Cranberry White Chocolate Shortbread Bars are the perfect treat for any occasion. These bars are sweet and rich, with bursts of tart cranberries balanced by creamy white chocolate. They’re simple to make and will impress your family and friends.

Why You Will Love This Cranberry White Chocolate Shortbread Bars Recipe

These shortbread bars are a delightful mix of flavors and textures. They’re easy to prepare and perfect for any gathering. With just a few everyday ingredients, you’ll have a delicious treat that brings everyone together. Plus, the no-fuss preparation means you’ll spend less time in the kitchen and more time enjoying the moment.

How to Make Cranberry White Chocolate Shortbread Bars

Making these shortbread bars is straightforward and beginner-friendly. You’ll create a soft, buttery dough and mix in dried cranberries for a touch of tartness. After baking, a drizzle of melted white chocolate makes each bite special. It’s a simple method that anyone can follow!

What You Need

1 cup unsalted butter, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¾ cup dried cranberries (Craisins)
¾ cup white chocolate chips, melted
White sanding sugar, for garnish (optional)

Step-by-Step

Line a 15×10-inch baking sheet with parchment paper and set aside. Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature before baking.
In a large mixing bowl, beat the softened unsalted butter with powdered sugar and vanilla extract until the mixture is smooth and creamy, creating a fluffy base for the dough.
Gradually beat in the all-purpose flour until just combined, then fold in the dried cranberries gently to distribute them evenly throughout the dough without overmixing.
Drop the dough in the center of the prepared baking sheet. Using the heels of your hands, press and spread the dough into a large rectangle about 12×10 inches and roughly ¼ inch thick, ensuring an even thickness for uniform baking.
Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the edges start to turn a light golden brown, carefully watching to prevent overbaking.
Remove the shortbread from the oven and immediately cut it into strips using a pizza cutter while still warm but not hot. Allow the shortbread to cool completely on the baking sheet so it firms up.
Once cooled, drizzle the melted white chocolate evenly over the shortbread. Sprinkle with white sanding sugar for a sparkling decorative touch, and then let the chocolate set before serving. Enjoy your festive treats!

How to Serve Cranberry White Chocolate Shortbread Bars

These shortbread bars are wonderful on their own or paired with a warm cup of tea or coffee. They make lovely gifts during the holidays or a sweet addition to a dessert platter at any gathering. For a festive touch, serve them alongside some fresh fruit.

How to Store Cranberry White Chocolate Shortbread Bars

To keep the bars fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to two months. Just wrap them tightly in plastic wrap and place them in a freezer bag. To enjoy later, thaw them at room temperature for a few hours.

Recipe Tips

Make sure your butter is softened for easy mixing.
Don’t overmix the dough; gentle handling will keep the texture tender.
Use a pizza cutter for easy cutting of the warm shortbread.
Allow the shortbread to cool fully before adding the chocolate.
Experiment with different toppings like nuts or coconut for variety.

Variations & Swaps

Nutty Version: Add chopped walnuts or pecans for added crunch.
Dark Chocolate: Swap the white chocolate for dark chocolate to change the flavor profile.
Holiday Spices: Incorporate a sprinkle of cinnamon or nutmeg for a seasonal twist.

FAQs

Can I make these bars ahead of time?
Absolutely! You can bake the bars a day in advance. Just store them covered at room temperature and drizzle with chocolate when you’re ready to serve. This makes them perfect for parties or gatherings.

How do I freeze these shortbread bars?
To freeze, wrap the baked and cooled bars tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to two months. Thaw them in the fridge overnight before serving for the best texture.

Can I use different dried fruits?
Yes! Feel free to swap the cranberries for dried cherries, apricots, or even raisins. Just make sure to chop larger pieces into smaller bits to distribute evenly in the dough.

What if I don’t have white sanding sugar?
No problem! You can leave it out or use regular granulated sugar sprinkled lightly on top for a sweet finish. The presentation will still be lovely.

What should I do if my shortbread is too crumbly?
If the dough is too crumbly, it might need a little more moisture. You can add a teaspoon of milk or water to help bring it together, making sure not to overmix.