Taste of Home
Cranberry Shortbread Bars
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
YIELD: 2 dozen.
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?
Ingredients
-
1 cup butter, softened
-
1/2 cup confectioners' sugar
-
1 egg
-
1-1/2 cups all-purpose flour
-
1/2 cup sweetened shredded 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
-
1.
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.
-
2.
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.
-
3.
Spread over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes or until golden brown and bubbly. Cool on a wire rack. Drizzle with white chocolate. Cut into bars.
Nutrition Facts
1 each: 205 calories, 12g fat (6g saturated fat), 30mg cholesterol, 101mg sodium, 23g carbohydrate (15g sugars, 1g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC