Cranberry Pecan Bars


Yield: 18
Prep Time: 20 minutes
Bake Time Plus Cooling: 4 hours


1 cup (125g) all-purpose flour
1/4 cup (50g) light brown sugar
6 tablespoons (85g) butter, chilled

4 ounces dark chocolate, roughly chopped
1 large egg
1 cup (198g) brown sugar
2 tablespoons (30ml) maple syrup
1 teaspoon vanilla extract
1 tablespoon all purpose flour
1/4 teaspoon salt
1 1/4 cup (155g) pecans, toasted and chopped
3/4 cup (114g) dried cranberries



Preheat oven to 375 degrees. Double line 8x8 pan with foil, leaving a 2" overhang for easy
removal. Lightly grease foil.

Crust: In a medium bowl, cut butter into sugar and flour with a pastry blender until the mixture resembles wet sand and sticks together when squeezed lightly (you can also use a food processor for this step). Transfer mixture into the prepared pan and press firmly into an even layer. Bake until light golden, about 15 minutes. Let cool in the pan in refrigerator for at least 20minutes.

Filling: Briskly whisk egg, sugar, maple syrup, vanilla, flour and salt together in large bowl until thick and foamy. Fold in nuts and cranberries. Spread chopped chocolate in an even layer over the crust. Then drop egg mixture evenly over chocolate and gently spread to fill gaps.

Bake bars until deep golden brown and set, about 25 minutes. Let bars cool completely in pan on wire rack (about 3 hours). Using foil overhang, remove bars from pan. Cut into 9 squares and cut each square diagonally into 2 triangles.

Dip corners in melted chocolate, if desired


Rebekah Taylor, wife of Dustin Taylor and baking extraordinaire! You can find Rebekah regularly baking up a storm at home using none other than Dick Taylor chocolate. She is nothing short of a perfectionist and we think you'll love making her recipes just as much as we love eating them.




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