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Cranberry Shortbread Bars

Look at the lovely confection our Test Kitchen came up with when it combined cranberries, coconut and white chocolate! Colorful and tasty, these bars and a glass of milk make the perfect treat after a dusty afternoon of raking leaves. TIP: Wrapped in colored cellophane and ribbons, Cranberry Shortbread Bars are pretty enough to double as quick holiday gifts, don’t you think?

24 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1 egg
1-1/2 cups all-purpose flour
1/2 cup flaked coconut
1/8 teaspoon salt
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons cornstarch
1 package (12 ounces) fresh or frozen cranberries
1 cup unsweetened apple juice
1 cup chopped walnuts
2 ounces white baking chocolate, melted

Directions

In a large bowl, cream butter and confectioners' sugar until light
and fluffy. Beat in egg. Combine the flour, coconut and salt;
gradually add to creamed mixture and mix well. Set aside 1 cup for
topping. Spread remaining mixture into a greased 13-in. x 9-in.
baking dish. Bake at 425° for 10 minutes.
Meanwhile, in a small saucepan, combine the sugars and cornstarch.
Stir in cranberries and apple juice. Bring to a boil. Reduce heat;
cook and stir for 5 minutes or until thickened. Remove from the
heat; stir in walnuts.
Spread over crust. Sprinkle with reserved crumb mixture. Bake for

2 of 2

Cranberry Shortbread Bars (continued)

Directions (continued)

20-25 minutes or until golden brown and bubbly. Cool on a wire rack.
Drizzle with white chocolate. Cut into bars. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 205 calories, 12 g fat (6 g saturated fat), 30 mg cholesterol, 101 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.