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.
Cranberry-Walnut Bar Recipe
Active time: 25 minutes | Total time: 1 hour, plus cooling time
Ingredients
For the crust
- 1 cup (142g) white whole-wheat flour
- 2 tablespoons coconut sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (113g) unsalted butter, cut into 1 inch cubes
- 1 tablespoon vanilla extract
- 1 tablespoon ice cold water
For the filling
- 1/2 cup (118ml) maple syrup
- 1/4 cup (57g) unsalted butter, melted
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup (113g) chopped walnuts
- 1 cup (115g) chopped dried cranberries
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.
Nutrition Facts
Serves: 16 | Serving Size: 1 bar
Nutrition (per serving): Calories: 190; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 2g; 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
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