Cranberry Vanilla Chip Bars
Cranberry Vanilla Chip Bars Image

Cranberry Vanilla Chip Bars

Cranberry cookie bars make an easy holiday treat. The tang of cranberries and the sweetness of vanilla chips are combined in this tasty bar cookie.

15 min
1 hr 10 min



1/2 cup sugar

1/3 cup Land O Lakes® Butter, softened

1/4 cup firmly packed brown sugar

1 large Land O Lakes® Egg

1 teaspoon vanilla

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sweetened dried cranberries

1/2 cup white baking chips

1/2 cup chopped pecans, if desired


1/4 cup white baking chips

1/2 teaspoon shortening

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 8-inch square baking pan. Set aside.

  2. STEP 2

    Combine sugar, butter, brown sugar, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed. Stir in cranberries, 1/2 cup white baking chips and pecans.

  3. STEP 3

    Spread batter into prepared pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely.

  4. STEP 4

    Melt 1/4 cup white baking chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth. Drizzle over cooled bars. Cut into bars.


10Fat (mg)
25Cholesterol (mg)
110Sodium (mg)
26Carbohydrates (g)
<1Dietary Fiber
2Protein (g)


Explore reviews from
our online community

  March 15, 2014

Yummy! I made this with frozen cranberries. I added bran and flax seed to the white sugar to cut back on the sugar. I was out of brown sugar so I added approx 2 TBLS maple syrup. New favorite!

— says Anonymous
  January 25, 2010

Have made these a few times. They are a firm bar, but we like them like that. The combination of cranberries, white chocolate and pecans is yummy!

— says Linda
  December 15, 2009

Tasteful dessert bar. I make these upon request for a lot of family functions. They do not last long!

— says Renee
  December 02, 2009

They come out a bit on the hard side.

— says Sharon
  October 18, 2008

Perfect Thanksgiving dessert. Easy to make and the flavor combination is really wonderful. I first made them in a 6 1/2 X 10 pan, at a lower heat, and they turned out crunchier, easier to eat and yielded more.

— says Joann
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