If you adore buttery, crumbly desserts that burst with vibrant tartness, then this Cranberry Shortbread Bars Recipe is absolutely made for you. Imagine crisp, buttery shortbread layered with fresh, juicy cranberries and topped with a delightful walnut-studded crumble—it’s a festive, satisfying treat that’s perfect for sharing with family and friends. This recipe delivers a perfect balance of rich texture and fruity brightness that keeps you coming back for just one more bar.
Ingredients You’ll Need
This Cranberry Shortbread Bars Recipe uses straightforward but essential ingredients that come together to create a truly irresistible flavor and texture. Each component plays its part, from the creamy butter that gives the bars their signature tenderness, to the tart cranberries that brighten every bite.
- Butter (2 cups, softened): The star of any shortbread, butter provides that rich, flaky texture you crave.
- Granulated sugar (1 & 1/4 cups): Adds sweetness and helps create that tender crumb.
- Brown sugar (1/3 cup): Brings a subtle caramel depth and extra moisture to the dough.
- Vanilla (1 tablespoon): Enhances all the flavors with its warm, inviting aroma.
- All-purpose flour (4 cups): The structure of the bars, spooned and leveled for accuracy.
- Kosher salt (1 & 1/2 teaspoons): Balances sweetness and highlights buttery richness.
- Walnuts (1/2 cup, chopped): Adds a joyful crunch and nutty flavor, perfectly complementing the tart cranberries.
- Fresh cranberries (12 oz bag, about 3 cups): Bursts of tartness that make every bite exciting and fresh.
How to Make Cranberry Shortbread Bars Recipe
Step 1: Prepare Your Pan
Start by prepping a 9×13 inch baking pan. Grease it with butter or spray with nonstick spray. For even easier cleanup and the ability to lift the bars out in one piece, line it with parchment paper or greased aluminum foil.
Step 2: Cream the Butter
In a large bowl or stand mixer, beat the softened butter until smooth and creamy, scraping the bowl often. This ensures your bars will have that melt-in-your-mouth texture we all love.
Step 3: Mix in Sugars
Add granulated and brown sugar, then beat again until the mixture is fluffy and well combined. This step is key to achieving a light, tender shortbread crust with a touch of sweetness.
Step 4: Add Vanilla and Salt
Stir in vanilla extract and kosher salt. The salt cuts through the sweetness, while vanilla creates an irresistible, homely fragrance.
Step 5: Incorporate Flour
Add the flour in increments, mixing gently. You want to be careful not to overwork it; just blend until the flour streaks disappear. This keeps the shortbread tender and crumbly rather than tough.
Step 6: Form the Base Layer
Reserve about two-thirds of the dough and press it evenly into the prepared pan, going about an inch up the sides. Wetting your hands slightly will keep the dough from sticking and make pressing easier.
Step 7: Prepare the Cranberries
Wash fresh cranberries, removing any shriveled berries and stems. Pat them dry gently, so they don’t add excess moisture to the bars.
Step 8: Add the Cranberries
Distribute all cranberries evenly over the shortbread base. This tart layer is where the magic happens, giving the bars their signature punch.
Step 9: Mix Walnuts into Remaining Dough
Take the remaining dough and stir in the chopped walnuts, incorporating them evenly for delightful crunch in every bite.
Step 10: Top With Walnut Dough Chunks
Drop medium-sized chunks (around the size of a quarter) over the cranberry layer. The rustic scatter of dough adds texture and a beautiful, golden crumb on top.
Step 11: Chill the Bars
Refrigerate the pan for about 20 minutes. This chilling step is essential—it helps the shortbread keep its structure and achieve the perfect crumb after baking.
Step 12: Bake
Preheat your oven to 350°F (175°C). Bake the bars for 42 to 45 minutes, or until the edges and topping turn golden. Watch closely to avoid overbaking, which can dry out the bars.
Step 13: Cool and Serve
Allow the bars to cool for 10 to 20 minutes before slicing. These bars are heavenly when served warm or at room temperature. A scoop of vanilla ice cream or a drizzle of caramel sauce takes them from delicious to unforgettable.
How to Serve Cranberry Shortbread Bars Recipe
Garnishes
Feel free to dust the bars with powdered sugar for a snowy, festive look. A small sprinkle of finely chopped walnuts or a drizzle of white chocolate can add a pretty, tasty touch that elevates presentation and flavor.
Side Dishes
Pair these bars with a hot cup of coffee, tea, or even mulled wine during the holidays. They also make a wonderful dessert alongside vanilla ice cream or whipped cream to add creaminess against the bright cranberries.
Creative Ways to Present
Cut the bars into bite-sized squares and serve on a decorative platter for parties. For gift-giving, wrap them in wax paper and tie with a ribbon to share a homemade treat that everyone will adore.
