If you love a sweet, buttery treat that’s just the right mix of tart and creamy, then you’re in for a real delight. I’m excited to share this Cranberry White Chocolate Shortbread Bars Recipe with you — it’s one of those go-to recipes that magically transforms simple pantry ingredients into something truly special. Whether it’s a cozy afternoon snack or a festive dessert, these bars always steal the show, and I can’t wait for you to try them.
Why You’ll Love This Recipe
- Simple Ingredients: You likely already have most of them in your pantry, making it a breeze to whip up anytime.
- Perfect Texture: The shortbread is buttery and tender, with a satisfying crumb you’ll adore.
- Balance of Flavors: Tart dried cranberries paired with sweet white chocolate create harmony in every bite.
- Crowd Pleaser: Whenever I bring these bars to gatherings, they disappear fast — your friends will thank you!
Ingredients You’ll Need
Every ingredient here plays a special role in building layers of flavor and texture. I recommend using good-quality dried cranberries and real white chocolate chips — it truly makes a difference in the final bars.
- Unsalted Butter: Softened butter gives these bars their classic shortbread creaminess without extra saltiness.
- Powdered Sugar: It blends smoothly for a delicate sweetness and perfect crumb.
- Vanilla Extract: Adds warmth and depth without overpowering.
- All-Purpose Flour: The base that delivers structure with that classic shortbread feel.
- Dried Cranberries (Craisins): Tart, chewy pops that contrast beautifully with the sweetness.
- White Chocolate Chips: Melted and drizzled on top for a gorgeous, creamy finish.
- White Sanding Sugar (optional): For that extra sparkle and subtle crunch — looks pretty and adds texture.
Variations
I love how versatile this Cranberry White Chocolate Shortbread Bars Recipe is — you can easily tweak it to suit your tastes or more festive occasions. Don’t be afraid to get creative!
- Nutty Twist: I sometimes fold in chopped pecans or almonds for a delightful crunch that balances the creamy texture.
- Darker Chocolate: If you prefer a richer chocolate flavor, swap white chocolate with semi-sweet or even dark chocolate drizzle — it’s delicious.
- Seasonal Fruit: During other seasons, dried cherries or apricots work beautifully instead of cranberries.
- Gluten-Free Version: Using a gluten-free flour blend works well, just be sure to chill the dough slightly before pressing to hold shape.
How to Make Cranberry White Chocolate Shortbread Bars Recipe
Step 1: Prep Your Pan and Oven
Start by lining a 15×10-inch baking sheet with parchment paper — it makes cleanup easier and helps the bars slide out perfectly. Preheat your oven to 350°F (175°C) so it’s ready as soon as your dough is shaped.
Step 2: Cream Butter, Sugar, and Vanilla
In a large bowl, beat the softened unsalted butter with powdered sugar and vanilla extract until the mixture is smooth and creamy. This takes about 2-3 minutes with an electric mixer. It’s key for that melt-in-your-mouth texture, so don’t rush this step!
Step 3: Add Flour and Fold in Cranberries
Next, slowly add the all-purpose flour and beat until just combined — don’t overmix or the texture will turn tough. Then fold in the dried cranberries gently so they’re evenly spread without crushing them.
Step 4: Form and Bake the Shortbread
Drop the dough into the center of your prepared baking sheet. Using the heels of your hands, press the dough outward into a neat rectangle roughly 12×10 inches and about 1/4-inch thick. I find keeping it even ensures uniform baking — take your time here! Bake for 20-25 minutes until the edges are lightly golden but not browned.
Step 5: Cut and Add the White Chocolate Drizzle
Right after pulling the shortbread from the oven, use a pizza cutter to slice it into strips — this helps prevent cracking once cooled. After it cools fully, drizzle the melted white chocolate over the top and finish with a sprinkle of white sanding sugar for that perfect festive look. Voilà, you have gorgeous cranberry white chocolate shortbread bars ready to enjoy!
Pro Tips for Making Cranberry White Chocolate Shortbread Bars Recipe
- Use Room Temperature Butter: I learned that using butter straight from the fridge makes it harder to cream properly, affecting the texture.
- Press Evenly: Take your time pressing the dough to an even thickness; uneven thickness leads to some parts overbaking while others stay underdone.
