Cranberry Shortbread Bars Recipe

Introduction

Cranberry Shortbread Bars are a delightful treat combining buttery, crumbly shortbread with tart fresh cranberries and crunchy walnuts. Perfect for the holiday season or any time you crave a sweet and tangy dessert. These bars are easy to make and sure to impress your family and friends.

Ingredients

• 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
• 1/2 cup walnuts, chopped
• 1 (12-ounce) bag fresh cranberries (about 3 cups)

Instructions

1. Step 1: Prepare a 9×13 inch baking pan by spraying with nonstick spray or greasing with butter. For easy removal, line the pan with parchment paper or greased aluminum foil.
2. Step 2: In a large bowl or stand mixer, beat the softened butter until smooth and creamy, scraping the sides and bottom as needed.
3. Step 3: Add granulated sugar and brown sugar, then beat until the mixture is light and fluffy, ensuring sugars are well incorporated.
4. Step 4: Mix in vanilla extract and kosher salt until combined.
5. Step 5: Gradually add the flour, one cup at a time. Beat after each addition until mostly combined, switching to hand stirring near the end. Stop mixing once there are no white streaks.
6. Step 6: Press about two-thirds of the dough evenly into the prepared pan, extending about 1 inch up the sides. Wetting your hands slightly helps prevent sticking.
7. Step 7: Wash and dry the cranberries, removing any stems or shriveled berries.
8. Step 8: Evenly spread all the cranberries over the dough layer in the pan.
9. Step 9: Mix the chopped walnuts into the remaining one-third of dough in the bowl.
10. Step 10: Drop medium-sized chunks of the walnut dough over the cranberries, varying the sizes for a rustic look.
11. Step 11: Refrigerate the pan for about 20 minutes to chill the dough before baking.
12. Step 12: Preheat your oven to 350°F (175°C).
13. Step 13: Bake the bars for 42-45 minutes, until the edges and top crumble are golden brown. Baking time may be shorter if using a metal pan.
14. Step 14: Allow the bars to cool for 10-20 minutes before cutting. Serve warm or at room temperature, optionally with ice cream or caramel sauce.

Tips & Variations

• Line the baking pan with parchment paper for easy removal and cleaner edges.
• Use a metal baking pan for slightly quicker, more even baking.
• Try substituting pecans or almonds for walnuts for a different nutty flavor.
• For extra richness, serve with a scoop of vanilla ice cream or drizzle with caramel sauce.

Storage

Store the cranberry shortbread bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a low oven or microwave before serving to restore their buttery texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Frozen cranberries can be used, but be sure to thaw and drain them well to avoid excess moisture that could make the crust soggy.

How do I prevent the shortbread from overbaking?

Keep a close eye on the edges and top crumble; remove from the oven as soon as they turn golden brown to maintain a tender texture.

Cranberry Shortbread Bars Recipe

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★★★★★

4.8 from 76 reviews

These Cranberry Shortbread Bars combine a rich buttery shortbread crust with tart fresh cranberries and crunchy walnuts for a delightful dessert or snack. The bars feature a crumbly bottom layer, a tangy cranberry topping, and a crunchy walnut-studded shortbread crumble on top. Perfect for holiday gatherings or cozy treats, they’re baked to golden perfection for the ideal balance of textures and flavors.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 to 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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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

Filling and Topping

• 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, or line it with parchment paper for easy removal. You may also use greased aluminum foil if preferred.
2. Cream Butter: In a large bowl or stand mixer, beat 2 cups of softened butter on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
3. Add Sugars: Add 1 1/4 cups granulated sugar and 1/3 cup brown sugar to the butter. Beat until the mixture becomes light, fluffy, and the sugars are fully incorporated, scraping bowl sides as necessary.
4. Incorporate Vanilla and Salt: Mix in 1 tablespoon vanilla extract and 1 1/2 teaspoons kosher salt until well combined.
5. Add Flour: Gradually add 4 cups all-purpose flour, one cup at a time. Beat after each addition until flour is mostly incorporated but continue gently by hand stirring toward the end to avoid over mixing. Stop when the dough is uniform and no white streaks remain.
6. Press Bottom Layer: Divide the dough, placing about two-thirds into the prepared pan. Press evenly into the bottom and about 1 inch up the sides using clean, slightly wet hands to prevent sticking.
7. Prepare Cranberries: Rinse fresh cranberries, removing any stems or shriveled berries. Pat dry thoroughly with paper towels or allow to drain in a colander.
8. Add Cranberries: Spread the fresh cranberries evenly over the pressed dough layer in the pan.
9. Add Walnuts to Remaining Dough: Stir 1/2 cup chopped walnuts into the remaining one-third of the dough in the bowl until well combined.
10. Form Crumble Topping: Use your hands to pinch off medium-sized chunks (about the size of a quarter) from the walnut dough and scatter them over the cranberries evenly.
11. Chill Bars: Refrigerate the assembled pan for approximately 20 minutes to firm up the dough before baking, which ensures ideal texture.
12. Preheat Oven: While chilling, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
13. Bake: Bake the bars in the preheated oven for 42-45 minutes, or until the edges and top crumble turns golden brown. Baking time may be shorter if using a metal pan. Avoid overbaking to maintain tenderness.
14. Cool and Serve: Allow the bars to cool for 10-20 minutes before slicing. Serve warm or at room temperature, optionally with ice cream, caramel drizzle, or a warm vanilla butter sauce for extra indulgence.

Notes

• Using parchment paper in the pan makes it easier to lift the bars out without greasing.
• Wet your hands slightly when pressing dough to prevent sticking.
• Do not over mix the dough to maintain a tender shortbread texture.
• Chilling the bars before baking improves the shortbread texture and prevents spreading.
• Adjust baking time based on the type of pan used; metal pans generally bake faster.
• Serve with ice cream or warm vanilla butter sauce for a delicious treat.

Keywords: cranberry shortbread bars, cranberry dessert bars, shortbread bars, holiday dessert, walnut cranberry bars