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stacked cranberry shortcake bars brsting with cranberries and berries beside it
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5 from 36 votes

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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 24 bars
Calories: 323kcal
Author: Amy Nash


  • 2 cups butter softened
  • 1 ⅓ cups granulated sugar
  • 2 Tablespoons vanilla
  • 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


  • Heat the oven to 350 degrees.  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.  


* 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.


Calories: 323kcal | Carbohydrates: 33g | Protein: 3g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 239mg | Fiber: 1g | Sugar: 16g