Cranberry Walnut Bars

Our favorite recipe is cranberry walnut bars with a delectable shortbread. The perfect bar to bake during the holiday season. When the cranberries are in every store and plentiful. The pop of tartness from the berries goes really well with the sweet shortbread base. It’s a great way to enjoy a dessert without all the inflammatory side effects. Plus, these bars look festive and sweet next to the pies, cookies, and other pastries.

Cranberry Walnut Bars

A simple pastry to make with delicious results, The walnuts work really well with the fresh cranberries.
Course Dessert
Keyword bars, cranberry, walnut
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 40 minutes
Servings 16
Author Tania Van Pelt


For the Shortbread

  • 1 cup + 2 tablespoons of heritage wheat or spelt flour (Einkorn, Buffalo, or Kamut work well)
  • cup coconut oil (or grass-fed butter) melted until liquid
  • 2 tablespoons of raw honey softened
  • 1 teaspoon zest of organic lemon
  • ½ teaspoon zest of organic orange
  • 1 teaspoon sea salt

For the Topping

  • 2 tablespoons raw honey softened
  • 3 tablespoons coconut oil (or grass-fed butter) melted
  • ½ teaspoon vanilla extract
  • 1 cup fresh (or frozen and thawed) cranberries
  • ¾ cup raw walnuts chopped


  1. If need be, soften the coconut oil. Place the sealed container of coconut oil in a bowl of hot water until it's liquid.
  2. Place sealed container of raw honey in a bowl of hot water to soften it.
  3. Preheat oven to 350ºF.
  4. In a large bowl mix the flour, salt, liquified coconut oil, honey, and citrus zest. Mix together well until a soft ball of dough is formed.
  5. Evenly press this dough into the bottom of a parchment lined 8-inch square baking pan.
  6. For the filling, mix all the ingredients together very well. Pour this sticky mixture on top of the shortbread base and carefully spread it out evenly.
  7. Place the pan in the oven on a rack near the top of the oven. At 10 minutes, swirl the cranberries and walnuts so they're evenly distributed. And, at 20 minutes check to make sure the bars aren't overcooked. You want the cranberries cooked through (bursting) and the shortbread golden at the edges. They take about 30 to 35 minutes to bake.

  8. Remove from the oven and cool in the pan for about 20 minutes.
  9. Remove from the pan by pulling the sides of the parchment paper and allow the bars to finish cooling completely before slicing, about another 15 minutes.
  10. Slice into bars when completely cooled using a sharp knife.
  11. Store the bars in the fridge in an airtight container. They'll keep for several weeks.