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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.

Ingredients

Scale

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

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