Tart cranberries and sweet figs combine in cranberry bars that are reminiscent of coffee bar offerings, but made at home. The cranberry bar recipe is a taste of winter. This is a recipe that makes 32 bars, so it’s ready for holiday parties or cookie tins too.
For the figs in this recipe, we prefer Sun-Maid and Orchard Choice Golden Figs with their amber jewel-toned color, and milder fig flavor. You could always opt for Mission Figs with a bolder
Cranberry Bar Recipe: Crumb Mixture, Two Ways
The crumb mixture on top is the same as the cookie bar base below. It makes the bars even easier to make as it’s basically mix-and-bake.
Crumb Mixture for the Cranberry Bars
Combine the cranberries and 2 tablespoons granulated sugar in a small mixing bowl.
Separately, in a medium bowl, stir together the dry ingredients: 2 cups flour, oats, brown sugar, granulated sugar and baking soda. Stir in melted butter.
Reserve 1 cup crumb mixture.
Ready to Bake
Press the reserved 1 cup of crumb mixture into the bottom of a 13- x 9-inch baking pan. This will bake in a 350°F oven for 15 minutes.
Then, stir figs and walnuts into cranberries and sprinkle evenly over crust.
Stir caramel topping and remaining 1/3 cup flour to drizzle over fruits and nuts. Finally, sprinkle with reserved crumb mixture. Bake for additional 20 minutes or until lightly browned. Cool in pan on wire rack.
California Fig Cranberry Bars with Caramel Drizzle
Ingredients
- 1 cup fresh cranberries or frozen
- 2 tbsp granulated sugar
- 2 1/3 cups all-purpose flour divided
- 2 cups old fashioned oats
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/2 tsp baking soda
- 1 cup butter or margarine, melted
- 1 1/2 cups Orchard Choice or Sun-Maid California Figs
- 3/4 cup walnuts chopped, toasted
- 1 cup caramel ice cream topping
Instructions
- In small bowl combine cranberries and 2 tablespoons granulated sugar; set aside. In medium bowl stir together 2 cups flour, oats, brown sugar, granulated sugar and baking soda. Stir in butter. Reserve 1 cup crumb mixture.
- Press remaining crumb mixture in bottom of 13- x 9-inch baking pan. Bake in 350°F oven for 15 minutes. Stir figs and walnuts into cranberries and sprinkle evenly over crust. Stir together caramel topping and remaining 1/3 cup flour; drizzle over fruits and nuts. Sprinkle with reserved crumb mixture. Bake for additional 20 minutes or until lightly browned. Cool in pan on wire rack. Cut into 32 bars.
