Get ready to transform your baking game with these irresistible Chewy Coconut Cranberry Bars that are about to become your new obsession! Imagine sinking your teeth into a perfectly balanced bar that combines the tropical sweetness of coconut, the tangy burst of cranberries, and a rich, buttery base that melts in your mouth. Whether you're a seasoned baker or a kitchen newbie, this recipe promises to deliver maximum flavor with minimal effort – and trust us, these bars are so good, they'll disappear faster than you can say "seconds, please!"
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1/2 cup dried cranberries
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined and set aside.
- In a large mixing bowl, combine the melted butter and brown sugar. Whisk until smooth and fully incorporated.
- Add the egg and vanilla extract to the butter-sugar mixture. Mix thoroughly until the mixture becomes light and slightly fluffy.
- Gradually fold the dry flour mixture into the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the shredded coconut and dried cranberries, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly and smoothing the top with a spatula.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for about 1 hour.
- Using the parchment paper overhang, lift the bars out of the pan and place on a cutting board.
- Cut into 16 even squares using a sharp knife, wiping the blade clean between cuts for neat edges.
Tips
- Room Temperature Matters: Ensure your egg is at room temperature for better incorporation and a smoother batter.
- Don't Overmix: When combining dry and wet ingredients, mix just until they're incorporated. Overmixing can lead to tough, dense bars.
- Check for Doneness: The toothpick test is crucial. A few moist crumbs are perfect – you don't want completely dry bars.
- Cooling is Key: Allow the bars to cool completely in the pan. This helps them set and makes cutting easier.
- Parchment Paper Hack: The overhanging parchment paper trick makes removal and cutting a breeze – no stuck bars, no mess!
- Storage Tip: These bars can be stored in an airtight container at room temperature for up to 5 days, or refrigerated for up to a week.
- Customize: Feel free to swap dried cranberries with other dried fruits like cherries or chopped dried apricots for a unique twist.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 30mg
