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Buttery Cranberry Crumble Bars Recipe

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4.9 from 6 reviews

Buttery Cranberry Crumble Bars feature a tender shortbread base layered with a tart, jammy cranberry filling and topped with a crisp crumble. Perfect for holiday treats or anytime you crave a balance of sweet and tangy in a handheld dessert bar.

Ingredients

Cranberry Filling

  • 8 oz fresh cranberries (2 1/4 cups)
  • 2/3 cup granulated sugar
  • 3 tbsp water

Shortbread Dough

  • 2 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 1 cup unsalted butter, softened
  • 1/3 cup light brown sugar
  • 1 tsp vanilla extract

Instructions

  1. Cook Cranberry Filling: In a saucepan over medium heat, combine fresh cranberries, granulated sugar, and water. Cook, stirring occasionally, until all cranberries have popped and the mixture thickens, about 15 minutes. Remove from heat and set aside to cool.
  2. Prepare Shortbread Dough: Sift together flour and kosher salt in a bowl. In a large mixing bowl, beat softened butter until smooth. Add light brown sugar and vanilla extract, beating on medium-low until creamy. Gradually add flour mixture and beat just until incorporated; dough should clump but not form a solid ball.
  3. Prebake Shortbread Base: Preheat oven to 350°F (175°C). Lightly oil an 8x8 inch square pan. Press about two-thirds of the dough evenly into the bottom, pricking surface with a fork. Bake for 17 to 18 minutes until lightly browned. Remove from oven and set aside.
  4. Assemble Bars: Spread cooled cranberry filling evenly over shortbread base, leaving a 1/4-inch border. Crumble remaining third of dough over cranberry layer, gently pressing into filling to adhere.
  5. Bake Bars: Return pan to oven and bake for 25 to 30 minutes until top is golden brown. Remove from oven and cool on wire rack.
  6. Cut and Cool: While warm, cut bars into 16 squares using a sharp knife. Allow bars to cool completely in pan before serving for best flavor and clean cuts.

Notes

  • For a softer shortbread base, avoid overbaking the prebake step.
  • Let bars cool overnight to allow flavors to meld and achieve cleaner slicing.
  • Use fresh cranberries for optimum tartness and texture; frozen can be substituted but may release more water.
  • Adjust sugar to taste depending on cranberry tartness.
  • Store bars in an airtight container at room temperature up to 3 days or refrigerate for up to a week.

Find it online: https://hotsavors.com/buttery-cranberry-crumble-bars-recipe/