Introduction

Dark Chocolate Cranberry Magic Bars are a deliciously rich treat combining a buttery crumbly crust, smooth dark chocolate ganache, and a tangy cranberry-orange topping. Perfect for special occasions or an elegant dessert to share with friends and family.

The image shows close-up square pieces of dessert with three visible layers on a wooden board. The bottom layer is a thin, light brown, crumbly crust. The middle layer is thick, dark brown, and textured like a rich chocolate filling. The top layer is a smooth, glossy chocolate ganache. Each piece is topped with red cranberries, small pieces of walnuts, and white granules that look like powdered sugar. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups all-purpose flour
¼ cup granulated sugar
¼ teaspoon sea salt
⅓ cup unsalted butter, melted (for crust)
200 g dark chocolate, chopped
¾ cup heavy cream
1 tablespoon unsalted butter
¼ teaspoon vanilla extract
1 cup fresh cranberries
2 tablespoons honey
1 teaspoon orange zest
¼ cup orange juice

Instructions

Step 1: Preparing the Crust. In a medium bowl, whisk together the flour, granulated sugar, and sea salt. Pour in the melted butter and stir until a crumbly dough forms. Press the dough evenly into the bottom of a greased baking pan.
Step 2: Baking the Crust. Preheat your oven to 350°F (175°C). Bake the crust for 12–15 minutes, or until the edges turn light golden brown. This sets the base without fully cooking it, ensuring a tender final bar.
Step 3: Making the Dark Chocolate Ganache. While the crust bakes, place the chopped dark chocolate in a heat-proof bowl. Heat the heavy cream in a saucepan until it gently simmers (do not boil). Pour the hot cream over the chocolate and let it sit for a minute, then stir until smooth. Stir in the butter and vanilla extract.
Step 4: Assembling the Bars. Remove the crust from the oven and let it cool for 5 minutes. Pour the ganache over the warm crust and spread it evenly with a spatula. Allow it to set slightly while preparing the topping.
Step 5: Preparing the Cranberry-Orange Topping. In a small saucepan, combine the fresh cranberries, orange juice, honey, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 8–10 minutes. Let cool slightly.
Step 6: Finishing. Spoon the cranberry-orange topping evenly over the ganache layer. Refrigerate the bars for at least 2 hours to allow them to firm up before slicing and serving.

Tips & Variations

Swap fresh cranberries for dried cranberries soaked in warm water if fresh are unavailable.
Use bittersweet or semi-sweet chocolate if you prefer a less intense chocolate flavor.
Add a pinch of cinnamon to the cranberry topping for extra warmth.
For a nutty twist, sprinkle chopped toasted almonds or walnuts over the ganache before adding the cranberry topping.

Storage

Store the magic bars in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 10 minutes before serving to soften the ganache. They can also be frozen for up to 1 month; thaw overnight in the fridge.

How to Serve

This image shows a close-up of square chocolate dessert bars arranged on a wooden board placed on a white marbled surface. Each bar has three layers: a bottom layer of light golden crumbly crust, a thick middle layer of dense, dark chocolate filling with a slightly textured surface, and a glossy smooth chocolate ganache top layer. The top is decorated with red cranberries, light brown walnut pieces, and small white sugar crystals scattered over. The bars have clean edges and a rich, shiny look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars vegan?

You can substitute the butter with a plant-based alternative and use coconut cream instead of heavy cream. Make sure to select vegan dark chocolate to keep it fully vegan.

How do I prevent the crust from becoming soggy?

Baking the crust before adding the ganache helps set it and prevents sogginess. Also, allow the crust to cool slightly before pouring on the ganache to keep the layers distinct.