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Cranberry Shortbread Bars Recipe

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4 from 27 reviews

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

  1. 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.
  2. 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.
  3. Add sugars: Mix in 1 1/4 cups granulated sugar and 1/3 cup brown sugar, beating until light and fluffy and well combined.
  4. Add vanilla and salt: Incorporate 1 tablespoon vanilla extract and 1 1/2 teaspoons kosher salt, mixing well.
  5. 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.
  6. 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.
  7. Prepare cranberries: Rinse cranberries, remove stems and shriveled berries, and pat dry.
  8. Top dough with cranberries: Spread all the cranberries evenly over the dough layer in the pan.
  9. Add walnuts to remaining dough: Mix 1/2 cup chopped walnuts into the remaining dough in the bowl until well combined.
  10. 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.
  11. Chill bars: Refrigerate the assembled pan for about 20 minutes to firm up the dough for best texture.
  12. Preheat oven: Meanwhile, preheat your oven to 350°F (175°C).
  13. 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.
  14. 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.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/cranberry-shortbread-bars-recipe/