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Cranberry Bars

Rated as 4.6 out of 5 Stars

"A yummy bar that is tart and sweet at the same time. Easy to put together and your home will smell wonderful while they're baking!"
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1 h 10 m servings 228
Original recipe yields 24 servings (1 - 9x13 inch pan)


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  1. In a saucepan over medium heat, combine the cranberries, white sugar, and water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer.
  4. Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 228 calories; 8.9 36.1 2 31 191 Full nutrition

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Read all reviews 303
  1. 376 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

This IS a great recipe! I read some of the other reviews, and the trick to getting the bars out of the pan without them turning into a gooey mess is to LET THEM COOL for at LEAST an hour! The cr...

Most helpful critical review

These were just okay for me. The flavors were good and the cranberry mixture smelled and tasted wonderful, but they were crumbly even after leaving them in the pan for a couple of hours. My cake...

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Most positive
Least positive

This IS a great recipe! I read some of the other reviews, and the trick to getting the bars out of the pan without them turning into a gooey mess is to LET THEM COOL for at LEAST an hour! The cr...

Some important tips for this recipe: 1) use the real deal rolled oats, not the instant kind, 2) I used frozen cranberries and dropped the water down to 1/2 cup . . . you absolutely must cook the...

Very good and easy too. I didn't have any whole cranberries on hand, so instead of making the craberry filling I actually used canned whole cranberry sauce. It worked just fine. This is a gre...

FANTASTIC!!!!! A nice change from the usual chocolate & nut bars. My husband loved these, so will make again. I may try next time with a little orange zest or a touch more cinnamon. The filli...

a snap to prepare and oh, so good. I love the sweet with the tang of the berry. Used pom juice in place of water. Could not taste the spices in the crust, so added 1/2 tsp. cinnamon to the cr...

Very easy and a great way to use up that leftover Thanksgiving cranberry sauce that nobody touched! I ad libbed a little (it is in no way a reflection on the original recipe, it's just what I d...

This is baking in the oven as I write this. You need to drop the topping by small spoonfuls onto the cranberry filling. Then press lightly with your hands before putting in the oven.

I zested 1 orange and used its juice and water to make the 3/4 c for the cranberry sauce, 10 min cooking is fine. After cooking just place pan in sink filled with 3" cold water- it will cool ver...

I cooked the cranberries in orange juice and cut back on the sugar a bit. I also cut back on the butter and added some applesauce and allspice. These are yummy, and the kids loved them. I thoug...