Make Ahead and Storage
Storing Leftovers
These bars keep beautifully at room temperature in an airtight container for up to 3 days. For longer storage, they refrigerate well and the flavors even deepen after a day or two.
Freezing
You can freeze the baked bars by wrapping them tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months, and thaw in the refrigerator overnight when you’re ready to enjoy.
Reheating
Warm leftover bars in a 300°F oven for about 5 to 10 minutes or microwave individually for 15 to 20 seconds to revive that fresh-baked warmth and texture.
FAQs
Can I use frozen cranberries for this Cranberry Shortbread Bars Recipe?
Yes, frozen cranberries work well too. Just thaw and drain them thoroughly before adding to prevent excess moisture, which could make the bars soggy.
Is it necessary to chill the bars before baking?
Chilling is a crucial step as it firms up the dough, helping the bars hold their shape and achieve the perfect shortbread texture during baking.
Can I substitute walnuts with other nuts?
Absolutely! Pecans or almonds make great alternatives. Just chop them roughly and mix into the topping dough as instructed.
How do I cut the bars without crumbling?
Make sure the bars have cooled sufficiently before slicing. Using a sharp knife and cutting with a gentle sawing motion helps keep the bars intact.
Can I make these bars gluten-free?
To make the Cranberry Shortbread Bars Recipe gluten-free, substitute the all-purpose flour with a cup-for-cup gluten-free baking blend. The texture might vary slightly but will still be delicious.
Final Thoughts
This Cranberry Shortbread Bars Recipe is one of those delightful treats that make any occasion feel special. The buttery, crumbly base combined with fresh cranberries and crunchy walnuts is simply irresistible. Whether you’re baking for a holiday gathering or just because, these bars never fail to put smiles on faces. Give this recipe a try—you’ll be so glad you did!
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Cranberry Shortbread Bars Recipe
These Cranberry Shortbread Bars are a delightful holiday treat featuring a buttery, crumbly shortbread base topped with fresh tart cranberries and crunchy walnuts. Perfectly balanced between sweet and tart, they make a wonderful dessert or snack served warm or at room temperature.
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
Ingredients
Shortbread Dough
- 2 cups butter (softened, 4 sticks)
- 1 1/4 cups granulated sugar
- 1/3 cup brown sugar
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons kosher salt
Toppings
- 1 (12-oz) bag fresh cranberries (approximately 3 cups)
- 1/2 cup walnuts (chopped)
Instructions
- Prepare the pan: Grease a 9×13 inch baking pan with nonstick spray or butter. For easier removal, line the pan with parchment paper or greased aluminum foil.
- Cream the butter: In a large bowl or stand mixer, beat 2 cups of softened butter until smooth and creamy, scraping the bowl as needed.
- Add sugars: Mix in 1 1/4 cups granulated sugar and 1/3 cup brown sugar, beating until light and fluffy and well combined.
- Add vanilla and salt: Incorporate 1 tablespoon vanilla extract and 1 1/2 teaspoons kosher salt, mixing well.
- Mix in flour: Gradually add 4 cups all-purpose flour, one cup at a time, beating after each addition until mostly incorporated. Switch to hand-stirring near the end to avoid overmixing. Stop once flour is fully combined and dough is uniform.
- Press base layer: Press about two-thirds of the dough evenly into the prepared pan and up the sides about 1 inch, wetting hands slightly to prevent sticking.
- Prepare cranberries: Rinse cranberries, remove stems and shriveled berries, and pat dry.
- Top dough with cranberries: Spread all the cranberries evenly over the dough layer in the pan.
- Add walnuts to remaining dough: Mix 1/2 cup chopped walnuts into the remaining dough in the bowl until well combined.
- Drop walnut dough topping: Using your hands, drop medium-sized chunks (about the size of a quarter) of the walnut dough over the cranberries, distributing evenly with some gaps.
- Chill bars: Refrigerate the assembled pan for about 20 minutes to firm up the dough for best texture.
- Preheat oven: Meanwhile, preheat your oven to 350°F (175°C).
- Bake: Bake the bars for 42-45 minutes until the edges and the top crumble pieces turn golden brown. Avoid overbaking to keep the shortbread tender.
- Cool and serve: Let the bars cool at least 10-20 minutes before cutting. Serve warm or at room temperature, optionally with ice cream, caramel drizzle, or warm vanilla butter sauce.
Notes
- Using parchment paper makes it easier to lift the bars from the pan.
- Wet your hands slightly when pressing dough to prevent sticking.
- Do not overmix the flour to ensure tender crumb texture.
- Refrigerating the bars before baking improves texture by preventing spreading.
- Baking time may be shorter in a metal pan.
- These bars pair nicely with vanilla ice cream or caramel sauce for extra indulgence.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
