Cranberry White Chocolate Shortbread Bars
Deliciously sweet and rich shortbread bars with tart cranberries and creamy white chocolate, perfect for any occasion.
Ingredients
Base Ingredients
- 1 cup unsalted butter, softened Make sure your butter is softened for easy mixing.
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Don’t overmix the dough; gentle handling will keep the texture tender.
Add-ins and Toppings
- ¾ cup dried cranberries (Craisins) Feel free to swap for dried cherries or apricots.
- ¾ cup white chocolate chips, melted Can substitute with dark chocolate for a different flavor.
- to taste white sanding sugar, for garnish (optional) Regular granulated sugar can be used as a substitute.
Instructions
Preparation
- Line a 15×10-inch baking sheet with parchment paper and set aside. Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the softened butter with powdered sugar and vanilla extract until smooth and creamy.
- Gradually beat in the all-purpose flour until just combined, then fold in the dried cranberries gently.
- Drop the dough in the center of the prepared baking sheet and press it into a rectangle about 12×10 inches and ¼ inch thick.
Baking
- Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the edges turn light golden brown.
- Remove from the oven and immediately cut into strips while still warm. Allow to cool completely on the baking sheet.
Finishing
- Once cooled, drizzle the melted white chocolate evenly over the shortbread. Sprinkle with white sanding sugar if desired.
Notes
Store in an airtight container at room temperature for up to a week, or freeze for up to two months.