Kris Kringle's cranberry squares

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15 min


16 squares

* PLUS Baking Time: 40 minutes


  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 2 tbsp icing sugar
  • 1 egg yolk
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups whole berry cranberry sauce
  • 1 tsp almond extract
  • 1/3 cup raisins
  • 1/2 cup flaked coconut
  • 1/2 cup chopped walnuts


  • Preheat oven to 350F (180C). To make base, lightly grease an 8-inch (2 L) square baking pan. Place butter, flour, icing sugar and egg yolk in a mixing bowl. Stir and work with your fingers until well blended. Press into bottom of greased pan.
  • To make topping, beat eggs in a large bowl. Stir sugar with flour, baking powder and salt. Then, stir into eggs until blended. Place cranberry sauce in a small bowl. Using a fork, gently mash it into a thick sauce consistency. Measure out 3/4 cup (175 mL) and stir into flour mixture along with almond extract, raisins, coconut and walnuts. Spread mixture over prepared base. Bake in preheated oven for 40 minutes or until top is set. Place pan on a rack to cool completely. Then, spread with remaining 3/4 cup (175 mL) of cranberry sauce. Store squares, covered, in the refrigerator.

Nutrition (per serving)

  • Calories
  • 210,
  • Protein
  • 2.9 g,
  • Carbohydrates
  • 28.1 g,
  • Fat
  • 10.1 g,

Michele Leung loves the tartness of the fresh cranberry sauce coating in contrast to the rich coconut-bar base.