Cranberry Shortbread Bars
Indulge in the perfect balance of sweet and tart with these irresistible Cranberry Shortbread Bars. Featuring a buttery, melt-in-your-mouth shortbread crust, a vibrant layer of fresh cranberry filling infused with zesty orange, and a crumbly golden topping, this dessert is a holiday favorite and year-round delight. Ready in just over an hour, these bars combine simple ingredients like unsalted butter, fresh cranberries, and orange zest to create a show-stopping treat. Perfect for festive gatherings or as a cozy everyday indulgence, these bars are as visually stunning as they are delicious. Serve them as is or with a dusting of powdered sugar for an elegant finish.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2.5 cups All-purpose flour
- 0.25 teaspoon Salt
- 2 cups Fresh cranberries
- 1 teaspoon Orange zest
- 2 tablespoons Orange juice
- 0.25 cup Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal later.
In a medium bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract. Gradually add the flour and salt, mixing just until a crumbly dough forms.
Remove approximately 1 cup of the dough and set it aside for the topping.
Press the remaining dough evenly into the prepared pan to form a crust. Use your hands or the back of a measuring cup to press it down flat. Bake for 15 minutes, or until lightly golden at the edges. Remove from the oven and let cool slightly.
While the crust is baking, prepare the cranberry filling. Combine the fresh cranberries, orange zest, orange juice, and powdered sugar in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the cranberries soften and begin to break down.
Spread the cranberry mixture evenly over the baked crust.
Crumble the reserved dough over the top of the cranberry layer in small pieces, leaving some gaps for the cranberries to peek through.
Return the pan to the oven and bake for an additional 25-30 minutes, or until the topping is lightly golden.
Allow the bars to cool completely in the pan. Use the parchment paper to lift the bars out, slice into 16 squares, and serve.
Nutrition Facts
Calories |
3503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.5 g | 251% | |
| Saturated Fat | 122.0 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 412.2 g | 150% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 150.5 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 767 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
