My Tips for Perfect Bars Every Time
Use real, chopped chocolate for big melty pools, or go with high-quality chips if you prefer neat pieces.
Dried cranberries work best, as they keep the bars chewy and don’t add extra moisture.
Don’t overbake—pull the bars out when the center is just set. They’ll firm up as they cool, staying soft and dense.
For tidy squares, chill the bars in the pan before slicing with a sharp knife.
Make Ahead and Storage
Chocolate Cranberry Chunk Bars store well in an airtight container at room temperature for up to five days, or freeze perfectly for up to three months. They’re great for gifting, travel, and stashing in lunchboxes for sweet surprises anytime.
People Also Ask About Cranberry Chocolate Bars
Can I use fresh or frozen cranberries?
Stick with dried for best texture; fresh or frozen will make the bars too wet.
Are these bars very sweet?
They’re perfectly balanced by tart berries and dark chocolate.
Can I swap the chocolate or add nuts?
Absolutely—white chocolate, walnuts, or pecans are all delicious additions.
How do I make them gluten-free?
A one-to-one gluten free flour blend works well.
My Recipe Experience & Trust
This recipe is the result of countless snack attacks, bake sales, and family movie nights. Every batch is kitchen-tested and crowd-approved—soft, chewy, and loaded with bold flavor. My steps and tips come from years of baking, so you can trust these bars to turn out beautifully every time, even if you’re new to baking.
Try Chocolate Cranberry Chunk Bars Today!
Bake up a batch and let me know your favorite twist! Leave a comment, rate the recipe, or find even more bar and traybake inspiration at treasuresrecipes.com. These bars are my go-to for easy, impressive desserts you’ll want to share (and maybe keep a few for yourself).