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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


  • 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.
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.