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Cranberry Shortbread Bars Recipe

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★★★★★

4.9 from 83 reviews

Deliciously buttery cranberry shortbread bars featuring a crisp, crumbly base topped with tart fresh cranberries and crunchy walnuts. Perfect for festive occasions or anytime you want a comforting sweet treat with a delightful balance of flavors and textures.

Ingredients

Scale

Shortbread Base

  • 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

Topping

  • 1 (12-oz) bag fresh cranberries (about 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, leaving some overhang to lift the bars out. If using foil, be sure to grease it well.
  2. Cream Butter and Sugars: In a large bowl or stand mixer, beat 2 cups softened butter until smooth and creamy, scraping the bowl sides as needed. Add granulated sugar and brown sugar, and beat until light and fluffy.
  3. Add Flavorings: Mix in 1 tablespoon vanilla extract and 1 1/2 teaspoons kosher salt until well combined.
  4. Incorporate Flour: Add all-purpose flour 1 cup at a time, mixing each addition until mostly incorporated. Toward the end, switch to hand-stirring to avoid overmixing. Stop once no white streaks remain.
  5. Press Base Dough: Reserve about two-thirds of the dough and press it evenly into the prepared pan, making sure to press it about 1 inch up the sides. Wet your hands slightly to prevent sticking.
  6. Prepare Cranberries: Rinse cranberries, removing stems and damaged berries, then pat dry.
  7. Top with Cranberries: Spread the fresh cranberries evenly over the pressed dough in the pan.
  8. Add Walnuts to Remaining Dough: Mix chopped walnuts into the remaining one-third of dough in the bowl thoroughly.
  9. Drop Topping Dough: Using your hands, drop medium-sized chunks (about the size of a quarter) of the walnut dough evenly over the cranberries.
  10. Chill: Refrigerate the assembled pan for 20 minutes to firm up the dough before baking, which helps ensure a crisp, tender shortbread.
  11. Preheat Oven: While chilling, preheat the oven to 350°F (175°C).
  12. Bake: Bake the bars in the preheated oven for 42-45 minutes until the shortbread edges and top crumbs turn golden brown. Baking time may be shorter in metal pans, so check early.
  13. Cool and Serve: Let the bars cool for at least 10-20 minutes before cutting into squares. Serve warm or at room temperature, optionally with ice cream, caramel drizzle, or a vanilla butter sauce.

Notes

  • You can use frozen cranberries without thawing. They freeze well and are great for making this recipe year-round.
  • To make a smaller batch, halve all the ingredients and bake in an 8×8 or 9×9 inch pan; baking time will be similar but start checking early.

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

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