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Cranberry Almond Bars

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 bars


  • BARS:
  • 1/2 cup butter softened
  • 1/2 cup honey
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1-3/4 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 1 cup slivered almonds
  • 1 8 oz pkg cream cheese, softened
  • 1/3 cup butter softened
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • Additional cranberries and slivered almonds optional


  • Preheat oven to 350 F. Lightly grease a 15 x 10 x 1 in baking pan. Set aside.
  • In a large bowl, beat butter, honey, eggs, sour cream, and extracts until smooth. In a medium bowl, combine flour, baking powder, and salt. Slowly add to liquid mixture, stirring until batter is smooth. Fold in cranberries and almonds. Spread evenly in prepared baking pan, smoothing top with a spatula. Bake at 350 F 25-30 minutes until lightly browned. Cool completely on a wire cooling rack.
  • Prepare the frosting: In a medium bowl with an electric mixer, beat all frosting ingredients on high speed 1-2 minutes, or until smooth and creamy. Store in refrigerator until ready to use.
  • Spread frosting evenly over cooled bars and sprinkle with additional cranberries and almonds if desired. Cut into bars and serve.


Store bars in refrigerator up to 2 days.