Makes 9 – 12

I feel like there’s a never-ending quest to find something to do with leftover cranberry sauce. While I prefer smooth canned sauce, I respect those who prefer chunky or homemade. If you are in that camp, this recipe is for you. I actually made these bars with the leftover cranberry jam from my Cranberry-Almond Tart, so you can absolutely make these from scratch if you don’t have sauce laying around.


  • 8 tablespoons (113 grams) unsalted butter, melted
  • 6 tablespoons (75 grams) granulated sugar
  • 1 ¼ cups (163 grams) all-purpose flour
  • ¼ teaspoon salt
  • 4 ounces (113 grams) white chocolate, coarsely chopped and divided
  • ¾ cup cranberry jam or chunky sauce


Make the Bars

  1. Preheat oven to 350°F. Grease an 8-inch square pan and line with parchment paper. Set aside.
  1. In a medium bowl, combine the melted butter and the sugar before adding the flour and salt. Mix until combined. Fold in about half (2 ounces) of the white chocolate.
  1. Press ⅔ of the mixture into the bottom of the prepared pan as evenly as possible.
  1. Spread the cranberry jam over crust layer, and then creating clumps of the remaining dough, sprinkle over the top. Sprinkle 1 more ounce of the chocolate over the top.
  1. Bake for about 30 minutes or until edges and top turn golden brown. Allow the pan to cool completely.
  1. When cool, remove the bars from the pan and cut into squares. Melt the rest of the white chocolate in a double boiler or the microwave and drizzle over the top. Serve once the chocolate is set. Remaining bars can be refrigerated for up to 3 days.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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