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Cranberry Shortbread Bars

 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


  • 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


  • Preheat oven to 425°. In a large bowl, cream butter and
  • confectioners' sugar until light and fluffy. Beat in egg. Combine
  • flour, coconut and salt; gradually add to creamed mixture and mix
  • well. Set aside 1 cup for topping. Spread remaining mixture into a
  • greased 13x9-in. baking dish. Bake 10 minutes.
  • Meanwhile, in a small saucepan, combine sugars and cornstarch. Stir
  • in cranberries and apple juice. Bring to a boil. Reduce heat; cook
  • and stir 5 minutes or until thickened. Remove from heat; stir in
  • walnuts.
  • Spread over crust. Sprinkle with reserved crumb mixture. Bake longer

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.
Nutritional 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.