Description
Cranberry Bars
These Cranberry Bars are a delightful blend of buttery shortbread and tart cranberries—a perfect balance that’s sure to become a holiday favorite! Inspired by traditional Christmas coffee shop treats, they are easy to make, with a crust, cranberry filling, and crumble topping all in one. Whether served as breakfast with coffee or dressed up with ice cream, they’re irresistible and versatile for any occasion!
8 oz fresh cranberries
2/3 cup sugar
3 tbsp water
2 cups flour
1/2 tsp kosher salt
1 cup butter (room temp)
1/3 cup light brown sugar
1 tsp vanilla extract
Directions:
1. Cook cranberries, sugar, and water until thickened.
2. Beat butter, sugar, and vanilla until creamy.
3. Combine with flour mixture to form clumps.
4. Bake crust, add filling, crumble on top, and bake again!
Prep Time: 1 hr 20 mins
Kcal: 215 kcal/bar
Step-by-Step Guide
1. Make the Cranberry Filling: In a medium saucepan, combine 8 oz fresh cranberries, 2/3 cup sugar, and 3 tbsp water. Cook over medium heat for 10-15 minutes, stirring frequently, until the cranberries have burst and the mixture has thickened to a jam-like consistency. Remove from heat and let cool completely.
2. Prepare the Shortbread Base & Topping: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper. In a medium bowl, whisk together 2 cups of flour and 1/2 tsp kosher salt. In a separate large bowl, beat 1 cup of room-temperature butter, 1/3 cup light brown sugar, and 1 tsp vanilla extract until light and creamy.
3. Combine: Gradually add the flour mixture to the butter mixture. Mix on low speed just until the dough forms coarse, sandy clumps. Do not overmix.
4. Assemble and Bake: Press about two-thirds of the crumb mixture firmly into the bottom of your prepared pan to form an even crust. Bake for 15 minutes until just set and lightly golden. Spread the cooled cranberry filling evenly over the hot crust. Crumble the remaining dough mixture over the top.
5. Final Bake: Return the pan to the oven and bake for an additional 25-30 minutes, or until the topping is golden brown. Let the bars cool completely in the pan on a wire rack before slicing.
Serving Suggestions
These bars are wonderfully versatile. For a festive dessert, serve them warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a morning treat, pair a bar with a hot cup of coffee or tea. They also make a beautiful addition to a holiday cookie platter or a thoughtful homemade gift when packaged in a decorative box.
How-to Summary
Create a simple cranberry jam on the stovetop. Make a buttery shortbread dough that serves as both the crust and crumble topping. Par-bake the crust, spread on the jam, add the crumble topping, and finish baking. Cool completely before slicing into bars.
Frequently Asked Questions
Can I use frozen cranberries? Yes, frozen cranberries work perfectly. Use them directly from frozen; you may need to add 1-2 extra minutes to the cooking time for the filling.
How should I store these bars? Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
Can I make these ahead of time? Absolutely. You can prepare the cranberry filling and the shortbread dough (kept in the fridge) a day in advance. Assemble and bake the next day.
My topping seems too dry and won’t crumble. This means the butter may have been too cold or under-mixed. Ensure your butter is truly at room temperature. If the mixture is too sandy, use your fingers to pinch it together into larger clumps for the topping.
Can I reduce the sugar? The sugar balances the tart cranberries. Reducing it in the filling may result in an overly tart bar. For a less sweet bar, you can slightly reduce the brown sugar in the crust/topping by a tablespoon or two.
Common Mistakes to Avoid
- Not cooling the filling: Adding hot filling to the crust will melt the butter in the base, leading to a greasy, soggy bottom layer.
- Overmixing the dough: Mix just until clumps form. Overmixing develops gluten, making the crust tough instead of tender and crumbly.
- Slicing while warm: The bars need time to set. Slicing too early will cause them to fall apart. Patience is key.
- Using cold butter: Room temperature butter creams properly with the sugar, creating the right texture for the crumb.
Conclusion
These Cranberry Bars are the perfect harmony of sweet, buttery shortbread and vibrant, tart cranberry. With their straightforward method and make-ahead potential, they are a reliable and impressive treat for any holiday gathering or cozy weekend baking project. Follow this guide to avoid common pitfalls, and you’ll have a pan of irresistible bars that are sure to earn rave reviews.