Cranberry Shortbread Bars
Soft, sweet, buttery, and rich with fresh cranberries, these bars are every bit delicious as they are pretty to look at!
Servings: 15 bars
Equipment
Ingredients
- 1 ½ cups (341 g) unsalted butter room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) light brown sugar packed
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- 3 ⅓ cup (417 g) all-purpose flour
- 2 cups (200 g) fresh cranberries rinsed and dried (about a 10 ounce bag will yield 2 cups)
- 1 cup (134 g) macadamia nuts optional
- ½ cup (90 g) white chocolate chips optional
Instructions
- Preheat the oven to 350 °F (177 °C) and line a 9 by 13-inch baking pan with parchment paper and set aside for later.
- Beat the butter, granulated sugar and brown sugar together in a large bowl until light and fluffy, about 3 minutes.1 ½ cups unsalted butter, 1 cup granulated sugar, ½ cup light brown sugar
- Pour in the vanilla extract and salt and beat again just until combined.2 teaspoons pure vanilla extract, ½ teaspoon kosher salt
- Fold in the flour one cup at a time until there are no more lumps.3 ⅓ cup all-purpose flour
- Press two-thirds of the dough into the bottom of the prepared baking pan then add in the cranberries, macadamia nuts and chocolate chips in an even layer then crumble the remaining dough on top.2 cups fresh cranberries, 1 cup macadamia nuts, ½ cup white chocolate chips
- Bake for 35 to 40 minutes or until the top turns a light, golden color.
- Let the bars set for about 30 minutes before slicing and serving.
Notes
These bars can be stored for up to five days in an airtight container.
Nutrition
Serving: 1 bar | Calories: 447 kcal | Carbohydrates: 48 g | Protein: 4 g | Fat: 27 g | Saturated Fat: 14 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 50 mg | Sodium: 89 mg | Potassium: 107 mg | Fiber: 2 g | Sugar: 25 g
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