Cranberry Shortbread Bars |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 24 |
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Ingredients:
1 cup unsalted butter, softened |
1/2 cup powdered sugar |
1 egg |
1 1/2 cups all-purpose flour |
1/2 cup flaked coconut |
1/8 teaspoon salt |
1/2 cup granulated sugar |
1/2 cup light brown sugar, packed |
3 tablespoons cornstarch |
1 (12 ounce) package fresh cranberries |
1 cup unsweetened apple juice |
1 cup walnuts, chopped |
2 (1 ounce) white chocolate baking squares, melted |
Directions:
1. Preheat oven to 425 degrees F, & grease a 13 x9 baking dish.
2. In a large bowl, cream butter & powdered sugar until light & fluffy, then beat in the egg.
3. In another bowl combine the flour, coconut & salt, then gradually add this mixture to the creamed mixture, mixing well.
4. Set aside 1 cup of this mixture for topping, then spread the remaining portion into the prepared baking dish.
5. Bake for 10 minutes.
6. Meanwhile, in a small saucepan, whisk together the sugars & cornstarch, then stir in the cranberries & apple juice.
7. Bring to a boil, then reduce heat & cook, stirring for 5 minutes or util thickened. Remove from heat & stir in the walnuts.
8. Spread this mixture over the crust & sprinkle with reserved crumb mixture.
9. Return to oven & bake for 20 to 25 minutes or until golden brown & bubbly.
10. Remove from oven & cool on a wire rack.
11. When cooled, drizzle with melted white chocolate then let set before cutting into 24 bars.
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