Cranberry Shortbread Bars
Ingredients
Shortbread Crust & Crumble
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 tsp corn starch
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup unsalted butter, cold and cubed
- 1 ea large egg, beaten
- 1/4 tsp vanilla extract
Cranberry Filling
Drizzle
- 1/2 cup white chocolate chips, melted
Instructions
Preheat the oven to 375 degrees and line an 8x8-inch baking pan with parchment paper, creating "handles" that hang over the sides. Then spray with non-stick spray.
In a large bowl, whisk together the flour, sugar, brown sugar, corn starch, cinnamon, and salt.
Add the cubed butter and use a pastry cutter or two forks to cut the butter into the flour until crumbly (this will take 3-4 minutes). *This can also be done in a stand mixer with the paddle attachment on low*
Mix in the beaten egg and vanilla extract.
Gently press about half of the shortbread crust to line the bottom of the prepared pan using your fingers (you will have about 3 cups of this mixture total). The crust will be slightly crumbly, just make sure you press it down well so that it comes together. Set aside the other half of the crust mixture.
Carefully spoon the cranberry sauce over the shortbread crust and spread evenly. Then sprinkle the rest of the shortbread mixture over the top of the cranberry layer.
Bake for 38-45 minutes, just until the crumble starts to turn light brown and the cranberries are bubbling (about 35 minutes). Allow the bars to cool for at least 1 hour before slicing into bars.
Drizzle melted white chocolate over the cooled bars and then serve. Serve either at room temperature or place them in the refrigerator to chill.
