Festive Coconut Cranberry Pecan Bars: A Holiday Baking Delight

These Coconut Cranberry Pecan Bars are the perfect treat to brighten up your holiday season. They’re sweet, tart, crunchy, and chewy all in one bite, making them utterly irresistible. The combination of sweet coconut, tangy cranberries, and crunchy pecans creates a symphony of flavors and textures that will have everyone reaching for seconds. These bars are surprisingly easy to make, making them a great option for holiday baking, potlucks, or just a cozy weekend treat. Get ready to impress your friends and family with these delicious and festive bars!

## Why You’ll Love These Coconut Cranberry Pecan Bars

* **Festive Flavors:** The combination of coconut, cranberries, and pecans screams holiday cheer. Each ingredient contributes a unique flavor profile, creating a balanced and exciting taste experience.
* **Perfect Texture:** The bars offer a delightful combination of textures. The crust provides a sturdy base, the cranberry filling adds a chewy element, and the pecan topping provides a satisfying crunch.
* **Easy to Make:** While they look impressive, these bars are surprisingly simple to make. The recipe requires minimal effort and ingredients, making it perfect for busy bakers.
* **Make-Ahead Friendly:** These bars can be made ahead of time and stored for several days, making them a great option for holiday gatherings.
* **Customizable:** Feel free to adjust the recipe to suit your preferences. You can add other nuts, dried fruits, or even chocolate chips.

## Ingredients You’ll Need

### For the Crust:

* **All-Purpose Flour:** 1 1/2 cups (180g). Provides the structure for the crust. You can substitute with a gluten-free all-purpose blend for a gluten-free version.
* **Granulated Sugar:** 1/4 cup (50g). Adds sweetness and helps bind the crust together.
* **Salt:** 1/4 teaspoon. Enhances the other flavors and balances the sweetness.
* **Cold Unsalted Butter:** 1/2 cup (113g), cut into small cubes. The cold butter is crucial for creating a flaky crust. Make sure it’s very cold!
* **Egg Yolk:** 1 large. Adds richness and helps bind the crust.
* **Vanilla Extract:** 1 teaspoon. Enhances the flavor of the crust.
* **Ice Water:** 2-4 tablespoons. Added gradually to bring the dough together.

### For the Filling:

* **Sweetened Condensed Milk:** 1 (14-ounce) can. Provides sweetness, creaminess, and helps bind the filling together.
* **Shredded Coconut:** 1 1/2 cups (120g), sweetened or unsweetened. Adds a distinct coconut flavor and texture. If using sweetened coconut, you may want to reduce the amount of sugar in the topping.
* **Dried Cranberries:** 1 cup (100g), chopped. Adds a tart and chewy element. You can use sweetened or unsweetened dried cranberries, depending on your preference.
* **Pecans:** 1 cup (100g), chopped. Adds a crunchy texture and nutty flavor.
* **All-Purpose Flour:** 2 tablespoons. Helps to absorb excess moisture from the filling and prevent it from becoming too runny.
* **Vanilla Extract:** 1 teaspoon. Enhances the overall flavor of the filling.
* **Orange Zest:** 1 teaspoon (optional). Adds a bright and citrusy note to the filling.

## Equipment You’ll Need

* **9×13 inch Baking Pan:** This is the ideal size for these bars. Make sure it’s oven-safe.
* **Parchment Paper:** For lining the baking pan, which makes it easy to remove the bars after baking.
* **Mixing Bowls:** For preparing the crust and filling.
* **Food Processor (Optional):** For quickly making the crust. You can also use a pastry blender or your hands.
* **Measuring Cups and Spoons:** For accurate ingredient measurement.
* **Rubber Spatula:** For mixing the filling and spreading it evenly over the crust.
* **Sharp Knife or Pizza Cutter:** For cutting the baked bars into squares.

## Step-by-Step Instructions

### Preparing the Crust:

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, sugar, and salt.
2. **Cut in the Butter:** Add the cold, cubed butter to the dry ingredients. Use a pastry blender, food processor, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The smaller the butter pieces, the flakier the crust will be.
3. **Add Egg Yolk and Vanilla:** In a small bowl, whisk together the egg yolk and vanilla extract. Add this mixture to the flour and butter mixture.
4. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix, as this will result in a tough crust. The dough should be moist enough to hold together when pressed, but not sticky.
5. **Form into a Disc:** Gently form the dough into a disc and wrap it in plastic wrap. Refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.
6. **Preheat Oven and Prepare Pan:** Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This will make it easy to lift the bars out of the pan after baking.
7. **Press into Pan:** Remove the dough from the refrigerator and press it evenly into the bottom of the prepared baking pan. You can use your fingers or the bottom of a measuring cup to create a smooth, even layer. If the dough is too sticky, you can lightly flour your hands or the measuring cup.
8. **Par-Bake the Crust:** Bake the crust for 15-20 minutes, or until it is lightly golden brown. This step helps to prevent the crust from becoming soggy when the filling is added. Let the crust cool slightly while you prepare the filling.

### Preparing the Filling:

1. **Combine Ingredients:** In a large mixing bowl, combine the sweetened condensed milk, shredded coconut, chopped cranberries, chopped pecans, flour, vanilla extract, and orange zest (if using). Mix well until all ingredients are evenly distributed.

