Cranberry Bars
User Reviews
5
Cranberry Bars
Description
This recipe for Cranberry Bars starts with a shortbread base made from flour, salt, butter, light brown sugar, and vanilla. Part of the dough is pressed into a pan and baked until lightly browned, creating a firm, buttery foundation. Meanwhile, fresh cranberries are cooked with sugar and water until they burst and thicken into a vibrant filling.
The cranberry filling is spread over the partially baked shortbread, leaving a border to contain the filling. The remaining crumbled shortbread dough is scattered on top to form a crumbly topping. The bars finish baking to meld the layers, resulting in a bar with a crisp and sandy texture combined with the juicy, tangy cranberry filling.
These bars offer a contrast between the tender, rich shortbread and the bright fruit layer. They can be served as a dessert or snack, especially during cranberry season or holidays.
Ingredients
Cranberry Filling:
- 8 ounces cranberries washed (2 1/4 cups, fresh
- 2/3 cup sugar
- 3 tablespoons water
Shortbread Bars:
- 2 cups flour
- 1/2 teaspoon kosher salt
- 1 cup butter , room temperature
- 1/3 cup light brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- In a saucepan over medium heat, combine the cranberries, sugar, and water.
- Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes.
- Remove from heat, and set aside to cool.
- In a separate bowl sift the salt and the flour, and set aside.
- In a large mixing bowl, beat the butter until smooth.
- Add the sugar and vanilla extract and beat, on medium-low speed, until creamy and smooth.
- Add the flour mixture and beat just until incorporated and you have clumps of batter (not a solid ball of dough).
- Oil a square 8x8 pan and evenly press about two-thirds of the shortbread onto the bottom of the pan.
- Lightly prick with the tines of a fork. Bake the shortbread about 17 - 18 minutes or until lightly brown.
- Remove from oven and evenly spread the cranberry filling over the shortbread base, leaving a 1/4 inch border.
- Using your fingers, crumble the remaining shortbread dough over the top of the cranberry filling.
- Lightly press the crumbled dough into the filling.
- Bake for 25 - 30 minutes, or until golden brown on top.
- Remove from oven and place on a wire rack While still warm, cut into 16 squares.
- Allow to cool completely in pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Bars
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 166mg | 7% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 363IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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