Orange Cranberry Bars

Dairy free Cranberry Orange Bars make a scrumptious seasonal dessert! A twist on the classic Lemon Bar, this sweet start with a crunchy homemade Graham cracker crust. Drizzle silky orange filling on top of the pre-baked crust, then sprinkle on fresh cranberries before baking. When these Cranberry Orange Bars come out of the oven, let cool, then dust with powdered sugar for the finishing touch. What a festive Christmas treat for the whole family!

Prep Time 10

Cook Time 1

Total Time 1 10

Servings bars

Calories 167kcal

Ingredients

Graham Cracker Crust

1 ¼ cups Graham cracker crumbs
¼ cup granulated sugar
6 tablespoons coconut oil melted

Orange & Cranberry Filling

3 eggs at room temperature
1 tablespoon orange zest
½ cup orange juice freshly squeezed
1 ½ cups powdered sugar sifted
½ cup all-purpose flour sifted
½ cup fresh cranberries
Powdered sugar for sprinkling

Instructions

Make the Crust

Preheat the oven to 350°F. Line a 9”x9” baking pan with parchment paper, spray with baking spray and set aside.
In a large glass bowl, measure in the Graham cracker crumbs, granulated sugar and melted coconut oil.
Stir the ingredients together using a spoon or a fork.
Press the crust into the bottom of the prepared baking pan, using a measuring spoon or another heavy object to press it evenly. (The more packed it is, the less of a chance it will break off and float upward into the filling.)
Bake for 25-35 minutes, or until the crust is golden brown.
Remove from the oven, then set aside to cool slightly while you make the filling.

Make the Bars

In another large glass bowl, crack the eggs and add the orange zest. Using a hand mixer, whip the eggs and orange zest together until light.
Add the orange juice to the egg/zest mixture, and mix until incorporated.
Sift the powdered sugar and flour into another bowl together, and sprinkle into the wet ingredients, stirring slowly with the hand mixer until just combined.
Pour the orange filling on top of the slightly cooled Graham cracker crust.
Sprinkle the cranberries on top of the filling, and transfer to the oven.
Bake for 35-40 minutes, or until the bars are cooked through. (I like to put on an oven mitt and shake the pan to see if the filling is jiggly. If so, it needs more time. If not, it’s good to go!)
When cooked through, remove from the oven, and let cool completely.
Sprinkle with powdered sugar, and enjoy!

Notes

Please note that the total bake time combines the times for the CRUST, as well as the BARS. Do not bake the bars for 60 minutes!

Adapted from Ina Garten’s Lemon Bars recipe.

Store in a sealed container inside the refrigerator for up to a week.

Nutrition