- Cut While Warm: Slicing the shortbread immediately after baking prevents cracking — trust me, this little trick saves your bars’ perfect shape.
- Melt Chocolate Slowly: White chocolate burns easily, so I melt it gently over low heat or in short bursts in the microwave.
How to Serve Cranberry White Chocolate Shortbread Bars Recipe
Garnishes
I personally love sprinkling a little more white sanding sugar over the chocolate drizzle — it adds sparkle and a tiny crunch that makes these bars feel extra special, especially for holiday occasions.
Side Dishes
These bars pair wonderfully with a hot cup of tea or coffee. For brunch or dessert, I like serving them alongside fresh fruit or a dollop of whipped cream for a light contrast to their richness.
Creative Ways to Present
When I’m serving these at parties, I like arranging the bars on a pretty platter dusted lightly with powdered sugar and adding fresh cranberries and mint sprigs around for that festive vibe. Cutting them into bite-sized squares also makes them easy for guests to grab and enjoy on the go.
Make Ahead and Storage
Storing Leftovers
I always store leftover bars in an airtight container at room temperature — they stay fresh for about 4-5 days. If you want to extend their life, keeping them in the fridge is fine but bring them back to room temp before enjoying for best flavor.
Freezing
These bars freeze beautifully! I wrap individual bars tightly in plastic wrap, then place them in a freezer-safe container. They keep well for up to 2 months. When I’m ready to eat them, I just thaw at room temperature — they taste just like fresh-baked.
Reheating
If you want to warm your bars up, I recommend a quick 10-15 second zap in the microwave or a low oven heat for a few minutes. This brings out the buttery flavor and softens the chocolate drizzle without melting it completely.
FAQs
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Can I use fresh cranberries instead of dried cranberries in this recipe?
Fresh cranberries would release a lot of moisture and make the shortbread dough too wet or soggy, which could affect baking. I recommend sticking to dried cranberries (Craisins) as they provide that chewy texture and concentrated tartness perfect for these bars.
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What’s the best way to melt white chocolate for the drizzle?
The gentlest way is to melt it over a double boiler or in short bursts in the microwave on low power, stirring frequently to prevent burning. White chocolate is delicate and can seize easily if overheated.
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Can I make these bars ahead for a party?
Absolutely! These bars hold up well when made a day or two ahead. Just store them in an airtight container at room temperature and add any garnish or chocolate drizzle the day you plan to serve for the freshest look.
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How do I prevent the shortbread from becoming hard?
Don’t overbake — watch for the edges to turn just lightly golden. Also, be sure not to overmix the dough, as that can develop gluten and create a tougher texture. Using powdered sugar instead of granulated helps keep it tender, too.
Final Thoughts
This Cranberry White Chocolate Shortbread Bars Recipe is one of those gems I always keep coming back to for holidays or when I want a comforting homemade treat. I absolutely love how the tartness of dried cranberries pairs with the rich white chocolate — it’s a combo that feels both classic and special at the same time. Give this recipe a try, and I’m sure it’ll become one of your favorites to share around the kitchen table with family and friends. Happy baking!
Print
Cranberry White Chocolate Shortbread Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 30 pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry White Chocolate Shortbread recipe offers a delightful blend of buttery, crumbly shortbread studded with tart dried cranberries and topped with a luscious drizzle of melted white chocolate. Perfect for holiday gatherings or anytime you crave a sweet, festive treat, these shortbreads combine simple ingredients into an elegant, flavorful dessert.
Ingredients
Shortbread Base
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup dried cranberries (Craisins)
Topping
- ¾ cup white chocolate chips, melted
- White sanding sugar, for garnish (optional)
Instructions
- Prepare Baking Sheet and Oven: 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.
- Mix Butter, Sugar, and Vanilla: 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.
- Add Flour and Cranberries: 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.
- Shape the Dough: 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.
- Bake the Shortbread: 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.
- Cut and Cool: 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.
- Drizzle with White Chocolate and Garnish: 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!
Notes
- Press the dough evenly to ensure uniform thickness and baking.
- Cutting the shortbread while warm helps to get clean edges without cracking.
- Use parchment paper to prevent sticking and for easy cleanup.
- Store shortbread in an airtight container at room temperature for up to one week.
- For an extra festive look, use colored sanding sugar or add a touch of orange zest to the dough.
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 7g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
