Dark Chocolate Cranberry Magic Bars Recipe
These Dark Chocolate Cranberry Magic Bars combine a buttery crumb crust, rich dark chocolate ganache, and a tangy-sweet cranberry-orange topping. Perfectly balanced in flavor and texture, these bars offer a luscious dessert with a festive twist, ideal for holiday gatherings or anytime you crave a decadent treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9-12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon sea salt
- ⅓ cup melted unsalted butter
Dark Chocolate Ganache
- 200 g dark chocolate, chopped
- ¾ cup heavy cream
- 1 tablespoon unsalted butter
- ¼ teaspoon vanilla extract
Cranberry-Orange Topping
- 1 cup fresh cranberries
- ¼ cup orange juice
- 2 tablespoons honey
- 1 teaspoon orange zest
Instructions
- Preparing the Crust: In a medium bowl, combine 1½ cups all-purpose flour, ¼ cup granulated sugar, and ¼ teaspoon sea salt. Whisk these dry ingredients together, then add ⅓ cup melted unsalted butter. Stir until a crumbly dough forms. Press this mixture evenly into the bottom of a prepared baking pan to form the crust base.
- Baking the Crust: Preheat your oven to 350°F (175°C). Bake the pressed crust for 12–15 minutes or until the edges turn a light golden brown. This partial bake sets the crumbs without fully cooking it, ensuring the crust stays tender when topped.
- Making the Dark Chocolate Ganache: While the crust bakes, place 200 g chopped dark chocolate in a heatproof bowl. In a small saucepan, gently heat ¾ cup heavy cream just to a simmer—avoid boiling. Pour the hot cream over the chocolate and let it sit for a couple of minutes to melt the chocolate. Then stir until smooth and glossy. Mix in 1 tablespoon unsalted butter and ¼ teaspoon vanilla extract until fully combined.
- Assembling the Bars: Remove the crust from the oven and let it cool for 5 minutes. Pour the warm ganache over the crust, spreading it evenly to the edges with a spatula. The ganache should be thick enough to hold its shape but still spreadable.
- Preparing the Cranberry-Orange Topping: In a small saucepan, combine 1 cup fresh cranberries, ¼ cup orange juice, 2 tablespoons honey, and 1 teaspoon orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 8-10 minutes. Allow to cool slightly before spooning over the ganache layer. Chill the assembled bars until set before slicing and serving.
Notes
- You can substitute fresh cranberries with frozen cranberries if fresh are unavailable; just thaw them before cooking.
- For a dairy-free version, use coconut cream and a vegan butter alternative.
- Let the bars chill completely for clean slicing and best texture.
- Orange zest adds vibrant flavor, but lemon zest can be used as an alternative for a different citrus note.
- Store bars in an airtight container in the refrigerator for up to 5 days.
Keywords: dark chocolate bars, cranberry dessert, holiday dessert, chocolate ganache, homemade bars, cranberry orange, easy dessert bars
