Welcome to Sweet Emily, where holiday baking is simple and delicious! Get ready to fall in love with these incredible Moist Christmas Cranberry Gooey Butter Bars. This festive recipe perfectly blends sweet and tart flavors with an irresistible gooey texture that will make your taste buds sing. They are incredibly easy to prepare, making them the ideal addition to any holiday gathering or a delightful treat for your family.
Why You’ll Love These Moist Christmas Cranberry Bars
You’ll adore these Moist Christmas Cranberry Bars for many fantastic reasons. They truly embody the spirit of the season with their vibrant colors and festive flavors.
- Quick & Easy: This recipe uses a cake mix base, saving you time and effort in the kitchen.
- Irresistible Texture: Enjoy a soft, buttery crust topped with a rich, super gooey cranberry filling.
- Perfectly Balanced Flavor: The tartness of cranberries cuts through the sweetness beautifully, creating a harmonious taste.
- Holiday Versatility: Ideal for potlucks, cookie exchanges, or a cozy evening dessert.
- Beginner-Friendly: Simple, straightforward steps ensure success even for new bakers.
Ingredients
Creating these delightful holiday dessert bars requires just a few pantry staples and fresh cranberries. You’ll make a simple cake base, a rich, gooey filling, and then incorporate those beautiful berries. Get ready to bake!
For the Cake Base:
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1/2 cup butter, melted, cooled slightly
- 1 egg
- 2 teaspoons orange zest
For the Gooey Filling & Cranberries:
- 1 package (8 oz) cream cheese, softened
- 3 1/2 cups powdered sugar
- 1/2 cup butter, melted, cooled slightly
- 3 eggs
- 2 cups fresh or frozen (thawed) cranberries
For the Topping:
- 1 tablespoon powdered sugar, for dusting
- Sweetened whipped cream, if desired
Notes & Substitutions
You can easily adapt these ingredients to your preferences. For the crust, a yellow cake mix works wonderfully, but a vanilla cake mix provides a similar delicious foundation. Fresh cranberries are excellent, offering a bright burst of flavor; if using frozen, ensure they are thawed and drained before folding them into the gooey mixture. To achieve perfectly smooth cream cheese, leave it at room temperature for about an hour or gently microwave it for 10-15 seconds until soft. Feel free to swap orange zest for lemon or lime zest for a slightly different citrus note.
Equipment
You don’t need fancy tools to make these amazing bars. A few basic items from your kitchen will get the job done.
- 9×13-inch baking pan
- Large mixing bowls
- Electric mixer (handheld or stand mixer)
- Spatula or spoon
- Measuring cups and spoons
- Sharp knife
Instructions
Follow these simple steps to create your own batch of Moist Christmas Cranberry Gooey Butter Bars. Each instruction is designed to be clear and easy, ensuring a perfect result every time.
First, heat your oven to 350°F (175°C). Lightly spray only the bottom of your 13×9-inch baking pan with cooking spray. This prevents sticking without greasing the sides, which helps the crust stay in place.
In a large bowl, combine the cake mix, 1/2 cup melted and slightly cooled butter, the egg, and the orange zest for the cake base. Stir these ingredients until they are thoroughly blended and form a thick dough. Press this mixture evenly into the bottom of the prepared pan, creating a sturdy base for your bars.
Next, prepare the decadent gooey filling. In another large bowl, use an electric mixer to beat the softened cream cheese and 3 1/2 cups of powdered sugar on medium speed. Continue mixing until the mixture is smooth and well blended. Beat in the remaining 1/2 cup of melted butter and then add the three eggs, one at a time. Scrape down the sides of the bowl occasionally to ensure everything is fully incorporated. Gently stir in the fresh or thawed cranberries.
Cranberries are known for their health benefits, including high levels of vitamins and antioxidants. For more information on their nutritional value, consult sources like FepBlue, which highlights the health benefits of cranberries.
Carefully pour the cranberry filling mixture over the cake base in the pan. Spread the filling evenly with a spatula to cover the entire crust.
