Cranberry White Chocolate Almond Shortbread Bars
Delicious shortbread bars loaded with tart cranberries, creamy white chocolate, and crunchy almonds. Perfect for holidays or any dessert occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 24 bars 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- Crust and Base:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Filling:
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 1/2 cup sliced almonds
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 egg, beaten
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper.
- Make the crust: In a large bowl, combine flour and salt. In another bowl, cream together butter, granulated sugar, powdered sugar, and vanilla until light and fluffy. Gradually add dry ingredients to wet, mixing until just combined.
- Press two-thirds of the dough into the bottom of the prepared pan to form the base. Bake for 15-20 minutes until lightly golden.
- Prepare the filling: In a bowl, mix cranberries, white chocolate chips, almonds, brown sugar, flour, and beaten egg.
- Spread the filling evenly over the baked crust. Crumble the remaining dough over the top.
- Bake for an additional 20-25 minutes, or until golden brown. Cool completely before cutting into bars.
Notes
Store in an airtight container at room temperature for up to 5 days. For best results, use high-quality white chocolate. Almonds can be toasted for extra crunch.
Nutrition
- Calories: 180
- Sugar: 15g
- Fat: 9g
- Carbohydrates: 25g
- Protein: 3g