Cranberry Maple Squares

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Sweet, tart, and nutty perfection! These Cranberry Maple Bars start with a soft cake base, then get loaded with a tasty brown sugar maple syrup filling, bursting with bright cranberries and crunchy pecans. Every bite is impossible to resist.

Fall is here and that means I’m looking at all the fabulous fall flavors.  From pumpkin and apples to spices and maple, fall definitely has my favorite seasonally flavors.

One of my favorite new recipes are Copycat Starbucks Maple Scones bursting with warm spices and maple flavor. For dinner we love having Pumpkin Alfredo topped with grated parmesan cheese. For dessert it doesn’t get much better than this Cinnamon Spiced Layer Cake.  If you are looking for a fall drink try ourSlow Cooker Caramel Apple Cider for a non-alcoholic sipper.

I’ve recently been making a lot of recipes with real maple syrup because we have several places nearby where we can buy local maple syrup.  In the past I’ve had imitation but there’s really nothing like the real thing.

What can i use as a substitute for Real Maple Syrup?

You can use molasses for a similar but deeper flavor in baking recipes.  Another good substitute would be corn syrup with a teaspoon of maple flavoring.  You can also use maple flavored pancakes syrup to get the flavor but it’s not quite the same.

I first made these bars years ago on a whim and I haven’t been able to stop making them since!  The bottom layer is a cross between a yellow cake and a butter cookie.

The filling has a lot of eggs in it along with the maple syrup, brown sugar, cranberries, and pecans and it makes a fluffy, sweet maple filling that is studded with the tart cranberries and crunchy pecans.

Why you will love these bars:

You will love that these bars are a taste of fall in every bite.  The cross between a cake, a cookie, and a souffle filling is simply delicious.  Anyone who enjoys cranberries and pecans will enjoy these portable and tasty dessert bars.

Ingredients:

• all purpose flour
• granulated sugar
• salted butter (or you can use unsalted butter if you prefer)
• baking powder
• salt
• eggs
• light brown sugar (or you can use dark brown sugar)
• pure maple syrup (or see above for substitutions)
• pecan halves
• dried cranberries

To make the base of the bars place the flour, sugar, butter, baking powder, and salt in a mixing bowl.  Using a mixer, beat at medium speed until the mixture resembles coarse crumbs.   Beat in the eggs until a dough forms.

Press the dough into the prepared pan, making sure it covers the bottom and comes about 1 inch up the sides.

In another bowl cream together the butter and brown sugar.  Add in the maple syrup and eggs and mix well.  Fold in the pecans, and cranberries then pour on top of the crust.   Bake for 35-40 minutes or until the crust is golden and the filling is set.

These bars turned out wonderfully!   They smelled like brown sugar and cranberries.  The base of the bars was cake like while the filling was sweet and buttery.

The cranberries add a nice tart contrast to the rest of the bars while the pecans add a delicious crunch.  There is just a hint of maple but it’s enough to get me thinking about fall.

How do you store these bars?

Store the bars in an air tight container at room temperature for up to 5 days.  You can also refrigerate them for up to 1 week.

Cranberry Maple Squares

Cranberry Maple Bars start with a soft cake base, then get loaded with a tasty brown sugar maple syrup filling, bursting with bright cranberries and crunchy pecans.

5 from 2 votes

Print Pin

1x2x3x

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 20 bars

Author: Hezzi-D

Equipment

• 1 stand mixer
• 1 Mixing Bowl
• 1 9 x 13 Baking Dish

Ingredients

• 2 cups all-purpose flour
• 1/4 cups granulated sugar
• 2/3 cups cold unsalted butter cut into small pieces
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• !For the Filling:
• 3/4 cup lightly packed light brown sugar
• 1/2 cup unsalted butter softened
• 1/4 cup maple syrup
• 4 eggs
• 1 1/4 cup pecan halves chopped
• 1 1/2 cup dried cranberries
• pinch of salt

Instructions

• Place flour, sugar, butter, baking powder and salt in the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to speed 2 and beat until mixture resembles coarse crumbs. Beat in eggs, one at a time, until dough forms a ball.
• Pour the mixture into the bottom of a 9 x 13 baking dish. Press the mixture evenly into the bottom and 1 inch up the sides.
• Prepare the filling: Place brown sugar and butter in clean mixer bowl. Beat on medium speed until light and fluffy. Beat in maple syrup.
• Beat in eggs, one at a time, until smooth. Remove the mixer bowl. Using a rubber spatula, stir in pecans, cranberries, and salt until evenly incorporated.
• Pour filling into dough and spread evenly in the pan. Bake in lower third of preheated oven for 35 to 40 minutes, or until pastry is golden and filling is set. Let cool completely in pan on a wire rack. Cut into squares.

Notes

Source: Courtesy of The Mixer Bible, Third Edition by Meredith Deeds & Carla Snyder © 2013 www.robertrose.ca Reprinted with publisher permission.

Delicious Desserts for Dessert Day

• Blackberry Cornbread Cobbler from A Kitchen Hoor’s Adventures
• Creme Brulee from Art of Natural LIving
• Eggnog bundt cake with sugared cranberries from Creative Cynchronicity
• Indian Pudding from That Recipe
• Maple Cranberry Squares from Hezzi-D’s Recipe Box
• Mini Chocolate Bundt Cakes from Karen’s Kitchen Stories
• Old Fashioned Pumpkin Pudding from Jen Around the World

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!