Now that we are in the homestretch to Thanksgiving and I’ve shared two side dish suggestions, it is time to share a sweet ending to the meal. While pumpkin & apple pies are usually dessert options after our Thanksgiving feast, I also like to prepare a non-pie offering. Cranberry Shortbread Bars round out the sweet choices nicely!
Basic ingredients along with one seasonal condiment is all that is required to put together this dessert. Homemade shortbread is mixed up then covered in cranberry sauce, topped with a buttery crumb topping, and baked. That’s all it takes to make this great dessert, perfect for the Thanksgiving holiday!
Cranberry Crumb Bars
Cranberry Shortbread Bars (adapted from thisdelicioushouse.com) Total Time Required: 50 minutes, Prep Time: 10 minutes, Cook Time: 40 minutes, Makes: 16 servings
Ingredients:
Bars:
- 1-1/4 cups all purpose flour
- 1/2 cup unsalted butter, chilled and cut into cubes
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 14 ounces cranberry sauce (about 1-1/2 cups)
Streusel Topping
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/4 cup unsalted butter, chilled and cut into cubes
- 1/2 teaspoon cinnamon
Directions:
Preheat the oven to 350ºF. Spray a 9 x 9 inch baking pan with nonstick cooking spray and line it with parchment paper, if desired. Set the pan aside.
In a food processor fitted with the blade attachment, add in the flour, 1/2 cup cubed butter, sugar, vanilla, and salt.
To a food processor, add the flour, cubed butter, sugar, vanilla, and salt.
Place the lid on the food processor and pulse the mixture until it is well combined and resembles sand. Press the mixture into the baking pan.
Press the mixture into the prepared pan.
Gently spread the cranberry sauce over top of the shortbread.
Spread the cranberry sauce over top.
Without cleaning the food processor, add in the rolled oats, brown sugar, 1/2 cup flour, 1/4 cup cubed butter, and cinnamon for the streusel topping.
Prepare the streusel topping.
Pulse the mixture until it is combined and resembles a coarse crumb. Sprinkle the streusel over the cranberry layer.
Add the streusel to the pan.
Place the bars on the middle rack of the preheated oven. Bake for about 40 minutes, or until the top is golden brown. Let the bars cool in the pan completely before cutting into squares.
Cut into bars and serve when cooled.
Happy Thanksgiving! ~Linda
Cranberry Shortbread Bars (adapted from thisdelicioushouse.com) Total Time Required: 50 minutes, Prep Time: 10 minutes, Cook Time: 40 minutes, Makes: 16 servings
Ingredients:
Bars:
- 1-1/4 cups all purpose flour
- 1/2 cup unsalted butter, chilled and cut into cubes
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 14 ounces cranberry sauce (about 1-1/2 cups)
Streusel Topping
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/4 cup unsalted butter, chilled and cut into cubes
- 1/2 teaspoon cinnamon
Directions:
Preheat the oven to 350ºF. Spray a 9 x 9 inch baking pan with nonstick cooking spray and line it with parchment paper, if desired. Set the pan aside.
In a food processor fitted with the blade attachment, add in the flour, 1/2 cup cubed butter, sugar, vanilla, and salt. Place the lid on the food processor and pulse the mixture until it is well combined and resembles sand. Press the mixture into the baking pan.
Gently spread the cranberry sauce over top of the shortbread.
Without cleaning the food processor, add in the rolled oats, brown sugar, 1/2 cup flour, 1/4 cup cubed butter, and cinnamon for the streusel topping. Pulse the mixture until it is combined and resembles a coarse crumb. Sprinkle the streusel over the cranberry layer.
Place the bars on the middle rack of the preheated oven. Bake for about 40 minutes, or until the top is golden brown. Let the bars cool in the pan completely before cutting into squares.