Fresh Cranberry Shortbread Bars
These Fresh Cranberry Shortbread Bars make a great Thanksgiving dessert or a beautiful addition to a Christmas cookie platter! Simple, buttery, and full of sweet-tart cranberry flavor, the white chocolate and macadamia nuts make them even more special!
Servings: 24 bars
Calories: 323kcal
Ingredients
- 2 cups salted butter, softened
- 1 ⅓ cups granulated sugar
- 2 Tablespoons pure vanilla extract
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 cup white chocolate chips or coarsely chopped white chocolate
- ½ cup chopped macadamia nuts (optional)
- 3 cups fresh or frozen* cranberries, rinsed and patted dry
Instructions
- Heat the oven to 350°F. Line a 9x13" baking dish with a parchment paper sling for easier removal after baking.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the vanilla and salt.
- Add flour and stir, just until combined, then fold in the white chocolate chips and chopped macadamia nuts.
- Lightly press ⅔ of the dough into the bottom of the prepared pan using your fingers. Pour the cranberries over top, then crumble the remaining dough over the cranberries. It's okay if cranberries can be seen beneath the top layer of shortbread.
- Bake for 45-50 minutes, just until the edges are starting to turn golden.
- Cool completely before slicing into small bars.
Notes
* I like to buy extra cranberries when they are in the store and then freeze them for baking throughout the year since they can be difficult to find. There is no need to defrost your cranberries if using frozen in this recipe.
Nutrition
Calories: 323kcal | Carbohydrates: 33g | Protein: 3g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 239mg | Fiber: 1g | Sugar: 16g