Fresh Cranberry Shortbread Bars
User Reviews
5
Fresh Cranberry Shortbread Bars
Description
This recipe uses a creamed butter and sugar base enriched with vanilla and salt. The dry ingredients include all-purpose flour mixed directly into the creamed mixture, then white chocolate chips and chopped macadamia nuts folded in. Two-thirds of the dough forms the bottom crust, topped evenly with rinsed cranberries, followed by crumbled dough on top, leaving berries partly visible.
Baked at 350°F until just golden on the edges, these bars have a tender, buttery texture contrasting with the juicy cranberries and smooth sweetness of white chocolate. Macadamia nuts add occasional crunch. The bars are cooled completely before slicing to maintain shape.
Using fresh or frozen cranberries works well, with no need to thaw if frozen. Freezing extra cranberries extends seasonal availability. This bar works well as a dessert or snack, offering a balance between rich shortbread and bright fruit notes.
Ingredients
- 2 cups butter softened, salted
- 1 1/3 cups granulated sugar
- 2 Tablespoons vanilla extract pure
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 cup white chocolate chips or coarsely chopped white chocolate
- 1/2 cup macadamia nuts optional, chopped
- 3 cups cranberries rinsed and patted dry, fresh or frozen
Instructions
- Heat the oven to 350°F. Line a 9x13" baking dish with a parchment paper sling for easier removal after baking.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the vanilla and salt.
- Add flour and stir, just until combined, then fold in the white chocolate chips and chopped macadamia nuts.
- Lightly press 2/3 of the dough into the bottom of the prepared pan using your fingers. Pour the cranberries over top, then crumble the remaining dough over the cranberries. It's okay if cranberries can be seen beneath the top layer of shortbread.
- Bake for 45-50 minutes, just until the edges are starting to turn golden.
- Cool completely before slicing into small bars.
Notes
- Frozen cranberries can be used without defrosting, making it convenient to bake year-round.
- Pre-freeze extra fresh cranberries to keep them available beyond their season.
- Line the baking pan with parchment paper for easier removal and clean edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 42mg | 14% |
| Sodium | 239mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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