Cranberry Pretzel Macadamia Bars

Cranberry Pretzel Macadamia Bars
1 Review
Sweet, salty, chewy and crunchy, this delicious bar has it all!
30 min
Prep Time
Total Time
36 bars



2 cups
finely crushed pretzels
3 tablespoons
firmly packed brown sugar
1/2 cup
Land O Lakes® Butter, melted
large Land O Lakes® Eggs (whites only), beaten


1 cup
orange-flavored sweetened dried cranberries
1 cup
coarsely chopped roasted macadamia nuts
2/3 cup
Land O Lakes® Butter
1/2 cup
firmly packed brown sugar


1/2 cup
white baking chips or semi-sweet chocolate chips
1 teaspoon


  1. Heat oven to 325°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges.
  2. Combine pretzels and brown sugar in bowl; stir in 1/2 cup melted butter until well mixed. Stir in beaten egg whites. Press onto bottom of prepared pan. Bake 8 minutes; sprinkle cranberries and nuts over hot, partially baked crust.
  3. Combine 2/3 cup butter and 1/2 cup brown sugar in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, 1 minute. Pour evenly over cranberries and nuts in pan. Continue baking 18-20 minutes or until caramel layer is bubbly and golden.
  4. Place white baking chips and shortening in bowl. Microwave on Medium (50% power), stirring occasionally, 45-60 seconds or until chips are melted and smooth. Drizzle over bars. Cool completely.
  5. Lift bars out of pan using foil ends; cut into bars. Store at room temperature in container with tight-fitting lid.

Recipe Tips

- To cool bars quickly; refrigerate bars 30 minutes.

- To crush pretzels; use a food processor or place pretzels in heavy-duty resealable food bag. Use a rolling pin to crush pretzels.

Variation: Cranberry Pretzel Cashew Bars: Substitute coarsely chopped cashews for macadamia nuts.

Nutrition Facts (1 bar)

Dietary Fiber

Recipe Comments and Reviews


My son 15 yrs old loved these bars. However, I felt they were too greasy, fell apart easily, and very sweet. The pretzels were difficult to finely crush, even in my food processor. Once the crust was ready to spread, I found there was not enough to cover the bottom of the 9x13 pan. If I made them again, I would increase the pretzel amount or use a recipe for a graham cracker type of crust.I think the amount of butter in the filling ingredients used for the caramel topping could probably be reduced. Perhaps these changes would make this less greasy. They also have to be kept in the refrigerator to prevent them from falling apart.

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