Bake the bars for 38 to 43 minutes, or until the edges are golden brown and the center appears set with a slight jiggle. Avoid overbaking to maintain that signature gooey texture. Remove the pan from the oven and let the bars cool completely, which typically takes about 2 hours. This cooling time is crucial for the bars to set properly and firm up.
When you are ready to serve, dust the top of the cooled bars with the remaining 1 tablespoon of powdered sugar. Using a sharp knife, cut the bars into 6 rows by 4 rows, cleaning the knife blade after each cut to ensure clean, neat slices. Serve these delicious cranberry dessert squares as they are, or with a dollop of sweetened whipped cream for an extra treat.
Pro Tips & Troubleshooting
Achieving the perfect gooey texture for these Moist Christmas Cranberry Bars is straightforward with a few key tips. Avoid overbaking at all costs; the center should still have a slight jiggle when you take it out of the oven. This ensures your bars remain wonderfully moist. To troubleshoot a soft cream cheese, simply leave it on the counter for an hour before starting, or microwave it for 10-15 seconds. For homemade whipped cream, chill your mixing bowl and beaters in the freezer for 10-15 minutes before whipping cold heavy cream to stiff peaks.
Serving, Storage, & Variations
Serve these delightful bars either warm, perhaps with a scoop of vanilla ice cream, or chilled for a firmer bite. For storage, keep any leftover Moist Christmas Cranberry Bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them: wrap individual bars tightly in plastic wrap and then aluminum foil, and store in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before serving. For variations, consider adding 1/2 cup of chopped toasted pecans or walnuts to the filling for extra crunch. White chocolate chips would also be a delicious addition, or a pinch of cinnamon and nutmeg for a spicier holiday flavor.
Nutrition Information
Please note that the nutrition information provided below is an estimate. It is based on standard ingredient data and may vary depending on specific brands, preparation methods, and serving sizes. For precise dietary information, please consult a registered dietitian or use a trusted nutrition calculator. These values are per serving.
| Nutrient | Amount (Estimated) |
|---|---|
| Calories | 320 kcal |
| Total Fat | 15g |
| Saturated Fat | 9g |
| Cholesterol | 60mg |
| Sodium | 200mg |
| Total Carbohydrate | 45g |
| Dietary Fiber | 1g |
| Total Sugars | 35g |
| Protein | 3g |
Frequently Asked Questions (FAQ)
- Can I freeze these cranberry bars?
- Yes, you absolutely can! Wrap the cooled Moist Christmas Cranberry Bars tightly in plastic wrap and then foil, storing them in a freezer-safe bag for up to 3 months.
- What if I don’t have orange zest?
- You can omit the orange zest if needed, but it adds a lovely bright note. Lemon or lime zest can be a great substitute if you have it.
- How do I know when the bars are done baking?
- The bars are done when the edges are golden brown and the center looks set, with only a slight jiggle. Overbaking will make them less gooey.
- Can I use a different flavored cake mix?
- Absolutely! While yellow cake mix is classic, a vanilla or even a white cake mix would work wonderfully for the base.
Conclusion
These Moist Christmas Cranberry Bars are truly a holiday baking dream come true. They combine simple ingredients with an easy process, resulting in a festive treat that everyone will adore. The sweet-tart flavor profile and incredibly moist, gooey texture make them utterly irresistible. So, gather your ingredients and bake this delightful holiday cranberry treat; it’s sure to become a beloved tradition in your home.
Moist Christmas Cranberry Gooey Butter Bars
Ingredients
Equipment
Method
- Preheat oven to 350°F and spray the bottom of a 13×9-inch pan with cooking spray.
- In a large bowl, combine the cake base ingredients until well blended, then press the mixture evenly into the prepared pan.
- In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar until blended; then beat in 1/2 cup melted butter and the eggs one at a time, and stir in cranberries. Pour and evenly spread this batter over the cake base in the pan.
- Bake for 38 to 43 minutes or until golden brown and the center is set; cool completely for about 2 hours.
- When ready to serve, sprinkle 1 tablespoon powdered sugar over the top and cut into 6 rows by 4 rows, cleaning the knife after each cut; serve with whipped cream and store leftovers loosely covered in the refrigerator.
