Pecan pie is a Thanksgiving favourite, but a whole pie is a lot of work and it does not travel well. These bars solve both problems. The filling is the same sweet, nutty pecan pie filling, but fresh cranberries are stirred through it, so every bite has a sharp, tart pop that cuts the sweetness. Orange zest in the filling adds a fresh note that plain pecan pie does not have. The base is a shortbread crust made with brown butter, which gives it a nutty flavour that plain butter does not. The bars slice cleanly once they are cool, so they work for a holiday table, a bake sale, or a packed lunchbox.
Cranberry Pecan Pie Bars with Brown Butter Shortbread Crust and Orange Zest
Ingredients
Method
- Heat the oven to 175°C (350°F). Line a 20 cm square baking tin with baking paper, leaving some paper over the sides so the bars can be lifted out later.
- Brown the butter for the crust. Melt it in a small pan over medium heat and cook, swirling the pan, until it turns golden brown and smells nutty, about 3 to 4 minutes. Pour it into a bowl and leave it to cool for 5 minutes.
- Stir the flour, sugar, and salt into the cooled brown butter until a soft dough forms. Press it evenly into the bottom of the tin. Bake for 15 minutes, until the edges are lightly golden. Leave the oven on.
- While the crust bakes, whisk the eggs, brown sugar, maple syrup, melted butter, orange zest, vanilla, and salt in a large bowl until smooth.
- Stir in the chopped pecans and fresh cranberries. Pour the filling over the warm crust and spread it evenly.
- Bake for 25 to 30 minutes, until the filling is set at the edges and only slightly wobbly in the centre. It will firm up as it cools.
- Cool completely in the tin, at least 2 hours, then lift out with the paper and cut into 16 bars with a sharp knife. Wipe the knife between cuts for clean edges.
Ingredients
- 115 g unsalted butter, for the crust — brown this first, as it gives the shortbread a nutty flavour
- 200 g plain flour
- 50 g granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 150 g light brown sugar
- 80 ml maple syrup
- 60 g unsalted butter, melted, for the filling
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt, for the filling
- 150 g pecans, roughly chopped
- 150 g fresh cranberries — use fresh cranberries, not dried, so they burst and stay tart
Method
- Heat the oven to 175°C (350°F). Line a 20 cm square baking tin with baking paper, leaving some paper over the sides so the bars can be lifted out later.
- Brown the butter for the crust. Melt it in a small pan over medium heat and cook, swirling the pan, until it turns golden brown and smells nutty, about 3 to 4 minutes. Pour it into a bowl and leave it to cool for 5 minutes.
- Stir the flour, sugar, and salt into the cooled brown butter until a soft dough forms. Press it evenly into the bottom of the tin. Bake for 15 minutes, until the edges are lightly golden. Leave the oven on.
- While the crust bakes, whisk the eggs, brown sugar, maple syrup, melted butter, orange zest, vanilla, and salt in a large bowl until smooth.
- Stir in the chopped pecans and fresh cranberries. Pour the filling over the warm crust and spread it evenly.
- Bake for 25 to 30 minutes, until the filling is set at the edges and only slightly wobbly in the centre. It will firm up as it cools.
- Cool completely in the tin, at least 2 hours, then lift out with the paper and cut into 16 bars with a sharp knife. Wipe the knife between cuts for clean edges.
Mistakes, Substitutions, Serving and Storage
Common mistakes: cutting the bars while they are still warm, so the filling runs; using dried cranberries, which make the bars too sweet; over-baking the filling until it is hard instead of just set.
Substitutions: use walnuts instead of pecans; use frozen cranberries, thawed and patted dry, if fresh ones are not in stock; use honey instead of maple syrup, though the flavour will be milder.
Serving ideas: serve plain, with whipped cream, or with vanilla ice cream. They also pack well for a holiday dessert table.
Storage and reheating: store in an airtight tin at room temperature for up to 3 days, or in the fridge for up to 5 days. Freeze for up to 2 months. Serve at room temperature; do not reheat.
Frequently Asked Questions
- Can I use dried cranberries instead of fresh? You can, but the bars will be sweeter and less tart. If you use dried cranberries, use 100 g and soak them in warm water for 10 minutes first, then drain well.
- Why did my filling not set? It was probably underbaked or cut too soon. The centre should only wobble slightly when you take it out, and the bars need at least 2 hours to cool and firm up.
- Can I make these ahead? Yes. Bake them up to 2 days ahead and keep them in the fridge. Bring them to room temperature before serving.
- What is brown butter? It is butter cooked until the milk solids turn golden brown and smell nutty. Watch it closely, as it can burn in under a minute once it starts to colour.
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