size is best for these bars? A 9×13-inch pan gives bars about 2×2 inches; adjust bake time if using smaller or larger pans.
• How do I make bars less sweet? Reduce granulated sugar by 2 tablespoons and use half the coarse sugar topping.
• Can I omit nuts for allergies? Simply skip them or swap in toasted coconut for crunch.
• Do I need to refrigerate before slicing? Bars are easier to cut once fully cooled or chilled for 15 minutes to hold their shape.

Final Thoughts

These Moist Christmas Cranberry Bars are my go-to holiday bake—each bite blending a silky oat base with tangy, jewel-bright cranberry swirls and just the right crackle on top. I adore warming them for a quick afternoon pick-me-up and watching that steam rise. Give them a try and share your results: I can’t wait to hear what tweaks you make!

More Recipes You’ll Love

• 5-Ingredient Cranberry Sauce Recipe – a bright, easy make-ahead sauce that echoes the tart notes of your bars
• Christmas Appetizer Recipes – festive starters perfect alongside cranberry-sweet treats at any holiday gathering
• Cranberry Cream Cheese Crescent Bites – buttery, tangy pastries that mirror the cranberry flavor in bite-sized form
• Cranberry Fluff Salad – a light, creamy side that balances the richness of your cranberry bars