Cranberry Almond Jingle Bars: Pretty, Festive & Delicious

Servings: 24-30 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

Take me to the recipe

 

Cranberry Almond Jingle Bars

They say you eat with your eyes as much as with your mouth.

Great looking food that is presented nicely seems to taste better since eating is, after all, a multi-sensory experience.

When it comes to holiday baking I’d say the eyes do even more of the eating since festive food is often more lovely and, well, festive looking than food served any other time of the year. Just look at your average cookie plate with all of the shapes, colours and coatings.

Holiday food is beautiful and we work hard to make it that way. Although it isn’t always hard work. Take these Cranberry Almond Jingle Bars, for example. A simple shortbread base sprinkled with the festive combo of cranberries and sliced almonds and then drizzled with a buttery toffee.   Even though the instructions look longish they really are quick and easy to put together.

Cranberry Almond Jingle Bars

The original recipe called for melted white chocolate drizzled overtop, which would be lovely. But when I was melting the white chocolate I burned it three times. So no chocolate drizzle and to be honest, they’re very rich and sweet as it is so they don’t need a drizzle.

If you want to dress them up a bit more melt 1/3 cup white chocolate chips (or about 1 1/2 squares of Baker’s Chocolate) and drizzle it over top once they have mostly cooled. Wait for the chocolate to set before you cut them into bars.

Cranberry Almond Jingle Bar Recipe

Adapted from Eyes Bigger Than My Stomach 

Base:

  • 1 cup + 4 Tbs. butter, softened
  • 6 Tbsp. sugar
  • 1 large egg
  • ½ tsp. vanilla
  • 2 cups flour
  • ¼ tsp. baking powder
  • ½ tsp. ground ginger

Topping:

  • 1 cup dried cranberries
  • 1 cup sliced almonds

Toffee Glaze:

  • 3/4 cup brown sugar
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1/2 cup butter

To make the base:

  1. Beat together the butter and sugar.
  2. Mix in the egg and vanilla.
  3. Whisk together the flour, baking powder and ginger and stir into the creamed mixture. Stir just until combined.
  4. Press into a 9”x13” pan that has been lined with parchment paper. (Ensure that the parchment goes up the sides too). Bake at 350 F for 15 minutes. The base will be set, but this will bake again once the topping is added so don’t worry.
  5. Leave the oven on.

To make the topping:

  1. Combine the cranberries and almonds and spread over cooked base.

To make the Toffee Glaze:

  1. Melt brown sugar, molasses and butter over low heat. Bring to the boil and simmer for 3 minutes.
  2. Pour over the cranberries and almonds.
  3. Bake for 30 minutes at 350F   Cool completely before cutting.

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10 thoughts on “Cranberry Almond Jingle Bars: Pretty, Festive & Delicious

  1. Mary Nisbet says:

    Hello Bridget,I would love to make the pecan squares and the cranberry squares before the week-end.How well do the squares keep and do they freeze well? Also,I have a lot of cooking and black strap molasses,can they be used instead of fancy? Thank you very much for your time and attention!

    1. Hi Mary, Just getting caught up after the holidays so apologies that I didn’t get back to you right off the bat. I froze my jingle bars with good success. Not sure it’s a good recipe for blackstrap or cooking molasses though — I think they’d be too strong.

      1. Mary Nisbet says:

        Hello Bridget, We are still eating the bars.I will make them and freeze next year.You are right,the other molasses are too strong.The bars are very delicious though.Thanks for the recipes.

        Merry,healthy New Year:)

  2. Hazel Gaudet says:

    Love molasses in all shapes and forms, just wrote down this cranberry one and will try tomorrow.
    My molasses cook book is very old can person pick up ur latest one at ur office on Rothesay Ave, I look out my window and can see u from here right on Rothesay Ave.

    Thanks. Merry Christmas

    1. Hi Hazel,
      Sure, you could stop by the office, or we can mail you a copy. You can send your mailing address to me at bridget.oland@crosbys.com

      1. Hazel Gaudet says:

        Tks I will pick one up I look out my kitchen window and see ur building. Tks

  3. Hazel Gaudet says:

    Tks I will pick one up, I look out my kitchen window and see ur building. Happy New Year

  4. Clara Lavigne says:

    Just can’t wait to try all these special cookie recipes

  5. Clara Lavigne says:

    all good recipes

    1. Bridget Oland says:

      Thanks Clara. We love to get feedback.

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