### Assembling and Baking the Bars:

1. **Pour Filling over Crust:** Pour the coconut cranberry pecan filling evenly over the par-baked crust. Spread it out with a rubber spatula to ensure that it reaches all corners of the pan.
2. **Bake:** Bake in the preheated oven for 25-30 minutes, or until the filling is golden brown and set. The edges of the bars should be slightly darker than the center.
3. **Cool Completely:** Remove the bars from the oven and let them cool completely in the pan before cutting. This is important because the filling will continue to set as it cools. Cooling also helps prevent the bars from crumbling when you cut them.
4. **Cut into Squares:** Once the bars are completely cool, use the parchment paper overhang to lift them out of the pan. Place the bars on a cutting board and use a sharp knife or pizza cutter to cut them into squares.

## Tips for Success

* **Use Cold Butter:** Cold butter is essential for creating a flaky crust. Make sure the butter is very cold before cutting it into the flour.
* **Don’t Overmix the Dough:** Overmixing the dough will result in a tough crust. Mix only until the dough just comes together.
* **Par-Bake the Crust:** Par-baking the crust prevents it from becoming soggy when the filling is added.
* **Cool Completely Before Cutting:** Cooling the bars completely allows the filling to set and prevents them from crumbling when you cut them.
* **Chop Ingredients Finely:** Chopping the cranberries and pecans finely will help them distribute evenly throughout the filling.
* **Adjust Sweetness to Taste:** If you prefer a less sweet bar, you can use unsweetened coconut and reduce the amount of sugar in the crust.
* **Add a Glaze (Optional):** For an extra touch of sweetness and shine, you can drizzle a simple glaze over the cooled bars. To make a glaze, whisk together powdered sugar with a small amount of milk or lemon juice until smooth.

## Variations and Substitutions

* **Nuts:** Feel free to substitute other nuts for pecans, such as walnuts, almonds, or macadamia nuts. You can also use a combination of different nuts.
* **Dried Fruits:** You can substitute other dried fruits for cranberries, such as cherries, raisins, or apricots.
* **Chocolate Chips:** Add chocolate chips to the filling for an extra touch of sweetness. White chocolate chips, milk chocolate chips, or dark chocolate chips would all work well.
* **Spices:** Add a pinch of cinnamon, nutmeg, or ginger to the filling for a warmer, more festive flavor.
* **Gluten-Free:** Use a gluten-free all-purpose flour blend in the crust for a gluten-free version.
* **Vegan:** Substitute the butter with a vegan butter alternative, the egg yolk with applesauce (about 3 tablespoons), and the sweetened condensed milk with a vegan sweetened condensed milk alternative (if available, or use a mixture of coconut cream and maple syrup, adjusted for sweetness and consistency).

## Serving Suggestions

These Coconut Cranberry Pecan Bars are delicious on their own, but they can also be served with a variety of accompaniments.

* **Ice Cream:** Serve the bars with a scoop of vanilla ice cream or coconut ice cream for a decadent dessert.
* **Whipped Cream:** Top the bars with a dollop of whipped cream for a lighter, more refreshing treat.
* **Coffee or Tea:** Enjoy the bars with a cup of coffee or tea for a cozy afternoon snack.
* **Gift Giving:** Package the bars in a festive box or tin for a thoughtful holiday gift.

## Storage Instructions

* **Room Temperature:** Store the cooled bars in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** Store the cooled bars in an airtight container in the refrigerator for up to 1 week.
* **Freezer:** Freeze the cooled bars in an airtight container for up to 2 months. Thaw in the refrigerator before serving.

## Coconut Cranberry Pecan Bars Recipe Card

**Yields:** 16-24 bars
**Prep time:** 30 minutes
**Cook time:** 40-50 minutes

**Ingredients:**

**Crust:**

* 1 1/2 cups (180g) all-purpose flour
* 1/4 cup (50g) granulated sugar
* 1/4 teaspoon salt
* 1/2 cup (113g) cold unsalted butter, cut into small cubes
* 1 large egg yolk
* 1 teaspoon vanilla extract
* 2-4 tablespoons ice water

**Filling:**

* 1 (14-ounce) can sweetened condensed milk
* 1 1/2 cups (120g) shredded coconut
* 1 cup (100g) dried cranberries, chopped
* 1 cup (100g) pecans, chopped
* 2 tablespoons all-purpose flour
* 1 teaspoon vanilla extract
* 1 teaspoon orange zest (optional)

**Instructions:**

**Crust:**

1. In a large bowl, whisk together flour, sugar, and salt.
2. Cut in cold butter until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together egg yolk and vanilla. Add to the flour mixture.
4. Gradually add ice water, mixing until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
5. Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper.
6. Press the dough evenly into the prepared pan.
7. Bake for 15-20 minutes, or until lightly golden brown. Let cool slightly.

**Filling:**

1. In a large bowl, combine sweetened condensed milk, coconut, cranberries, pecans, flour, vanilla, and orange zest (if using).

**Assembly:**

1. Pour filling over the par-baked crust.
2. Bake for 25-30 minutes, or until golden brown and set.
3. Cool completely before cutting into squares.

## Nutrition Information (approximate, per bar)

* Calories: Approximately 250-300
* Fat: 15-20g
* Saturated Fat: 10-12g
* Cholesterol: 30-40mg
* Sodium: 50-70mg
* Carbohydrates: 25-35g
* Sugar: 20-25g
* Protein: 3-5g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.*

Enjoy these festive and flavorful Coconut Cranberry Pecan Bars! They’re sure to be a hit at your next holiday gathering. Happy baking!